IGNOU BPVI 5 SOLVED ASSIGNMENT HINDI
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BPVI 5: Food Microbiology
| Title Name | IGNOU BPVI 5 SOLVED ASSIGNMENT HINDI |
|---|---|
| Type | Soft Copy (E-Assignment) .pdf |
| University | IGNOU |
| Degree | DIPLOMA PROGRAMMES |
| Course Code | DVAPFV |
| Course Name | Diploma in Value Added Products from Fruits & Vegetables |
| Subject Code | BPVI 5 |
| Subject Name | Food Microbiology |
| Year | 2025 2026 |
| Session | - |
| Language | English Medium |
| Assignment Code | BPVI 5/Assignment-1/2025 2026 |
| Product Description | Assignment of DVAPFV (Diploma in Value Added Products from Fruits & Vegetables) 2025 2026. Latest BPVI – 005 2026 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU BEGC-131 (BAG) 2025-26 Assignment is for January 2026 Session: 30th September, 2026 (for December 2025 Term End Exam). Semester Wise January 2025 Session: 30th March, 2026 (for June 2026 Term End Exam). July 2025 Session: 30th September, 2025 (for December 2025 Term End Exam). |
| Format | Ready-to-Print PDF (.soft copy) |
📅 Important Submission Dates
- July 2024 Session: 28th March, 2025
- January 2025 Session: 30th September, 2025
- July 2024 Session: 28th March, 2025
- January 2025 Session: 30th September, 2025
Why Choose Our Solved Assignments?
• Guidelines: Strictly follows 2025-26 official word limits.
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BPVI 005 (July 2024 - January 2025) - ENGLISH, HINDI
BPVI-005: Food Microbiology
Maximum Marks: 50
Note: Answer all questions. Answer each question in about 500 words. All questions carry equal marks.
1. Explain the process of manufacturing of red and white wine.
2. Explain the chemical changes associated with food spoilage.
3. What is relationship between pH and the heat resistance of microorganism? Give detailed classification of food based on the pH of food.
4. Describe the natural and microbial toxins in food and their effects on humans.
5. Classify the preservatives? Explain the mode of action of any two preservatives.
BPVI 005 (July 2024 - January 2025) - ENGLISH, HINDI
BPVI-005: सूक्ष्म सूक्ष्मजैविकी
अधिकतम अंकः 50
टिप्पणीः सभी प्रश्नों के दीजिये। प्रत्येक प्रश्न का उत्तर लगभग 500 शब्दों में दीजिये। सभी प्रश्नों के अंक समान है।
1. लाल और सफेद वाइन के निर्माण की प्रक्रिया समझाइए।
2. खाद्य पदार्थों के खराब होने से जुड़े रासायनिक परिवर्तनों की व्याख्या कीजिए।
3. पीएच और सूक्ष्मजीवों की ऊष्मा प्रतिरोध के बीच क्या संबंध है? खाद्य के पीएच के आधार पर खाद्य पदार्थों का विस्तृत वर्गीकरण बताइए।
4.भोजन में मौजूद प्राकृतिक और सूक्ष्मजीवी विषाक्त पदार्थों और मनुष्यों पर उनके प्रभाव का वर्णन कीजिए।
5. परिरक्षकों को वर्गीकृत कीजिए। किन्हीं दो परिरक्षकों की क्रियाविधि की व्याख्या कीजिए।
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