Cluster University Jammu 1st Semester Food Science and Technology Food Chemistry and Nutrition Previous Year Question Paper
The Previous Year Question Paper of “Food Chemistry and Nutrition” in 1st semester Food Science and Technology at Cluster University Jammu is the most scientific, career-defining and highest-scoring paper that every FST student solves 20–25 times. This 3-hour, 70-mark paper (plus 30 marks practical/internal) is 70% conceptual + 30% numerical. Section A has 10 compulsory short questions on water activity, carbohydrates, proteins, lipids, vitamins, minerals, enzymes, and food additives. Section B tests chemical reactions (Maillard, caramelization, rancidity), protein denaturation, starch gelatinization, and nutritional deficiency diseases. Section C carries three heavy 15–20 mark questions — structure & classification of carbohydrates/proteins/lipids, functions & deficiency of vitamins & minerals, calculation of energy value (Atwater method), RDA, and food analysis (moisture, ash, crude fat, protein by Kjeldahl). Every year at least one question is repeated on J&K-specific foods (saffron chemistry, walnut oil, rajma protein, apple polyphenols). Students who solve the last 10 years’ papers and revise diagrams score 95–100 easily. Toppers maintain a personal “100 Chemical Structures + Nutrition Charts + J&K Foods Notebook”. This question paper is therefore not just an exam — it is the ultimate foundation for FSSAI Technical Officer, Food Safety Officer, CFTRI, NIFTEM, Nestlé, ITC, Patanjali, and every food industry job. Practising it repeatedly turns a fresher into a confident food chemist & nutrition expert from day one. (332 words)
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Food Chemistry and Nutrition (Course Code usually FST-102C or Major-102) is a 6-credit (4 Theory + 2 Practical) Core Course under NEP-2020 at Cluster University Jammu, designed to build strong scientific foundation in food composition and human nutrition. Unit-wise Syllabus & Marks Distribution: Unit I: Water & Carbohydrates (18 marks) → Water in food (free/bound), water activity, sorption isotherm; carbohydrates – mono, oligo, polysaccharides, starch gelatinization & retrogradation, dietary fibre, Maillard reaction. Unit II: Proteins & Lipids (20 marks) → Amino acids, protein structure, denaturation, functional properties; lipids – fatty acids, rancidity (oxidative & hydrolytic), hydrogenation, omega-3/6, saponification & iodine value; J&K-specific oils (saffron, walnut). Unit III: Vitamins, Minerals & Enzymes (18 marks) → Fat-soluble & water-soluble vitamins – sources, functions, deficiency; major & trace minerals; enzymes in food processing, browning enzymes, immobilised enzymes. Unit IV: Nutrition & Food Analysis (14 marks) → Energy value calculation, BMR, RDA, balanced diet, malnutrition; proximate analysis (moisture, ash, crude fat, protein, fibre, carbohydrate by difference); food additives & adulterants. Examination Scheme: • Theory: 70 marks (Section A: 10×1 = 10 compulsory; Section B: 5/7 × 6 = 30 short answers; Section C: 3/5 × 10 = 30 long answers/diagrams/calculations) • Internal Assessment: 20 marks (tests + assignment + attendance) • Practical: 30 marks (external 50 + internal 10) – chemical tests + viva Practical Component (Compulsory): 1. Qualitative tests for carbohydrates, proteins, lipids 2. Determination of moisture, ash, acidity, saponification value 3. Estimation of vitamin C, protein (Kjeldahl), fat (Soxhlet) 4. Adulterant detection in milk, spices, oil Recommended Books: 1. Food Chemistry – Fennema 2. Principles of Food Chemistry – John deMan 3. Food Science & Nutrition – Sunetra Roday 4. Textbook of Food & Nutrition – M. Swaminathan Preparation Strategy: Draw 100 structures & flowcharts, revise deficiency diseases daily, practise 50 numericals, solve last 10 years’ papers. This paper guarantees 95+ marks and direct selection in FSSAI, food industry & research careers. (548 words)
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