Preface Food processing is one of the emerging sectors in India with immense potential to contribute to achieve the laudable objective of Government of India to “Double Famer’s Incomes by 2022". The consumption of processed food in India is gaining greater momentum and the demand for healthy, safe, hygienic and convenience driven food is slated to increase at an even more significant pace in the future. The combination of traditional Indian food, with modern technology, processing and packaging, can help the world rediscover the health benefits, and refreshing taste of Indian food ingredients. In the years to come, it is expected that Indian food sector has the potential to create four million additional jobs and entrepreneurial opportunities by 2025, to youth and women. In view of the above advantages, competent dynamic human resources are required in the field of Food Science and Technology in the country. This book  “Question Bank in Food Science” is an important readymade tool covering frequently asked multiple choice questions from topics like Cereals, Pulses, Oil seeds, Fruits and Vegetable Products, Milk and Milk Products, Poultry, Meat and Fish Products, Food Microbiology, FSSAI rules and regulations, Food Chemistry and Nutrition, Food Engineering, Sensory evaluation and Product development, Food Safety and Quality Assurance.

    1.    Rice is a         a)    Edible fruit    b)    Edible Vegetable         c)    Edible flower    d)    All     2.    Major components in cereal seeds are          a)    Endosperm    b)    Germ or embryo         c)    a & b    d)    None     3.    Bran is composed of          a)    Pericarp    b)    Testa         c)    aleuron layer    d)    All     4.    Oats contains ______________ percent of hull         a)    50    b)    40         c)    30    d)    20

    1.    Asepsis is a process of          a)    Removal of microorganisms             b)    Keeping out microorganisms         c)    Hindering the growth & activity of microorganisms             d)    Killing the microorganisms     2.    Self-decomposition of the food is prevented by         a)    Inactivation of enzymes    b)    Delay of chemical reactions         c)    a & b    d)    None     3.    Commercially available fruit beverages are generally pasteurized at          a)    85°C for 25 to  30 min    b)    62.5°C for 25 to  30 min         c)    71.1°C for 15 to  30 sec    d)    92.1°C for 15 to  30 min

    1.    As per FSSAI, 2011 regulations, what is the fat and SNF content in buffalo milk         a)    5 & 9    b)    6 & 8         c)    6 & 9    d)    None     2.    As per FSSAI, 2011 regulations, what is the fat and SNF content in  cow milk         a)    4 & 9    b)    4 & 8.5         c)    6 & 9    d)    None     3.    As per FSSAI, 2011 regulations, what is the fat and SNF content in  standardized milk         a)    4 & 9    b)    4.5 & 8.5         c)    6 & 9    d)    None

    1.    Fortification of common salt is done with          a)    Potassium iodide    b)    Potassium iodate         c)    Both a & b    d)    None     2.    Vinegar is a          a)    Class-I preservative    b)    Class-II preservative         c)    Natural preservative    d)    a & c     3.    As per FSSAI regulations, the permitted level of Sulphur dioxide in RTS beverages is not more than ______ ppm         a)    100    b)    70         c)    150    d)    80     4.    Sodium nitrite is a         a)    Preservative    b)    Buffering agent         c)    Curing agent    d)    Flavour enhancer

    1.    Life blood of food companies are         a)    Existing products    b)    New Products         c)     New packaging material    d)     Food technologists     2.    New Products are developed to meet         a)    Health & Nutritional requirements         b)    Environmental & Social requirements         c)     Convenience & handling         d)     All     3.    What are the characteristics of a line extension in a variant of an established line of food products          a)    Little research             b)    Minimum manufacturing changes         c)     No change in logistics and supply chain         d)     All     4.    The following one is not a characteristic of new product development through line extension         a)    New purchasing skills         b)    No change in logistics and supply chain         c)     No change in storage of RM &PM         d)     Minimum R&D

    1.    Laminar flow hood works on the principle of          a)    High-efficiency particulate air filter         b)    High-energy particulate air filter         c)     High-efficiency pressure air filter         d)     None     2.    Most of the organisms are killed         a)    121°C for 5 min.    b)    15lb/in2         c)     a & b    d)     None     3.    Autoclaving is not recommended for         a)    Oils    b)    Powders         c)     Sensitive fluids    d)     All

    1.    What is the percentage of water in an adult’s body weight         a)    50%    b)    60%         c)    90%    d)    70%     2.    __________ is a direct reactant in hydrolytic processes of many foods         a)    Water    b)    Moisture content         c)    Both a&b    d)    None     3.    The bond angle of the isolated water molecule (vapor state) is         a)    109°    b)    104.5°         c)    109°28'    d)     103.6°