List of top Food Technology Questions

Freezing foods very quickly (such as in blast freezers) is beneficial because it:
A common refrigerant used in large-scale food refrigeration systems (such as cold storage facilities) is:
Soy sauce is traditionally produced using a fermentation starter culture of:
Parboiling is a processing technique commonly associated with which cereal grain?
Which of the following is used as a starter culture for cheese production (to ferment lactose into lactic acid)?
"Golden rice," a genetically modified variety of rice, has been engineered to be rich in:
Which of these bacteria forms heat-resistant spores and can survive inadequate cooking, potentially causing food poisoning?
High-Temperature-Short-Time (HTST) pasteurization of milk is typically conducted at:
Using a high concentration of salt or sugar helps preserve foods mainly by:
During the bacterial growth curve, the phase in which bacteria multiply at the fastest rate is the:
Yogurt is produced by the fermentation of milk using:
Which of the following nutrients should contribute the most calories in a balanced diet?
Enzymatic browning in cut apples is primarily caused by which enzyme?
Botulism, a severe form of food poisoning, is caused by a toxin produced by:
Aflatoxin, a dangerous natural toxin found in moldy peanuts, is produced by:
Which mineral is essential for hemoglobin formation and the prevention of anemia?
The green color of leafy vegetables is due to the pigment:
Which of the following is an essential fatty acid that must be obtained from the diet?
Monosodium glutamate (MSG) is used in foods to enhance which taste sensation?
Which mineral is required for the synthesis of thyroid hormones and prevents goiter?
Which of the following is/are inhibitors of enzymatic browning in peeled potatoes?

Match the following food products in Column I with their corresponding processes in Column II.

Which of the following statement(s) is/are TRUE for a package of gamma-irradiated (7.5 kGy) whole chicken?
Which of the following is the most suitable flexible packaging laminate for dry fruits?
In canning and retorting of foods, which of the following is the correct expression of Ball process time (B)?