WBBSE Madhyamik Food Processing (Vocational) study plan

Explain, in writing, how water activity, pH, temperature and oxygen each control microbial growth, giving one food example per factor.

Distinguish between pasteurisation, sterilisation, blanching and canning by stating the time-temperature range and the spoilage organisms each targets.

Compare drying, refrigeration, freezing and chemical preservation on cost, shelf-life gained and effect on nutrients.

Draw and label a growth curve for a typical spoilage bacterium and mark where each preservation method interrupts it.

List five signs of spoilage in a named food and match each sign to its likely microbial or chemical cause.

Calculate the thermal process requirement for a simple canned product using D-value and z-value concepts with worked numbers.

Describe the commercial steps of canning a low-acid vegetable from raw material to cooled can, naming the equipment used at each step.

Explain the difference between Clostridium botulinum risk in low-acid versus high-acid canned foods and the acidification control used.

Design a cold chain for a perishable dairy product, stating temperature at each stage and the consequence of a break in the chain.

Classify five named chemical preservatives by permitted use, mode of action and a legal maximum level you can verify from a textbook or FSSAI source.

Sequence the unit operations in milling wheat into flour and state the purpose and one piece of equipment for each step.

Compare cleaning methods (sieving, aspiration, magnetic separation, washing, sorting) and select the right one for three given raw-material contaminants.

Explain grading by size, density and colour, and describe how a grader's throughput is affected by screen aperture.

Distinguish size reduction equipment (hammer mill, roller mill, ball mill, cutter) by the product and particle size each suits.

Describe the composition and storage behaviour of wheat, rice, pulses and one fruit and one vegetable, naming the main spoilage risk for each.

Explain mixing, separation (filtration, centrifugation, sieving) and evaporation with one worked throughput or mass-balance example.

List the critical control points in a named process and justify each with the hazard it controls.

Explain the seven principles of HACCP in order and apply them to a small pickle or jam unit.

Describe personal hygiene, cleaning-in-place and sanitation schedules, and state how effectiveness is verified (swab test, ATP, visual).

Distinguish between quality control and quality assurance and name three tests used for each in a small food unit.

Identify the main packaging materials (glass, metal, paperboard, plastic films, laminates) and match each to a product with a stated barrier requirement.

Explain modified atmosphere packaging and vacuum packaging, including which products benefit and which do not.

Read a real food label and identify mandatory declarations: name, ingredients in descending order, net quantity, date marking, nutritional information, FSSAI licence number and veg/non-veg mark.

Describe safe storage conditions for three processed products, stating temperature, humidity, light and stacking rules.

Explain migration, leaching and the difference between primary, secondary and tertiary packaging.

Trace the food supply chain from farm to consumer and identify where processing adds value and reduces loss.

Classify food additives by function (preservative, colour, emulsifier, antioxidant, flavour enhancer, humectant) with one permitted example each.

Explain the nutritional changes caused by processing: vitamin loss in heat treatment, protein denaturation, starch gelatinisation and fat oxidation.

Describe the steps of new product development from concept to launch, including sensory testing and shelf-life trial.

State the role of macronutrients and micronutrients in the diet and calculate the energy content of a simple recipe.

Calculate the cost of a batch of a processed product: raw material, packaging, labour, utilities and overhead, then fix a selling price with a stated margin.

Prepare a simple break-even calculation for a small processing unit and interpret the result.

Describe four marketing channels for processed foods and one advantage and one limitation of each.

List the licences and registrations a small food processor in West Bengal needs and the basic record-keeping required.

Write the method for two laboratory practicals: determination of moisture content and determination of total soluble solids by refractometer.

Complete a full-length timed mock paper covering all ten domains and score it against the syllabus weightings.

Re-derive the five calculations most likely to be examined: moisture content, cost per unit, break-even, dilution or preservative concentration, and process yield.

Write a project report outline for a small processing activity with aim, materials, method, observations, result and conclusion.

Review every wrong answer from the mock and write a corrected one-line explanation for each.

Recite the key definitions of food processing, food science, preservation, adulteration and quality assurance from memory.