Preface Food Technology is the science and application of scientific, as well as socioeconomic knowledge and legal rules for production. Food technology uses and exploits knowledge of Food Science and Food Engineering to produce varied foods. Study of Food Technology gives in-depth knowledge of science and technology, and develops skills for selection, storage, preservation, processing, packaging, distribution of safe, nutritious, wholesome, desirable as well as affordable, convenient foods. Another significant aspect of food technology is to promote sustainability to avoid waste and save and utilize all the food produced and ensure safe and sustainable processing practices. The demand for processed, packed and convenient food with prolonged shelf life requires well-trained human resource in the food industry. As this field requires the application of science and technology to the processing, utilization, preservation, packaging and distribution of food and food products, it encompasses a diverse range of specializations. This book covers only two sections of syllabus of GATE-Food Technology i.e. Food Chemistry and Nutrition.

Food science deals with the physical, chemical, and biological properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience. Food science is a branch of biological science and an interdisciplinary subject involving primarily microbiology, chemistry, biology, and engineering. Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during handling, processing, and storage. Food chemistry is intimately related to chemistry, biochemistry, physiological chemistry, botany, zoology, and molecular biology. Nonenzymic browning involves reaction of carbonyl compounds, which can arise from existing reducing sugars or from diverse reactions, such as oxidation of ascorbic acid, hydrolysis of starch, or oxidation of lipids. Some chemical and biochemical reactions that can lead to alteration of food quality or safety

Carbohydrates are primarily composed of the elements Carbon, hydrogen and oxygen Hydrogen, oxygen and carbon Oxygen, carbon and hydrogen None of these Carbohydrates have an empirical formula (CH2O)n (CH2O)n+1 (CH2O)n-1 (CH2O)n/2

The protein is derived from Greek word “Proteins” which means Principal Prime Holding the first place All of the above The name protein to the group of organic compounds that are utmost important to life is suggested by Mulder Berzelius Kulim Sanger

Lecithin is an example of Carbohydrates Hormones Vitamins Phospholipids Which of the following acts as storehouse of energy in body? Hormone Vitamins Fats All of these

Flavor is a sensory phenomenon depending upon Taste, texture or mouthfeel Odour or aroma, appearance Temperature - sensation of heat or cold All of these Flavours are minor constituents of foods, usually Nutritive Non - nutritive Energetic None of them

The first impression of a food is usually visual and major part of our willingness to accept a food depends upon its Size Shape Colour Texture Colour can serve as a useful criterion of Quality Nutrition Texture Acceptability

The disease Beri - beri is caused due to deficiency of vitamin D C B A Which of the following vitamin is found in Fish liver oil? Vitamin D Vitamin C Vitamin K and C Vitamin A

The non-protein component in enzymes which is necessary for its biological activity is called Nucleic acid Lipids Phosphoric acid Coenzyme The coenzymes are derived from Hormones Vitamins Lipids Carbohydrates

Set 1 Match the followings: (a & i), (b & ii), (c & iii), (d & vi) (a & ii), (b & i), (c & iv), (d & iii) (a & iii), (b & i), (c & iv), (d & ii) (a & iv), (b & ii), (c & i), (d & iii)