VU current papers 2026: what came in the exam

Bt611 (Food Biotechnology) 1.3 applications of edible vaccine 2. How lipase applied to white egg dried 3. Write functions of FT. MRI in fermentation of ethanol and lactic acid 4. What includes risks analysis in food safety? 5. Write a note on research future fermentation 6. Steps of cleaning and sanitation in food processing 7. Effects of degradation of pectin on fruit juices and fruit softening? Mcqs. * 1.......may be defined as manipulation of process variables so that the desired product attributes are obtained. *Process control* 2. Alkaline phosphatase...... the pH *increase* 3. Additives used to prevent the oxidation of the food *Antioxidants* 4. Example of food allergens? *Peanut* 5. The estimated total population of 10^4 viable bacteria in the adult human GIT represents about .....time more than all body tissue cells. *10* 6. In addition to the quality requirements established by....... regulations, numerous requirements for food quality characteristics are also established by customers and consumers. *Government*7. Chemical preservatives are used at a concentration of..... *O.1%* 8. Lipids can form emulsion with water. *Emulsification* Baqi b easy thy handouts s thy.Bt611 (Food Biotechnology) 1.3 applications of edible vaccine 2. How lipase applied to white egg dried 3. Write functions of FT… See more See less