IGNOU MFN-003 Assignment 2026-27
Food Microbiology and Safety
Last updated by IGNOU: 13 Jul 2026. Guide written from the official PDF on 12 Nov 2026, 08:56 am.
December 2026 term-end exam
Mon, 30 Nov 2026 · Evening (2:00 PM – 5:00 PM)
From IGNOU's official date sheet dated 30 Oct 2026. IGNOU can still revise it: check your hall ticket for the final date and your exam centre.
Downloads need a free login with your Google account.
Make the MFN-003 assignment front page →| Course code | MFN-003 |
|---|---|
| Course title | Food Microbiology and Safety |
| Programme | Master of Science in Dietetics and Food Service Management M.Sc. (DFSM)MScDFSM |
| School | School of Continuing Education |
| Assignment code | MFN-003/AST-3/TMA-3 /26-27 |
| Session | July 2026 and January 2027 |
| Maximum marks | 100 |
| Weightage | 30% |
| Last date (June exam) | 31 Dec 2026 |
| Last date (December exam) | — |
| Medium | English |
| Term-end exam (December 2026) | Mon, 30 Nov 2026, Evening (2:00 PM – 5:00 PM) |
About the MFN-003 assignment
This assignment covers Units 1–14 of MFN-003, including microbial growth, food spoilage, hazards, contamination, foodborne illness, food safety controls and regulations.
It has two sections: Section A has ten descriptive questions worth 80 marks, and Section B has three objective-type questions worth 20 marks. The general guidelines instead mention eight descriptive questions of 10 marks each and suggest 250–300 words per answer; the course-specific section asks for all ten questions.
What the assignment asks
| Question | Marks | Topic |
|---|---|---|
| Section A, Q1 | 4+4 | Explain the scope of food microbiology and identify the types of food hazards with examples. |
| Section A, Q2 | 4+4 | Describe bacterial growth stages and the factors influencing microbial growth. |
| Section A, Q3 | 4+2+2 | Discuss food safety concerns, factors in meat spoilage and illness caused by biological contaminants. |
| Section A, Q4 | 5+3 | Cover symptoms, associated foods and prevention for two foodborne diseases, and identify anti-nutritional compounds in food. |
| Section A, Q5 | 4+4 | Discuss food additive classes and functions, and physical methods for detecting specified adulterants. |
| Section A, Q6 | 4+4 | Explain HACCP principles and the importance of packaging for food quality. |
| Section A, Q7 | 4+4 | Describe naturally occurring toxicants in plant foods and types of environmental food contaminants. |
| Section A, Q8 | 4+4 | Explain how food handlers can transmit foodborne illness and how staff-related hazards can be reduced. |
| Section A, Q9 | (2+2)+4 | Discuss spoilage in poultry and cereal products and describe prions and two associated diseases. |
| Section A, Q10 | 4+4 | Discuss the specified food safety regulation and voluntary product certification in food standardization and quality control. |
| Section B, Q1 | 5 | Explain five food microbiology and safety terms with examples. |
| Section B, Q2 | 2x5=10 | Describe the relationships between five pairs of food safety, processing and labelling terms. |
| Section B, Q3 | 5 | Complete five statements about fermented foods, microbial activity, toxins and reproduction. |
This is a summary of each question. Download the official PDF above for the exact questions and word limits.
How to write and submit it
- Answer all the course-specific Section A questions and follow the instructions in each section.
- Handwrite the responses; do not type or print them or copy from course materials or other students.
- Use full-size paper, tie the pages securely, leave a 4 cm left margin and at least four lines between answers.
- On the first page, include your enrolment number, name, full address, signature and date, along with the programme title, course code and title, assignment code and study centre name.
- Write each assignment separately and include the question number with each answer.
- Submit the completed assignment to the coordinator of your allotted study centre, not to headquarters.
- Obtain an acknowledgement from the coordinator on the prescribed assignment remittance-cum-acknowledgement card.
- If you have requested a study centre change, continue submitting to the original centre until the university notifies you of the change.
Submission dates: 31 December 2026 (June term-end exam); December term-end exam date not listed. Dates can differ by session.
Frequently asked questions
What is the MFN-003 assignment code?
The PDF prints the code as MFN-003/AST-3/TMA-3 /26-27.
How many marks does the MFN-003 assignment carry?
It carries 100 marks, with 80 for Section A and 20 for Section B. The listing gives a 30% weightage.
How many questions are in the assignment?
The course-specific assignment has ten descriptive questions in Section A and three objective-type questions in Section B.
What is the word limit for descriptive answers?
The general TMA guidelines suggest about 250–300 words per descriptive answer. They describe eight questions, although the course-specific section contains ten.
Where should I submit the assignment?
Send it to the coordinator of your allotted study centre and obtain an acknowledgement.
What is the submission deadline?
The listing gives 31 December 2026 for the June term-end exam. No date is listed for the December term-end exam, and dates can differ by session.
Other IGNOU MScDFSM assignments
- MFN-001: Applied Physiology
- MFN-002: Nutritional Biochemistry
- MFN-004: Advance Nutrition
- MFN-005: Clinical and Therapeutic Nutrition
- MFN-006: Public Nutrition
- MFN-007: Entrepreneurship and Food Service Management
- MFN-008: Principles of Food Science
- MFN-009: Research Methods and Biostatistics
- MFN-10: Understanding Computer Applications
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.