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AIOU Autumn 2011 Semester Assignments of Postgraduate M.Phil & PhD Level,
Document Sample
ALLAMA IQBAL OPEN UNIVERSITY, ISLAMABAD
(Department of Biology)
Course: Food Microbiology (868) Semester: Autumn, 2011
Level: Post Graduate Credit: Full
CONTENT LIST
Following items are included in the study pack.
1. Course Book (Unit 1-18)
2. Assignments 1-4
3. Assignment Forms 1-2
4. Schedule for submitting the assignments and tutorial meetings.
Note: If any one of the above items is missing from your study pack, please contact:
Mailing Officer
Mailing Section,
Services and Operational Unit,
AIOU, H–8, Islamabad.
ALLAMA IQBAL OPEN UNIVERSITY, ISLAMABAD
(Department of Biology)
WARNING
1. PLAGIARISM OR HIRING OF GHOST WRITER(S) FOR SOLVING
THE ASSIGNMENT(S) WILL DEBAR THE STUDENT FROM AWARD
OF DEGREE/CERTIFICATE, IF FOUND AT ANY STAGE.
2. SUBMITTING ASSIGNMENTS BORROWED OR STOLEN FROM
OTHER(S) AS ONE’S OWN WILL BE PENALIZED AS DEFINED IN
“AIOU PLAGIARISM POLICY”.
Course: Food Microbiology (868) Semester: Autumn, 2011
Level: Post Graduate Total Marks: 100
ASSIGNMENT No. 1
(Units: 1–6)
Note: Answer the following questions. All questions carry equal marks.
Q. 1 How bacteria are classified? Enlist types giving brief note of each of them. (10)
Q. 2 Give classification of frozen foods, briefly discussing all types. (10)
Q. 3 Write a note on microbial behaviour on dried foods. (10)
Q. 4 Briefly discuss all steps of canning. (10)
Q. 5 Write a note on electromagnetic radiations. (10)
Q. 6 Write a note on preservation of food by sodium chloride. (10)
Q. 7 What effect, organic compounds have on microbial growth? (10)
Q. 8 What types of radiation are involved in sterilization? (10)
Q. 9 Describe briefly the history of canning. (10)
Q. 10 How spoilage of food can be predicted and how bacteria can be estimated? (10)
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ASSIGNMENT No. 2
(Units: 7–12)
Total Marks: 100
Note: Answer the following questions. All questions carry equal marks.
Q. 1 Give a detailed note on respiration. (10)
Q. 2 Briefly explain fermentation of bread. (10)
Q. 3 Write a detailed note on Lactic acid producing bacteria. (10)
Q. 4 Write a note on fermented milk. Discuss its types. (10)
Q. 5 what is vinegar? Discuss vinegar production by microorganisms. (10)
Q. 6 Briefly discuss microbial fermentation in other foods. (10)
Q. 7 Briefly discuss microflora contaminating cereals. (10)
Q. 8 How microbiological quality of milk can be determined? (10)
Q. 9 Write a detailed note on resident microflora of plants. (10)
Q. 10 How molds are distinguished from plant tissues? (10)
ASSIGNMENT No. 3
(Units 13–18)
Total Marks: 100
Note: Answer the following questions. All questions carry equal marks.
Q. 1 What is preservation? Briefly discuss its types. (10)
Q. 2 Discuss resident flora on hide. (10)
Q. 3 Write a note on sausages. (10)
Q. 4 Explain preservation of fish in detail. Discuss its types briefly. (10)
Q. 5 Give detailed note on microbiology of living fish surfaces. (10)
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Q. 6 Write a note on food intolerance. (10)
Q. 7 What are natural microbial inhibitors? (10)
Q. 8 What are afla toxins? Explain in detail. (10)
Q. 9 Explain food borne diseases by enterbacteriaceae. (10)
Q. 10 Write a note on parameter of growth and survival of Salmonella. (10)
ASSIGNMENT No. 4
(PRACTICALS)
Total Marks: 100
Practical No. 1: Introduction to equipment of laboratory, glassware and methods of
sterilization. (10)
Practical No. 2: Introduction and practice of methods of staining. (10)
Practical No. 3: Methods of inoculation, incubation and total viable count. (10)
Practical No. 4: Microbiology of water (Handling of samples of water) (10)
Practical No. 5: Microbiology of milk (Handling of samples of milk and products
of milk) (10)
Practical No. 6: Microbiology of any of food items samosa, kabab and pastry.
(The Identification of microbes involved in contaminating different
items of foods). (10)
Practical No. 7: Methods of culture, staining and preparation of media for fungi. (10)
Practical No. 8: Methods of preparation of slides of fungi, which are commonly
contaminating different items of foods. (10)
Practical No. 9: (a) Viva voce of the experiments carried out during all sessions (10)
(b) Submission of practical notebooks. (10)
References
Annexure
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STUDENTS GUIDE
The 4th assignment is of practical nature to be completed during the 5 days workshop,
which will be held according to the schedule. The Practicals will be demonstrated in one of
the specified laboratories (e.g. PCSIR, NARC, NIH) by AIOU. In order to complete these
assignments, the students are being asked to note the following points.
1. The practical based workshop will be held at the end of the semester.
2. There are 10 practical sessions in this course, which require duration of at least 5
days.
3. You will have to take 5 days leave from your work place for this purpose.
4. The timings for the practicals will be from 8:30 am to 2:30 pm i.e. 30 hours in
total.
5. You will have to prepare a practical workbook to record the methodology and
results of practicals demonstrated during the practical session.
6. The completed workbook will be marked by the laboratory tutors.
7. Your text book and brief practical manual is being provided along with this
assignment. The manual consists of all the procedures required to conduct the
enlisted experiments.
8. Wherever there is ambiguity in methods and procedures, you are advised to
consult your tutor in the practical laboratory.
(SABA FAROOQ)
Course Coordinator
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INSTRUCTIONS REGARDING THE 4th ASSIGNMENT
Tutor Guide
This assignment will be completed under the close supervision of tutors, who will be the
Microbiologists. Therefore, the tutors are requested to follow the following points.
1. These practicals with be conducted during 5 days workshop and will be
demonstrated/conducted in a microbiological laboratory hired by AIOU.
2. Arrange the equipment and culture media in advance, a day before the practical
session is to be started.
3. The tutor should guide the students about the next day’s practical and activities.
4. It will be better if the overlap procedures for conducting practicals are used for
all practical sessions. In this way, practicals can be conducted simultaneously in
order to save time.
5. A brief practical manual is also being provided to the tutors and students, which
contains all procedures required to conduct the enlisted experiments. The tutor
should also guide the students about the specific procedures and methods.
6. The timings for the workshop will be 8:30 am to 2:30 pm unless communicated
by the regional office concerned. The students will also prepare an observation/
practical workbook in which they will record the methodology and result of
experiments, which will be demonstrated by tutors in the laboratory. This book
will be evaluated by the tutor and will be treated as 4th assignment of the course
868. After marking this book the tutor will submit the result to the concerned
Regional Office.
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