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) — extracted question text · 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. Check the original PDF for equations, diagrams and complete wording. Extracted: 2026-08-23.

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