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ignou MVP 1 solved assignment 2024
ignou MVP 1 solved assignment 2024|
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| Title Name | ignou MVP 1 solved assignment 2024 |
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| Type | Soft Copy (E-Assignment) .pdf |
| University | IGNOU |
| Degree | PG DIPLOMA PROGRAMMES |
| Course Code | PGDFSQM |
| Course Name | Post Graduate Diploma in Food Safety and Quality Management |
| Subject Code | MVP 1 |
| Subject Name | Food Fundamentals and Chemistry |
| Year | 2024 |
| Session | - |
| Language | English Medium |
| Assignment Code | MVP-01/Assignmentt-1//2024 |
| Product Description | Assignment of PGDFSQM (Post Graduate Diploma in Food Safety and Quality Management) 2024. Latest MVP 01 2024 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU MVP-01 (PGDFSQM) 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 | MVP 1/2024 |
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Questions Included in this Help Book
Ques 1.
How the fish gets contaminated? Discuss the guidelines for seafood processing to ensure optimum quality
Ques 2.
Describe different physico-chemical properties of lipids and proteins.
Ques 3.
What are the effects of food processing on vitamins?
Ques 4.
What are hyphenated techniques of instrumental analysis? Explain the advantages of GCMS and LCMS.
Ques 5.
Describe in details different methods of food preservation.
Ques 6.
Define the edible packaging and explain its advantages.
Ques 7.
Explain Duo-Trio test and ranking test for sensory evaluation of food.
Ques 8.
How the fish gets contaminated? Discuss the guidelines for seafood processing to ensure optimum quality.
Ques 9.
Describe different physico-chemical properties of lipids and proteins.
Ques 10.
What are the effects of food processing on vitamins?
Ques 11.
What are hyphenated techniques of instrumental analysis? Explain the advantages of GCMS and LCMS.
Ques 12.
Describe in details different methods of food preservation.
Ques 13.
Define the edible packaging and explain its advantages.
Ques 14.
Explain Duo-Trio test and ranking test for sensory evaluation of food.
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