List of top Food Science and Technology Questions

Participatory Guarantee Scheme (PGS) for certification of organic is implemented by Central Ministry of …….
In the mashing process, the mash is held at ………. degree C for complete dextrinification.
In brine pickles during the curing process the presence of Aerobacter is characterized by the production of ‐‐‐‐‐‐ .
……. are osmophilic yeasts.
Alimentary Toxic Aleukia (ATA) is Mycotoxicosis caused by ……. toxic metabolites.
Swelling of moist macaroni is caused due to the presence of ………
….. is the term used to label food treated with low‐level of ionizing radiation.
INS number of MSG is ‐‐‐‐‐
Pigmented Propioni bacterium causes a color defect in …….
Canning of meat is generally done in……..
Which of the following is most sweet…….
Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called ...........
The class of trans‐fat present in meat is _________
Which of the following is NOT a step in Pre‐press Solvent Extraction?
The enzyme responsible for enzymatic browning in cut fruits is .................
In onions, pink color is due to……….
Solidity is the maturity index for………
Which of the following is NOT a step in the process involved in dry milling of maize?
Stripping solvent of a meal is called ..........
Which of the following is a step in Black tea manufacture?
Chevon is the meat of……..
In a modified atmosphere, the potassium permanganate is being used as…….
Maximum solubility of sugar at $20^\circ C$ is equal to……..
Which of the following sugar is found to be an effective coating agent for fruits?
A stable caramel should contain __________ parts of sucrose in every part of reducing sugar.