List of top Food Science and Technology Questions asked in CUET (PG)

What is the function of an emulsifier in a food system like mayonnaise?
Which packaging technique involves replacing the air inside a package with a specific gas mixture to extend shelf life?
What is the main carbohydrate found in cow's milk?
Which browning reaction occurs during the heating of sugars in the absence of nitrogenous compounds?
What is the moisture content level below which most bacteria cannot grow in dried foods?
Which organism is primarily responsible for the production of yogurt from milk?
What is the purpose of adding 'Nitrites' in the curing process of meat products?
During the ripening of fruits, which gas acts as a natural ripening hormone?
What is the major acid present in citrus fruits like lemons and oranges?
Which vitamin is most susceptible to loss during the boiling of vegetables?
What is the name of the process used to destroy pathogenic microorganisms in liquid foods using high heat for a short time?
Which food additive is used as a sequestering agent to prevent oxidative rancidity?
In food preservation, what does the term 'D-value' represent?
Which enzyme is commonly used as an indicator for the effectiveness of milk pasteurisation?
What is the primary protein found in wheat responsible for its dough-forming properties?
The molten mixture of sand, soda, limestone for the development of glass is called as __________

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Foaming is a functional property attributed to the ______ component of food.
The addition of aluminium to the packaging materials for better conduction in microwave is known as __________

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Pectin is primarily composed of__________
Which of the following statements is/are correct with reference to composition of fats and oils;
(A). The chain length and degree of saturation control the properties that are found within the fatty acids and lipids
(B). Fatty acids typically contain an even number of carbon atoms.
(C). The saturated acids have higher melting points than unsaturated acids of corresponding size.
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Syneresis or weeping is a defect in__________
Identify the factors that decrease the stability of egg foams;
(A). Acidity
(B). Fat content
(C). Salt content
(D). Sugar
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Natural carotenes can be extracted from__________