IGNOU MFN 3 SOLVED ASSIGNMENT

Included:

MFN 003 (July 2025) - ENGLISH

ASSIGNMENT 3

TMA-3

Food Microbiology and Safety

Course Code:MFN-003

Assignment Code: MFN-003/AST-3/TMA-3/25-26

Last Date of Submission: 31st December, 2025

Maximum Marks:100

This assignment is based on Units 1 -14 of the MFN-003 Course.

(80 Marks)

Section A -Descriptive Questions

There are ten questions in this part. Answer all questions.

1. a) What is genetic modification? Explain with examples.

b) Define hazards and elaborate types of hazards associated with food.

c) Define and classify preservatives.

2. a) Define food safety in terms of absolute and relative food safety. Elaborate on the growth cycle of bacteria with the help of a diagram.

b) Explain the role of following factors in growth of microorganisms:

i) Temperature

ii) Moisture

3. a) Briefly explain spoilage of following foods:

i. Fish and sea foods

ii. Milk and Milk Products

b) Give symptoms, foods involved & preventive measures of the following diseases:

i. Salmonellosis

ii. Staphylococcal Poisoning

4.a) Briefly describe steps for investigation of an outbreak of a food-borne diseases.

b) Describe the harmful effect of following toxicants present in food:

i. Tetrodotoxin

ii. Ciguatera

5. a). 'Antinutritional factors interfere with the assimilation of nutrients in our body.' Justify the statement with suitable example.

b) Give function and role of following in foods:

i. Food Colours

ii. Emulsifiers

6. a) Describe the food safety measures on wheels, wings and waves.

b) Give the role of cleaning agents in maintain sanitation in food service establishment.

7. a) What do you understand by the term 'GRAS'? List a few GRAS chemicals that are widely used.

b) Elaborate on the need and Principles of HACCP.

8. a) "Different products require different packaging." Justify the statement enumerating the different packaging methods used in the food industry.

b) Briefly describe the following:

i. Codex Alimentarius and Codex India

ii. Voluntary based Product Certification

9. a) What is adulteration? What are the reasons for adulterations?

b) Enlist any four adulterants used in food giving their harmful effects.

10. a) Describe the basic criteria to be considered while selecting equipments and utensils of a catering establishment.

b) Define personal hygiene. Explain how skin and personal habits can be a source of microbial contamination?

Section B - OTQ (Objective Type Questions)

1. Explain the following briefly in 2-3 sentences each:

i) Tempeh

ii) Champagne

iii) Fission

iv) Amoeba

v) Thermoduric organisms

vi) Arsenic Poisoning

vii) Scarlet fever

viii) ERH

ix) Bar Code

x) Risk Analysis

2. Differentiate between the following set of terms with examples:

i) Food contamination and Food adulteration

ii) Risk assessment and Risk Communication

iii) Aflatoxicosis and epidemic dropsy

iv) Food infection and Food intoxication

v) CAP and MAP

3. Match the items in List I to items in List II :

List I	List II
I Lactobacillus sp	A. Beer
II Yeast	B. Puffer fish poisoning
III Hyphae	C. Bovine Spongiform Encephalopathy
IV Prion	D. Fermented Milk
V Sauerkraut	E. Dairy Fermentation
	F. Fermented Cabbage
	G. Moulds

 

 

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