IGNOU BPVC-102 Assignment 2026-27
Food Chemistry and Nutrition
Last updated by IGNOU: 14 Sept 2026. Guide written from the official PDF on 19 Oct 2026, 03:43 pm.
| Course code | BPVC-102 |
|---|---|
| Course title | Food Chemistry and Nutrition |
| 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-102 assignment
The BPVC-102 assignment covers food chemistry, micronutrients, balanced diets, the nutritional value of agricultural produce and food additives. Practical activities explore changes during cooking, preservatives, oil rancidity, vitamin-rich foods, nutrient metabolism and curd preparation.
Both parts are compulsory. Part A has five questions worth 10 marks each, with answers of about 500 words each. Part B carries 50 marks: complete all eight activities and submit evidence for any five, following the Block 5 Activities Manual. The assignment totals 100 marks and has a 30% weightage.
What the assignment asks
| Question | Marks | Topic |
|---|---|---|
| Q1 | 10 | Explain the scope of food chemistry and its role in food quality, safety, nutrition, processing and waste management. |
| Q2 | 10 | Discuss vitamin and mineral classifications, roles and dietary sources, including how processing affects their stability. |
| Q3 | 10 | Discuss good nutrition, dietary allowances and balanced diets in relation to the needs of different age groups. |
| Q4 | 10 | Compare the main nutrients in agricultural produce and examine factors affecting its nutritional quality. |
| Q5 | 10 | Classify additives by function, assess their benefits, risks and regulatory aspects, and recommend suitable additives for one processed food product. |
| Activity 1 | — | Observe how sugar changes when heated without water. |
| Activity 2 | — | Identify and classify preservatives found in beverages, pickles, baked foods and canned products. |
| Activity 3 | — | Observe changes in the physical state of eggs during boiling. |
| Activity 4 |
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.