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

According to AGMARK Ghee Grading and Marketing Rules Schedule IIIA the moisture content of special grade ghee should not be more than....... %.
Packaging material should be __________
(A). Non toxic
(B). Inert
(C). High cost
(D). Low cost
Choose the correct answer from the options given below:
The bactericidal contains ...........
Thermal death time (TDT) curve is between .......
The Biochemical Oxygen Demand (mg/l, max) of effluents discharged in Public Sewers should be less than .......
An example for peritrichous flagella is ....... organism.
One of the test to detect microbial enterotoxins is _____.
Potassim sorbate controls rope forming bacterial spores of _____.
A wine label must declare that it contains sulfur dioxide if wine contains more than _____ sulfur dioxide per litre.
A package of Ghee for Diya which is not meant for human consumption shall bear a declaration by a symbol and the symbol shall consist of _____.
The FBOs with annual turnover ______ need FSSAI's state license.
Which is not true regarding propionic acid?
Rosalic acid test is used for detection of ..........adulterant in milk.
Toxicity of which of the following food additive to molds and certain bacteria is related to the ibility of the organism to metabolize the three-carbon unit?
____________ fish proteins are very important in making surimi.

Match List-I with List-II

List-I (Spice)List-II (Aroma)
(A) Fennel(III) Warm anise like flavour
(B) Cumin(IV) Strong musty flavour
(C) Paprika(I) Sweet flavour
(D) Nutmeg(II) Sweet and pungent flavour

Choose the correct answer from the options given below:

Roquefort cheese is made from ________. 
 

The solubility of protein is ________ at its isoelectric pH. 
 

 Proteins are denatured if food is heated above ________. 
 

Factor considered constant in a moisture sorption isotherm, is ________. 
 

 ________ is not a low pressures process. 
 

Potato are sliced, dried and then rehydrated. Corresponding water activity during adsorption will be ________ than that during desorption. 
 

Bloom, overrun and crumb are terms associated with manufacture of _______, respectively. 
 

Which of the methods is not commonly used to remove anti-nutritional factors from legumes? 
 

Botanical name of hard wheat is ________.