List of top Food Science and Technology Questions

How does nitrite curing helps in meat preservation?

Given below are two statements:
Statement (I): Xanthan is commonly produced by the use of Xanthomonas campestris on D-glucose
Statement (II): Xanthan is used in the food industry as a stabilizer, emulsifier, thickener, suspending agent, bodying, and foam enhancer
In light of the above statements, choose the most appropriate answer from the options given below.

HACCP principles were introduced by which of the following organizations?

Which conditions are favorable for the formation of acrylamide in foods?

Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:

Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below:

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Cereals are consumed with pulses to improve the protein quality due to mutual supplementation.
Reason (R): Cereals are deficient in lysine and rich in methionine, while pulses are deficient in methionine and rich in lysine.
In light of the above statements, choose the most appropriate answer from the options given below.

Given below are two statements:
Statement (I): Trypsinogen is produced by the pancreas which acts as a digestive enzyme.
Statement (II): Trypsinogen when converted to trypsin by enterokinase, helps in the digestion of fats.
In light of the above statements, choose the most appropriate answer from the options given below.

What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?

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

Classes of enzymes predominately used in food processing are
(A) Hydrolyses
(B) Isomerases
(C) Lipases
(D) Oxido-reductases
Choose the correct answer from the options given below:

Sauerkraut is a good source of:

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
Choose the correct answer from the options given below:

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
Choose the correct answer from the options given below:

The steps involved in the Grape wine manufacturing process are
(A) Fermentation
(B) Malolactic fermentation
(C) Preparation of juice
(D) Packaging, storage and aging
Choose the correct answer from the options given below:

Is a gas which is bacteriostatic at low concentration (8µg per ml) but bacteri cidal at high concentration (40µg per ml).

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

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
Choose the correct answer from the options given below:

_________ 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

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