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IGNOU DVAPFV BPVI 3 2024 Solution
IGNOU DVAPFV BPVI 3 2024 Solution|
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| Title Name | IGNOU DVAPFV BPVI 3 Solved Assignment 2024 |
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| Type | Soft Copy (E-Assignment) .pdf |
| University | IGNOU |
| Degree | DIPLOMA PROGRAMMES |
| Course Code | DVAPFV |
| Course Name | Diploma in Value Added Products from Fruits & Vegetables |
| Subject Code | BPVI 3 |
| Subject Name | Food Chemistry and Physiology |
| Year | 2024 |
| Session | - |
| Language | English Medium |
| Assignment Code | BPVI-03/Assignmentt-1//2024 |
| Product Description | Assignment of DVAPFV (Diploma in Value Added Products from Fruits & Vegetables) 2024. Latest BPVI 03 2024 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU BPVI-03 (DVAPFV) 2024 Assignment is for January 2024 Session: 30th September, 2024 (for December 2024 Term End Exam). Semester Wise January 2024 Session: 30th March, 2024 (for June 2024 Term End Exam). July 2024 Session: 30th September, 2024 (for December 2024 Term End Exam). |
| Assignment Code | BPVI 3 /2024 |
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Questions Included in this Help Book
Ques 1.
Explain the post-harvest physiology of fruits and vegetables. Describe the compositional changes occur during growth and ripening.
Ques 2.
What is vitamin? Explain its role in human body. Differentiate between water soluble and fat-soluble vitamins.
Ques 3.
What is chilling injury? Describe control of chilling injury. Differentiate between low temperature and high temperature disorders.
Ques 4.
Define fermentation. Describe nutritional values of fermented foods. Give classification of fermented foods
Ques 5.
Explain in detail the technology of vinegar production by fermentation.
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