B.TechSemester 42024-25Food Science And NutritionBOE413
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Food Science And Nutrition (BOE413) - AKTU Question Paper 2024-25

B.Tech · Semester 4 · Free PDF Download

This is the official AKTU Food Science And Nutrition Previous Year Question Paper for B.Tech Semester 4, 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 4
Session:2024-25
University:AKTU / UPTU

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Questions Asked in 2024-25

Food Science And Nutrition (BOE413) — extracted question text · 70 marks · 3 Hours

Section AAttempt all questions in brief. 02 x 7 = 14
  • a
    Enlist functions of foods
  • c
    What do you understand by specific dynamic action (SDA)?
  • d
    Define prebiotics and probiotics
  • e
    Mention the reasons of food spoilage
  • f
    Differentiate between Food Safety and Food Security
  • g
    Enlist the functions of food packaging
Section BAttempt any three of the following: 07 x 3 = 21
  • a
    Discuss the role an d function of basic constituents of food in human nutrition
  • b
    Discuss BMR and its significance in human nutrition. Also di scuss factors affecting it in detail
  • c
    Discuss the major principles involved in food preservation a nd explain preservation by low temperature
  • d
    Define Adulteration in foods a nd explain types of food adult eration with suitable example
  • e
    Explain the concept of HACCP w ith its principles and discuss the decision tree for determination of CCP
Section CAttempt any one part of the following: 07 x 1 = 07
  • a
    D i s c u s s t h e m a j o r c a u s e s o f m a l n u t r i t i o n i n I n d i a a n d e x p l a in protein energy malnutrition (PEM)
  • b
    Discuss the major deficiency disease due to vitamins & miner als
  • a
    Explain Recommended Dietary Allowances (RDA) and discuss fac tors affecting
  • b
    Discuss the digestive system and explain function of each of t h e o r g a n s o f t h e digestive system
  • a
    Discuss the various methods involved in food preservation us ing high temperature
  • b
    Explain the preservation of foods using low temperature and discuss refrigeration and Freezing
  • a
    Differentiate between Quality c ontrol and Quality Assurance. Also explain the concept of TQM
  • b
    Discuss Food borne illness an d its relationship with microor ganisms with examples
  • a
    Discuss the mandatory declarations required on a food packag e label as per FSSAI guidelines
  • b
    Explain primary, secondary, and tertiary packaging and discu ss requirements of effective food packaging

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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