List of top Food Science and Technology Questions

The safest water activity limit is -

The thermal process of deactivation of enzymes is known as -

Several unit operations combines in

Rigor mortis in meat tissues occurs due to -

The Codex Alimentarius Commission is a joint intergovernmental body of FAO and WHO with

Among the following which is the most abundant essential Amino acid in Mushroom?

Which type of Bacteriocin is produced by Pediococcus acidilactici?

Which among the following is a fermented cereal-based product prepared using rice-wheat flour-milk?

Permanent hardness of water can be removed by-

GFSI stands for -

Which of the following is not essential for the microbial cell survival?

Pasta is food associated with, and is consumed large quantities in -

Germinative capacity (viability) of Barley is normally tested by -

Which one among the following is aromatic amino acid?

Which one among the following is NOT a function of acidulants?

Which of the following Vitamin is required for the better utilization of calcium?

In COD method the oxidant used is a mixture of -

FAD 13 committee of BIS deals with -

Which of the following is the first stage in the product development process?

Match the enzyme in Group I with the source given in Group II.

Choose the correct answer from the options given below:

Match the purpose of irradiation in Group I with respect to irradiation dose in kGy given in Group II.

Choose the correct answer from the options given below:

Match the following items in Group I and Group II in relation to permitted food additives/preservatives in India.

Choose the correct answer from the options given below:

The most commonly used color enhancer in cooked sausages is -

Which one of the following microorganisms is NOT responsible for ropy or stringy fermentation of milk?

Stabilizers in ice cream _A_ the viscosity and _B_ the melting rate. A and B, respectively are -