IGNOU MFN-008 Assignment 2026-27
Principles of Food Science
Last updated by IGNOU: 13 Jul 2026. Guide written from the official PDF on 12 Nov 2026, 08:55 pm.
December 2026 term-end exam
Fri, 04 Dec 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-008 assignment front page →| Course code | MFN-008 |
|---|---|
| Course title | Principles of Food Science |
| Programme | Master of Science in Dietetics and Food Service Management M.Sc. (DFSM)MScDFSM |
| School | School of Continuing Education |
| Assignment code | MFN-008/AST-5/TMA-5 /26-27 |
| Session | July 2026 and January 2027 |
| Maximum marks | 100 |
| Weightage | 30% |
| Last date (June exam) | 28 Feb 2027 |
| Last date (December exam) | — |
| Medium | English |
| Term-end exam (December 2026) | Fri, 04 Dec 2026, Evening (2:00 PM – 5:00 PM) |
About the MFN-008 assignment
This assignment covers Units 1–12 of MFN-008, including food components, processing, preservation, sensory evaluation and food industry applications.
Section A has eight printed descriptive questions worth 10 marks each; the guidelines suggest 250–300 words per answer. Section B has three objective-type questions worth 20 marks in total. Although the Section A introduction says there are ten questions, only eight are printed.
What the assignment asks
| Question | Marks | Topic |
|---|---|---|
| Section A, Q1 | 10 | Discuss food science and technology, the effect of sugars on food appearance and uses of microbial polysaccharides. |
| Section A, Q2 | 10 | Describe food industry uses of proteins, enzymes and colours, and distinguish colloids from crystalloids. |
| Section A, Q3 | 10 | Compare selected food dispersions and discuss sterilisation concepts and sensory evaluation in a product’s life cycle. |
| Section A, Q4 | 10 | Explain one processing-related change in each of four specified groups of foods. |
| Section A, Q5 | 10 | Discuss dietary and functional roles of fats, factors affecting lipid oxidation and the action of antioxidants. |
| Section A, Q6 | 10 | Discuss food industry applications of vitamins B12 and A and the nutritional roles of minerals. |
| Section A, Q7 | 10 | Explain food concentration methods and their effects, and outline rice processing. |
| Section A, Q8 | 10 | Compare microwave and conventional heating, discuss moulds in fermentation and identify factors affecting taste quality. |
| Section B, Q1 | 5 | Briefly explain five food science terms concerning texture, processing, emulsifiers and protein concentrates. |
| Section B, Q2 | 10 | Describe changes associated with five specified food processing and storage situations. |
| Section B, Q3 | 5 | Complete five statements about food gels, cheese production, protein quality, browning and meat tenderness. |
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
- Write your enrolment number, name, full address, signature and date at the top right of the first response page.
- Put your programme title, course code and title, assignment code and study centre name at the top left.
- Handwrite your answers; do not type or print them, or copy from study 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.
- Write each assignment separately and include the question number with each answer.
- Keep descriptive answers to about 250–300 words each, and answer Section B’s first question in two to three lines per item.
- Send the completed assignment to the coordinator of your allotted study centre and obtain an acknowledgement.
- If you have requested a study centre change, submit to your original centre until the university notifies you of the change.
Submission dates: 28 February 2027 (June term-end exam); December term-end exam date not provided.
Frequently asked questions
What is the MFN-008 assignment code?
The PDF prints it as MFN-008/AST-5/TMA-5 /26-27.
What are the maximum marks and weightage?
The assignment carries 100 marks. The official listing gives its weightage as 30%.
When is the assignment due?
The listing gives 28 February 2027 for the June term-end exam. It does not provide a December exam deadline; dates can differ by session.
How many questions are in Section A?
Eight descriptive questions are printed, each worth 10 marks. The section introduction says ten, but the general guidelines also specify eight.
Where should I submit the assignment?
Send it to the coordinator of your allotted study centre and obtain an acknowledgement.
Which sessions does the listing cover?
The listing names July 2026 and January 2027. The PDF itself identifies the July 2026 session.
Other IGNOU MScDFSM assignments
- MFN-001: Applied Physiology
- MFN-002: Nutritional Biochemistry
- MFN-003: Food Microbiology and Safety
- MFN-004: Advance Nutrition
- MFN-005: Clinical and Therapeutic Nutrition
- MFN-006: Public Nutrition
- MFN-007: Entrepreneurship and Food Service Management
- 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.