List of top Food Science and Technology Questions asked in ICAR AIEEA (PG)

Which one of the following is not a variety of aonla ?
The vapour heat treatment is specially used to fruits to kill __________.
The Coorg mandarins are harvested when juice has an acidity of _________% and _________% of TSS.
__________ involves use of high intensity light for killing microorganisms on the surface of the food or its packaging materials.
Which of the following chemical is used to delay the ripening ?
Which of the following is a poisonous mushroom ?
Glycerol has __________ reactive hydroxyl groups.
__________ is widely used for the analysis of small molecules and ions, such as sugars and amino acids, and is applied to the separation and purification of macromolecules, such as protein and polysaccharides.
Which of the following mineral is used in metabolism of carbohydrates and proteins and synthesis of nucleic acid ?
AGMARK functions under which ministry ?

Match List-I with List-II

List-I (Spice)List-II (Aroma)
AFennelISweet flavour
BCuminIISweet and pungent flavour
CPaprikaIIIWarm anise-like flavour
DNutmegIVStrong musty flavour

Choose the correct answer from the options given below:

Match List-I with List-II

List-I (Type of Gums)List-II (Characteristics)
AGums from PlantsICarrageenans
BGums from SeaweedsIICarboxymethylcellulose
CGums from FermentationIIIGalactomannans
DChemically Modified GumsIVCurdlan gum

Choose the correct answer from the options given below:

Match List-I with List-II

List-I (Process)List-II (Effect)
AMicrofiltrationIConcentration of solution by removal of water
BUltrafiltrationIIRemoval of bacteria
CNanofiltrationIIIConcentration of large and macromolecules
DReverse osmosisIVConcentration of organic components (Demineralization)

Choose the correct answer from the options given below:

Match List-I with List-II

List-I (Name of Deficiency Disease)List-II (Deficiency of Nutrients/Minerals/Vitamins)
AAnemiaINiacin
BPellagraIIIodine
CKwashiorkorIIIIron
DGoiterIVProtein

Choose the correct answer from the options given below:

Match List-I with List-II

List-I (Type of Taste)List-II (Compound)
ASourI\(\mathrm{Li^+}\)
BBitterIIFormic acid
CSaltyIIISulfonamide
DSweetIVQuinine


Choose the correct answer from the options given below:

____________ fish proteins are very important in making surimi.
____________ is hindquarter cut of beef.
In Gram-ve organism’s cell wall ____________ is site of considerable metabolic activity, particularly concerned with transport of metabolites.
The Pasteur culture collection center is located at ____________.
____________ is most commonly used method for detection of mercury from packaged drinking water.
The secondary metabolites are produced by microbial cells during ____________ Phase of growth.
The cereal proteins soluble in dilute acid and alkali are called ____________.
The phosphatase test for testing adequate pasteurization of milk is developed by ____________.
____________ is not correct statement regarding smoking of meat.
____________ added in canned meat/shrimps has greatest ability to absorb/bind water and reduce the drip loss.