List of top Food Science and Technology Questions

The Codex Alimentarius Commission was established under the authority of
(A). World Health Organization
(B). World Trade Organization
(C). Food and Agriculture Organization
(D). International Organization for Standardization
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The 'AGMARK' standard was set up by
The instrument used to measure plasticity of bread dough is known as
QRAC stands for:
Which of the following is NOT a type of "Difference test"?

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A flexible pouch capable of withstanding temperatures of about 120 \(^{\circ}\)C is known as __________

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______ are responsible for the flavor and aroma of bread.
Increase in volume of bread during baking is known as __________
During processing, the characteristic flavor is developed in cocoa:
Sugarcane gur (jaggery) contains ______ % sucrose.
Application of silicone on the glass bottle surface during their manufacturing helps in
(A). Maintaining glossy appearance
(B). Prevents breakage
(C). Decreases the noise on contact
(D). Prevents spoilage
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The molten mixture of sand, soda, limestone for the development of glass is called as __________
The penetration of fat within the muscle fibre when an animal is well fed, is called as __________

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Which of the following is commonly used as oxygen scavenger in food packaging?
Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
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In chiffon cakes, leavening occurs mainly by whipping of the __________
Which of the following criteria that are used for screening of the New Food Product ideas?
(A). Marketability
(B). Technical feasibility
(C). Manufacturing capability
(D). Financial capability
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What does the term "JECFA" stands for:

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The rate of food spoilage is not dependent on __________
The colour permitted in cheddar cheese as per FSS Act, 2006 is __________
Foods which are specially processed or formulated to satisfy a particular dietary requirement which exists due to a disease or disorder are known as __________