List of top Food Science and Technology Questions on Food Science asked in CUET (PG)

Red muscle fibres have ______ myoglobin than white muscle fibre.
The standard weight of extra large size grade hen eggs, ranges ______ g
The major microorganism responsible for food infection transmitted through eggs is __________

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The process for the development of cocoa mass follows a sequence of
(A). Milling
(B). Cleaning and roasting
(C). Breaking and winnowing
(D). Fermentation of dried beans
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Toxic constituent in Vicia faba may cause_________ pathological disorder.
The colour permitted in cheddar cheese as per FSS Act, 2006 is __________
The rate of food spoilage is not dependent on __________
Which of the following criteria that are used for screening of the New Food Product ideas?
(A). Marketability
(B). Technical feasibility
(C). Manufacturing capability
(D). Financial capability
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The penetration of fat within the muscle fibre when an animal is well fed, is called as __________
During processing, the characteristic flavor is developed in cocoa:

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Which of the following is NOT a type of "Difference test"?
QRAC stands for:
Bananas usually get spoiled due to chilling injury when stored at temperature
NOEL stands for
The instrument used to measure the salt percentage of pickles is__________
Which of the following is used as an antioxidant in fats and oils?
The alkali treatment of cocoa to enhance its color and flavor is known as
Identify the correct sequence of product/by-product formation during cocoa and chocolate processing/manufacturing:
(A). Cocoa powder
(B). Chocolate liquor
(C). Cocoa butter
(D). Nibs
Choose the most appropriate answer from the options given below:
The major microorganism that the food handler's may harbour as part of the body's flora is:
What is the instrument used to determine the plasticity of bread dough?