List of top Food Science and Technology Questions

______ is defined as an act or threat of deliberate contamination of food for human consumption with the intention of causing injury or death to civilian population and/or disrupting social, economic or political stability.

Align the key steps involved in the manufacture of the condensed milk-
(A) Preheating and addition of sugar
(B) Standardization
(C) Packaging and storage
(D) Condensation followed by crystallization
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_______ is the most potent carcinogen in many species including birds, fish, and rodents.

The has become the reference for International Food Safety Requirements.

______ test is used for haemolysis testing of Listeria monocytogenes.

VACCP system stands for:

Types of proteins present in cereals are-
(A) Albumin
(B) Globulins
(C) Prolamines
(D) Glutelins
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The group of vitamins present in all cereal grains are

Arrange the general processing steps of pulses
(A) Soaking and Germination
(B) Cooking
(C) Decortication
(D) Fermentation
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Structural integrity of the starch polymeric chains of wheat flour is measured by

Inflammation of udder of bovine cattle is known as

Brix to acid ratio is commonly used to measure fruits and fruit juices.
(A) taste
(B) tartness
(C) acidity
(D) sourness
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Tannins in their natural form are mostly:
(A) yellow in color
(B) orange in color
(C) colorless
(D) blue in color
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Hops are responsible for the in the beer.

Protein content of all-purpose flour is %

Straight flour is
(A) Patent flour
(B) Clear flour
(C) Mixture of all flours
(D) Pastry flour
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Non-nutritive sweetener used in soft drinks is-
(A) Acesulfame K
(B) Saccarin
(C) Cane Sugar
(D) Galactose
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Phenomenon in which a substance occurs in different crystalline forms is known as:

Change in lipid leading to an undesirable flavour and odour is known as:

Pectic enzymes include the following groups:
(A) Pectin esterase
(B) Polygalacturonase
(C) Pectin lyase
(D) Lactase
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__is the rigidity in plant cells resulting from being filled with water.

Carotenoids are soluble in:

Which of the following vitamins are fat soluble?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin D
(D) Vitamin E
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Final viscosity of starch paste increases with an increase in:

Typical farinograph of wheat flour follows the sequence of-
(A). Arrival time
(B). Peak time
(C). Mixing tolerance index
(D). Departure time
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