List of top Food Technology Questions

The organisms involved in yoghurt production are:

The fat soluble pigment which is responsible for yellow colour of milk, cream, butter, ghee, etc., is:

International standard which covers all organisations of food chain from farm to fork and defines a requirement of food safety management system is:

The Codex secretariat is located at:

The number of principles of HACCP are:

SPS stands for:

The meaning of Codex Alimentarius in Latin is:

The abbreviation for GHP is:

The process of stirring and mixing of chocolate liquid mass and sugar which gives smooth taste of finished chocolate is:

Adulterant found in dry ginger is:

Adulterant found in fresh green peas is:

Hedonic rating test relates to:

Voluntary food laws:

A process consisting of three components-risk assessment, risk management and risk communication is:

The ISO standard 14000 series sets requirements for environmental management system:

According to GMP, food handlers should keep their fingers nails:

Which of the following ISO series certifies standards in food industry?

The content of fat and SNF present in evaporated skim milk as per FSSAI (PFA) regulation are respectively:

Bitter taste perception can be at:

Which sensory trait of a product is detected when its volatiles enter the nasal passage and are perceived by the olfactory system?

As per FSSAI regulation, what is the minimum percent of TSS of squash?

The minimum common salt content in table butter as per FSSAI (PFA) regulation is:

The filter press commonly used in oil mill is a:

The method of separating mixtures based on differences in volatility of components in a boiling liquid mixture is known as:

Separation of liquids from solids by application of pressure is known as: