List of top Food Science and Technology Questions

The boiling point of 50% sucrose solution is

Classes of enzymes predominately used in food processing are
(A) Hydrolyses
(B) Isomerases
(C) Lipases
(D) Oxido-reductases
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Sauerkraut is a good source of:

The two main criteria for evaluating the success of product launch are profits and _______.

Method involves the complete removal of the air from the package followed by sealing of package.

The basic steps involved in the preparation of Kumiss are
(A) Pasteurization followed by cooling
(B) Homogenization of selected milk type
(C) Agitation of coagulum, packing and storage
(D) Addition of starter culture, incubation, then cooling
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Is a gas which is bacteriostatic at low concentration (8µg per ml) but bacteri cidal at high concentration (40µg per ml).

The order of steps involved in the process of beer manufacture are
(A) Malting
(B) Addition of Hops and Boiling
(C) Mashing and Wort Preparation
(D) Fermentation
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Fermentation of vegetables and fruits is performed to
(A) Preserve for a long time period
(B) Develop characteristic sensory properties
(C) Reduce digestibility
(D) Enhance dietary value
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The steps involved in the Grape wine manufacturing process are
(A) Fermentation
(B) Malolactic fermentation
(C) Preparation of juice
(D) Packaging, storage and aging
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_________ are antimicrobial polypeptides or proteins which are heat stable at acidic pH.

_______ is a cheap and energy efficient method of preservation of perishable raw mate rials.

The temperature, time, and pressure combination of autoclaving at laboratory scale is

Procedures that address operational conditions providing the foundation for the HACCP system are known as:

The food that is customarily consumed without cooking by the customer is known as: