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

__________ involves use of high intensity light for killing microorganisms on the surface of the food or its packaging materials.
Which of the following mineral is used in metabolism of carbohydrates and proteins and synthesis of nucleic acid ?
__________ 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.
Glycerol has __________ reactive hydroxyl groups.
AGMARK functions under which ministry ?
As per Environment (Protection) Act 1986 the Chairman of Genetic engineering approval committee is ‐‐‐‐‐‐
‐‐‐‐‐‐‐‐ was developed to address specific PRP of food safety required for food manufacturers.
The sewage is treated by aerobic biological process in ‐‐‐‐‐‐ treatment.
‐‐‐‐‐‐‐ Chapter of FFSA 2006 deals with offenses and penalties.
In the mashing process, the mash is held at ………. degree C for complete dextrinification.
Participatory Guarantee Scheme (PGS) for certification of organic is implemented by Central Ministry of …….
Match List I with List II
List I (Antibiotics): A. Bacitracin, B. Colicine, C. Gramicidin, D. Polymyxin
List II (Microorganism): I. Bacillus polymyxa, II. Bacillus brevis, III. Bacillus subtilis, IV. E. coli
The citric acid production in the shallow tank method at standardized conditions is completed in ‐‐‐‐‐‐ days.
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…….
Which of the following is NOT a step in Pre‐press Solvent Extraction?
The class of trans‐fat present in meat is _________
Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called ...........