IGNOU BPVC-103 Assignment 2026-27
Food Microbiology and Toxicology
Last updated by IGNOU: 14 Sept 2026. Guide written from the official PDF on 19 Oct 2026, 03:43 pm.
| Course code | BPVC-103 |
|---|---|
| Course title | Food Microbiology and Toxicology |
| 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-103 assignment
The BPVC-103 assignment covers food microorganisms, culture techniques, thermal preservation, foodborne illness and toxic substances in food. Its practical activities explore spoilage, shelf-life, pesticide residues, foodborne disease, probiotics, additives and vegetable drying.
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 requires students to perform all eight activities and submit evidence for any five, using the Block 5 Activities Manual for details.
What the assignment asks
| Question | Marks | Topic |
|---|---|---|
| Part A — Q1 | 10 | Examine bacterial and yeast characteristics and explain how they help identify these organisms and understand their role in food spoilage. |
| Part A — Q2 | 10 | Compare culture media and methods for isolating, counting and identifying microorganisms in food samples. |
| Part A — Q3 | 10 | Explain how processing conditions and microbial characteristics affect thermal preservation, with examples relating to canning and pasteurization. |
| Part A — Q4 | 10 | Compare food intoxication and food infection in terms of causes, mechanisms, symptoms and onset, and discuss prevention using examples. |
| Part A — Q5 | 10 | Assess the sources, toxic effects and health risks of natural food toxicants and environmental contaminants, and suggest ways to limit exposure. |
| Part B — Activity 1 | — | Observe changes in bread stored at room temperature. |
| Part B — Activity 2 | — | Observe spoilage in milk kept at room temperature. |
| Part B — Activity 3 | — | Compare the shelf-life of whole and cut vegetables under room conditions. |
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.