List of top Food Science and Technology Questions

The falling-rate period is usually the longest part of which operation?
In pneumatic conveying and separation processes, the material is lifted only when compared to the terminal velocity, the air velocity is
Which one of the following is a measure of the ability of a material to conduct heat?
The material properties, which govern the specific way in which deformation or flow occur under the action of the applied forces, are called
Sorting is the separation of foods into different categories on the basis of which property?
In which unit are foods heated at a sufficiently high temperature and for a sufficiently long time to destroy microbial and enzymatic activity?
Which one of the following is used as a basis for comparing heat sterilisation procedures?
Which one of the following is a nucleic acid based method for the detection of pathogens /their toxins?
Marasmic kwashiorkor is caused by an acute or chronic deficiency of
While designing food plants, separate areas for raw and finished food products are required for the prevention of
The shape of lactose crystal is
Casein is rich in
Lactulose is a disaccharide of
Which one of the following products has the highest density?
As per alcoholic beverages regulations (FSSAI), the sugar content in dry wine shall be
As per Deming's quality improvement theory, the number of steps for quality improvement are
Compounds which control viscosity, texture, retention of moisture and softness are termed as
Nutraceuticals found in soybean which fight against diseases are known as
The antinutritional compound that interferes with the uptake of iodine by thyroid glands is
What is the full form of NOEL?
What is the name of the process for alkali treatment of cocoa?
What is the full form of AGMARK?
What is the instrument used to determine the plasticity of bread dough?
What is the storage temperature of Hypobaric storage?
What is the full form of GRAS?