(SEM IV) THEORY EXAMINATION 2024-25 FOOD SCIENCE AND NUTRITION

The uploaded document is the B.Tech Semester IV Theory Examination Paper (2024–25) for the subject BOE413 – Food Science and Nutrition. It is an official university paper created to evaluate a student’s understanding of the scientific principles of food, human nutrition, food safety, food preservation, packaging, and public health. The exam carries 70 marks, must be completed in 3 hours, and is formatted bilingually in English and Hindi, enabling students from varied language backgrounds to comprehend the questions clearly. The entire question set is distributed across Section A, Section B, and Section C, and steadily progresses from basic definitions to advanced applied concepts.
 

The first part, Section A, contains seven compulsory short-answer questions, each worth 2 marks, focusing on foundational definitions and basic clarity of concepts. Students are asked to list the functions of food, define malnutrition, and explain the meaning of specific dynamic action (SDA), which is essential in understanding the energy expenditure involved in digestion and metabolism. They must define prebiotics and probiotics—two important components in gut health—and mention the primary causes of food spoilage such as microbial growth, enzymatic action, and improper storage. Another question asks students to differentiate between food safety and food security, two concepts that appear similar but have entirely different meanings in food science. The section ends by asking students to list the major functions of food packaging. Overall, Section A ensures that students have a solid foundation before advancing into more complex topics.

Section B contains descriptive questions that require students to attempt any three out of five, each worth 7 marks. These questions require explanations, reasons, examples, and an understanding of underlying scientific principles. One question asks students to discuss the role and function of the basic constituents of food—carbohydrates, proteins, fats, vitamins, minerals, and water—in human nutrition. Another question deals with Basal Metabolic Rate (BMR), its significance in nutritional planning, and the factors that influence BMR, such as age, gender, climate, and body composition. The section also includes a question on the principles of food preservation, particularly preservation by low temperatures, which includes refrigeration, freezing, retarding microbial growth, and slowing enzymatic activity. Students may also be asked to define food adulteration, explain its types with examples, and describe its impact on health. A more advanced question covers the concept of HACCP (Hazard Analysis and Critical Control Points), including its principles and how a decision tree is used to determine critical control points in a food production system. This section tests the student’s ability to present structured, detailed answers with logical explanations.

Section C contains long, analytical questions where students must choose one question from each subsection (Q3 to Q7). These questions evaluate deep understanding, analytical thinking, and the ability to apply theoretical knowledge to real-world nutrition and food science scenarios. For example, one question requires students to discuss the major causes of malnutrition in India and explain Protein Energy Malnutrition (PEM)—a significant public health concern affecting children across developing nations. Another question focuses on the major deficiency diseases caused by lack of essential vitamins and minerals, such as scurvy (Vitamin C deficiency), rickets (Vitamin D deficiency), beriberi (Vitamin B1 deficiency), anemia (iron deficiency), and goiter (iodine deficiency).

Further in Section C, students may be asked to explain Recommended Dietary Allowances (RDA) and factors that affect RDA, including age, gender, activity level, physiological status (pregnancy, lactation), and climate. Another question explores the human digestive system, requiring students to discuss the structure and function of each organ—mouth, esophagus, stomach, pancreas, liver, small intestine, and large intestine—and explain how they contribute to digestion and nutrient absorption.

The section also includes questions on food preservation using high temperatures (pasteurization, sterilization, blanching, dehydration) and food preservation using low temperatures (refrigeration and freezing). Another question asks students to differentiate between Quality Control (QC) and Quality Assurance (QA) and explain Total Quality Management (TQM), which is a modern managerial approach ensuring safety and consistency in food production. Students may also discuss food-borne illnesses and their relationship with microorganisms, explaining infections, intoxications, and toxin-mediated infections.

The final part of the exam includes questions requiring students to describe the mandatory declarations required on a food package label according to FSSAI guidelines—such as ingredient list, nutritional facts, veg/non-veg symbol, allergen information, manufacturing details, and expiry dates. Another question asks them to explain primary, secondary, and tertiary food packaging, followed by a discussion on the requirements for effective food packaging, such as barrier properties, mechanical strength, food compatibility, and environmental considerations.

Overall, the exam paper is highly comprehensive and covers every essential branch of Food Science and Nutrition. It tests basic definitions, applied knowledge, analytical ability, public health understanding, food safety practices, regulatory compliance, and technical packaging considerations. With bilingual formatting and a balanced blend of short, descriptive, and analytical questions, the paper provides a complete evaluation of a student’s theoretical and applied understanding of the subject.