2024
29-06-2024
Food Processing Technology
120 Questions AvailableSubject and chapter-wise topic mastery for Food Processing Technology. Solve questions grouped by syllabus units across all years or filter by specific year.
Section A: General Agriculture
Agronomy, Tillage & Field Crop Production
All PYQs
6 questions
5.00% weightage
Agricultural Entomology, Nematology & Crop Protection
All PYQs
4 questions
3.33% weightage
Soil Science, Plant Nutrition & Reclamation
All PYQs
3 questions
2.50% weightage
Cell Biology, Plant Physiology & Biochemistry
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3 questions
2.50% weightage
Agricultural Meteorology & Climate Science
All PYQs
2 questions
1.67% weightage
Crop Genetics, Plant Breeding & IPR
All PYQs
2 questions
1.67% weightage
Introductory Food Technology
Non-Thermal Food Processing: High Pressure Processing (HPP), Pulsed Electric Fields & Ultrasound
All PYQs
4 questions
3.33% weightage
History of Food Processing: Nicolas Appert Canning, Pasteurization & Milestones
All PYQs
1 questions
0.83% weightage
Principles of Food Preservation: High Temperature, Low Temperature, Dehydration & Additives
All PYQs
1 questions
0.83% weightage
Technology of Foods of Plant Origin
Cereal & Pulse Processing: Milling Operations (Roller, Hammer, Attrition), Parboiling & Extrusion
All PYQs
6 questions
5.00% weightage
Processing of Purees, Pastes, Jams, Jellies & Syrups: Pectin Gelation & Evaporation Systems
All PYQs
3 questions
2.50% weightage
Fruits & Vegetables Post-Harvest Technology: Respiration, Climacteric & Controlled/Modified Atmosphere
All PYQs
2 questions
1.67% weightage
Spices & Plantation Crops: Oleoresins, Essential Oils, Piperine & Supercritical Fluid Extraction
All PYQs
1 questions
0.83% weightage
Fermented Plant Foods & Beverages: Brewing, Wine, Pickling & Vinegar Production
All PYQs
1 questions
0.83% weightage
Technology of Foods of Animal Origin
Dairy Processing: Pasteurization, Homogenization, Milk Separation & Creaming
All PYQs
18 questions
15.00% weightage
Meat Preservation & Products: Curing (Nitrites), Smoking, Sausage Emulsions & Canned Meats
All PYQs
3 questions
2.50% weightage
Indigenous & Value-Added Animal Products: Desiccated Sweets (Peda), By-Product Utilization & Rendering
All PYQs
3 questions
2.50% weightage
Muscle Structure & Conversion of Muscle to Meat: Exsanguination, Rigor Mortis & Proteolysis
All PYQs
2 questions
1.67% weightage
Poultry & Egg Processing: Egg Quality, Ovalbumin/Conalbumin Gelation & Poultry Carcass Dressing
All PYQs
2 questions
1.67% weightage
Fish & Seafood Technology: Post-Mortem Spoilage, Surimi Production & Freezing
All PYQs
1 questions
0.83% weightage
Food Quality Management
Sensory Evaluation of Foods: Difference Testing, Descriptive Analysis & Hedonic Rating
All PYQs
3 questions
2.50% weightage
Global Food Safety Standards: ISO 22000, FSSC 22000, Codex Alimentarius & WTO Regulations
All PYQs
2 questions
1.67% weightage
Food Additives, Preservatives (Sulfites, Benzoates, Sorbates) & FSSAI Permitted Limits
All PYQs
2 questions
1.67% weightage
Quality Control Systems: TQM, Good Manufacturing Practices (GMP) & Good Hygiene Practices (GHP)
All PYQs
1 questions
0.83% weightage
Seven Principles of HACCP: Hazard Analysis, CCP Identification, Critical Limits & Verification
All PYQs
1 questions
0.83% weightage
Food Engineering / Packaging and Labeling
Thermal Processing Engineering: Thermal Death Time (TDT), D-Value, z-Value & F0 Value
All PYQs
6 questions
5.00% weightage
Food Packaging Materials: Polypropylene, PET, Metal Cans, Glass & Flexible Laminates
All PYQs
5 questions
4.17% weightage
Evaporation & Drying Systems: Open Kettle, Falling Film, Spray Drying & Lyophilization
All PYQs
3 questions
2.50% weightage
Refrigeration, Freezing Kinetics, Ice Crystallization & Cold Chain Logistics
All PYQs
3 questions
2.50% weightage
Packaging Process Sequence & FSSAI Food Safety and Standards (Packaging and Labelling) Regulations
All PYQs
1 questions
0.83% weightage
Food Microbiology & Biotechnology
Industrial Enzymes & Microbial Food Biotechnology: Transglutaminase, Pectinases & Bio-Flavors
All PYQs
5 questions
4.17% weightage
Indicator Organisms of Food Sanitation: E. coli, Coliforms, Enterobacteriaceae & S. aureus
All PYQs
4 questions
3.33% weightage
Food-Borne Microorganisms: Bacteria, Yeasts, Molds & Bacterial Growth Kinetics
All PYQs
3 questions
2.50% weightage
Food Biopreservation: Bacteriocins, Nisin, Starter Culture Antagonism & Lactic Fermentation
All PYQs
2 questions
1.67% weightage
Food Toxins & Chemical Contaminants: Aflatoxins, Grayanotoxins (Mad Honey), Scombroid & Marine Toxins
All PYQs
2 questions
1.67% weightage
Food-Borne Pathogens & Zoonoses: Salmonella, Listeria monocytogenes, C. botulinum & B. cereus
All PYQs
1 questions
0.83% weightage
Flavour Chemistry Technology
Chemistry of Flavor Compounds: Volatiles, Carbonyls, Esters, Terpenes, Pyrazines & Sulfur Compounds
All PYQs
3 questions
2.50% weightage
Maillard Browning & Caramelization Flavor Pathways: Amadori Rearrangements & Strecker Degradation
All PYQs
1 questions
0.83% weightage
Analytical Flavor Evaluation: Headspace Analysis, Solid-Phase Microextraction (SPME) & GC-MS
All PYQs
1 questions
0.83% weightage
Consumer Sciences / Food Product Development / Health Foods
Functional Foods, Nutraceuticals, Probiotics, Prebiotics & Synbiotics
All PYQs
1 questions
0.83% weightage
Food Fortification: FSSAI Fortification Regulations (+F Logo), Vitamin A, D, Iron & Iodine
All PYQs
1 questions
0.83% weightage
Organic Foods: National Programme for Organic Production (NPOP), Jaivik Bharat & Regulations
All PYQs
1 questions
0.83% weightage
Official PYQ Papers
Previous Year Papers of Food Processing Technology
Practice official shift-wise question papers with answer keys and detailed explanations on the actual exam pattern.
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Total Available
Previous Papers