B.TechSemester 32024-25Food Science And NutritionBOE313
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Food Science And Nutrition (BOE313) - AKTU Question Paper 2024-25

B.Tech · Semester 3 · Free PDF Download

This is the official AKTU Food Science And Nutrition Previous Year Question Paper for B.Tech Semester 3, academic session 2024-25. Published by Dr. A.P.J. Abdul Kalam Technical University (AKTU/UPTU), Lucknow. Free PDF download — no login required.

Course:B.Tech
Semester:Semester 3
Session:2024-25
University:AKTU / UPTU

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Questions Asked in 2024-25

Food Science And Nutrition (BOE313) — complete question paper · 70 marks · 3 Hours

Section AAttempt all questions in brief. 2 x 07 = 14
  • a
    List the functions of foods
  • b
    List the common nutritional de ficiency diseases and their symptoms
  • c
    What is the digestion process in the human body?
  • d
    What is the difference between food processing and food preser vation?
  • e
    What are the primary attr ibutes of food quality?
  • f
    What is the Quality Control Cycle in food production?
  • g
    List the different types of pack ages used in food packaging
Section BAttempt any three of the following: 7 x 3 = 21
  • a
    Describe the chemical constituents of foods, including carbo hydrates, proteins, fats, vitamins, and minerals, and their properties
  • b
    Design a balanced diet for a specific age group or populatio n
  • c
    How does the use of modern food preservation techniques (suc h as pasteurization and refrigeration) benefit consumers and industries?
  • d
    E x p l a i n t h e r o l e o f q u a l i t y attributes such as color, textur e, and nutritional content in determining the quality of food
  • e
    Explain the desirable attributes of a food package, includin g protection, convenience, and communication
Section CAttempt any one part of the following: 07 x 1 = 07
  • a
    Explain the role of public health nutrition programs in comb ating malnutrition
  • b
    What are the consequences of Iron deficiency, and how can it b e prevented?
  • a
    Describe the digestion and absorption of nutrients in the hu man body and explain how they are utilized
  • b
    Explain how cultural and soci oeconomic factors influence die tary choices and nutritional status
  • a
    What are the challenges in implementing a balanced diet in a resource- poor setting?
  • b
    Critically evaluate the current dietary guidelines and recom mendations and propose modifications to improve nutritional outcomes
  • a
    Discuss the general principles of food preservation, includi ng the role of heat, moisture, and pH in preserving food
  • b
    Explain the different cooking methods, including their advan tages and disadvantages, and provide examples of foods that are suitable for each method
  • a
    Explain the growth and opport unities in the food processing sector in India, including the role of government policies and initiatives
  • b
    Discuss the importance of food processing in India, includin g its contribution to the economy and food security

Question text is extracted from the official AKTU question paper PDF above. Hindi translations are omitted — every question is printed in English in the original paper. Last verified: 2026-08-23.

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