IGNOU BPVC-107 Assignment 2026-27
Processing of Animal Produce
Last updated by IGNOU: 14 Sept 2026. Guide written from the official PDF on 19 Oct 2026, 03:45 pm.
| Course code | BPVC-107 |
|---|---|
| Course title | Processing of Animal Produce |
| 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-107 assignment
The BPVC-107 assignment covers processing, quality and safety of milk, meat, eggs and fish. Written questions examine dairy processing, meat hygiene, egg nutrition and fish spoilage. Practical activities involve local surveys and assessments of animal produce and consumer handling practices.
The assignment has two compulsory parts worth 50 marks each. Part A contains five questions carrying 10 marks each, with answers of about 500 words each. Part B lists six activities: perform all six 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 | Describe milk processing and cream separation, examining how processing conditions and equipment affect skimming efficiency, cream yield and fat content. |
| Part A — Q2 | 10 | Explain conventional sterilization and UHT processing and compare their effects on milk quality, storage stability and aseptic packaging needs. |
| Part A — Q3 | 10 | Discuss hygienic meat handling, chilling and quality assessment, then analyse deterioration during retail display and suggest measures to maintain quality and safety. |
| Part A — Q4 | 10 | Explain egg structure and composition and assess the dietary importance of its proteins, fats, vitamins and minerals. |
| Part A — Q5 | 10 | Analyse fish spoilage during transport and develop a chilling and ice-storage strategy to preserve quality. |
| Part B — Activity 1 | — | Study local milk procurement, quality checks and distribution arrangements. |
| Part B — Activity 2 | — | Survey the milk and milk products sold by different dairy agencies in your locality. |
| Part B — Activity 3 | — |
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.