IGNOU BPVC-101 Assignment 2026-27
Food Science and Food Safety
Last updated by IGNOU: 14 Sept 2026. Guide written from the official PDF on 19 Oct 2026, 03:42 pm.
| Course code | BPVC-101 |
|---|---|
| Course title | Food Science and Food Safety |
| Programme | Bachelor of Science (Food Safety and Quality Management) (BSCFFSQM)BSCFFSQM |
| School | School of Agriculture |
| Session | July 2026 and January 2027 |
| Maximum marks | 100 |
| Weightage | 30% |
| Last date (June exam) | 30 Mar 2027 |
| Last date (December exam) | 30 Sept 2027 |
| Medium | English |
About the BPVC-101 assignment
The BPVC-101 assignment covers food nutrients, functional components, food properties, contaminants, sensory quality and food hazards. It also explores how handling and processing affect food quality, alongside practical activities on nutrition, dietary patterns, food labels and food products.
The assignment has two compulsory parts worth 50 marks each. Part A contains five questions worth 10 marks each, with answers of about 500 words each. Part B lists eight activities: perform all eight and submit evidence for any five. Refer to Block 5, the Activities Manual, for activity details.
What the assignment asks
| Question | Marks | Topic |
|---|---|---|
| Part A – Q1 | 10 | Explain food nutrients, functional components and physical properties, linking them to processing and quality. |
| Part A – Q2 | 10 | Examine anti-nutritional factors, natural toxins and processing or industrial contaminants, including their sources, health effects and risk reduction. |
| Part A – Q3 | 10 | Discuss how sensory qualities, structure, texture, flavour and keeping quality shape consumer perceptions and food choices. |
| Part A – Q4 | 10 | Assess how harvesting, handling, storage, transport and processing change nutrients, pigments and sensory characteristics. |
| Part A – Q5 | 10 | Investigate hazards and their sources in food that becomes unsafe during storage or handling, and propose prevention and control measures. |
| Part B – Activity 1 | — | Create a chart illustrating the food pyramid. |
| Part B – Activity 2 | — | Identify ten functional foods in a local market and record their nutritional value. |
| Part B – Activity 3 | — | Organise nutritional information from packaged food products into a table. |
Assignment details and PDFs come from IGNOU's official website; the guide is a summary of the official PDF. Always check the latest instructions and last dates on ignou.ac.in or with your Regional Centre before submitting.