Food Science And Nutrition (BOE413) - AKTU Question Paper 2025-26
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 2025-26. 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:2025-26
University:AKTU / UPTU
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Questions Asked in 2025-26
Food Science And Nutrition (BOE413) — complete question paper · 70 marks · 3 Hours
Section AAttempt all questions in brief. 02 x 7 = 14
- aDefine body-building foods with examples
- bDefine Post Prandial Thermogensis (PPT)
- cWhat do you understand by under nutrition & over nutrition?
- dDiscuss the objectives of food processing
- eWhat do you understand by blanching?
- fDefine quality control
- gWhat do you understand by “Best Before” mentioned in food package?
Section BAttempt any three of the following: 07 x 3 = 21
- aDefine food groups and explain different food group classifications. Explain the food pyramid with a neat labeled diagram
- bExplain common nutritional deficiency diseases with causes, symptoms, and prevention
- cExplain the concept of energy requirement and factors affecting it, Describe Basal Metabolic Rate (BMR) and its importance
- dDefine quality and Explain various quality attributes of food in detail
- eDiscuss the packaging and labeling requirements as per FSSAI. (SEM. IV) THEORY EXAMINATION 2025-26 FOOD SCIENCE AND NUTRITION
Section CAttempt any one part of the following: 07 x 1 = 07
- aDescribe the major chemical constituents of food and their functions
- bDiscuss protein-energy malnutrition and its types (Kwashiorkor and Marasmus)
- aExplain the process of digestion of food in the human body with the significance of each organ involved
- bDefine RDA and explain its significance in maintaining health. Discuss factors affecting RDA
- aExplain the principles of food preservation and discuss the importance of dehydration in food preservation
- bDiscuss the preservation of foods using high temperature explain the pasteurization in detail
- aDefine TQM and discuss the role of TQM in improving product quality and customer satisfaction
- bDefine food borne illness and explain its causes, symptoms, and prevention
- aDefine food packaging and explain its functions in detail. Also discuss classification of food packaging
- bExplain the concept of HACCP in food safety and discuss the principles of HACCP system
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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