List of top Food Technology Questions

FSMS in food industry discussions stands for:
HACCP is a system designed for:
AGMARK is a certification in India that assures the quality of:
Monosaccharides present in stachyose:
The process of "malting" barley (for brewing or malted foods) involves:
Brix is a measurement of a solution's:
A common refrigerant used in large-scale food refrigeration systems (such as cold storage facilities) is:
If cereal grains are stored with too high moisture content, which is a likely outcome?
Freezing foods very quickly (such as in blast freezers) is beneficial because it:
Which factor generally increases the efficiency of drying a food product?
Using a multiple-effect evaporator in food concentrate production is mainly to:
Which of the following is used as a starter culture for cheese production (to ferment lactose into lactic acid)?
Which of these bacteria forms heat-resistant spores and can survive inadequate cooking, potentially causing food poisoning?
High-Temperature-Short-Time (HTST) pasteurization of milk is typically conducted at:
Soy sauce is traditionally produced using a fermentation starter culture of:
"Golden rice," a genetically modified variety of rice, has been engineered to be rich in:
Using a high concentration of salt or sugar helps preserve foods mainly by:
Parboiling is a processing technique commonly associated with which cereal grain?
Enzymatic browning in cut apples is primarily caused by which enzyme?
During the bacterial growth curve, the phase in which bacteria multiply at the fastest rate is the:
Botulism, a severe form of food poisoning, is caused by a toxin produced by:
Aflatoxin, a dangerous natural toxin found in moldy peanuts, is produced by:
Which of the following nutrients should contribute the most calories in a balanced diet?
Yogurt is produced by the fermentation of milk using:
The green color of leafy vegetables is due to the pigment: