Q.1
How many principles are there to develop HACCP system ?
General Agriculture
6 TopicsIntroductory Food Technology
3 TopicsTechnology of Foods of Plant Origin
5 Topics
Cereal & Pulse Processing: Milling Operations (Roller, Hammer, Attrition), Parboiling & Extrusion
Processing of Purees, Pastes, Jams, Jellies & Syrups: Pectin Gelation & Evaporation Systems
Fruits & Vegetables Post-Harvest Technology: Respiration, Climacteric & Controlled/Modified Atmosphere
Spices & Plantation Crops: Oleoresins, Essential Oils, Piperine & Supercritical Fluid Extraction
Fermented Plant Foods & Beverages: Brewing, Wine, Pickling & Vinegar Production
Technology of Foods of Animal Origin
6 Topics
Dairy Processing: Pasteurization, Homogenization, Milk Separation & Creaming
Meat Preservation & Products: Curing (Nitrites), Smoking, Sausage Emulsions & Canned Meats
Indigenous & Value-Added Animal Products: Desiccated Sweets (Peda), By-Product Utilization & Rendering
Muscle Structure & Conversion of Muscle to Meat: Exsanguination, Rigor Mortis & Proteolysis
Poultry & Egg Processing: Egg Quality, Ovalbumin/Conalbumin Gelation & Poultry Carcass Dressing
Fish & Seafood Technology: Post-Mortem Spoilage, Surimi Production & Freezing
Food Quality Management
5 Topics
Sensory Evaluation of Foods: Difference Testing, Descriptive Analysis & Hedonic Rating
Global Food Safety Standards: ISO 22000, FSSC 22000, Codex Alimentarius & WTO Regulations
Food Additives, Preservatives (Sulfites, Benzoates, Sorbates) & FSSAI Permitted Limits
Quality Control Systems: TQM, Good Manufacturing Practices (GMP) & Good Hygiene Practices (GHP)
Seven Principles of HACCP: Hazard Analysis, CCP Identification, Critical Limits & Verification
Active
Food Engineering / Packaging and Labeling
5 Topics
Thermal Processing Engineering: Thermal Death Time (TDT), D-Value, z-Value & F0 Value
Food Packaging Materials: Polypropylene, PET, Metal Cans, Glass & Flexible Laminates
Evaporation & Drying Systems: Open Kettle, Falling Film, Spray Drying & Lyophilization
Refrigeration, Freezing Kinetics, Ice Crystallization & Cold Chain Logistics
Packaging Process Sequence & FSSAI Food Safety and Standards (Packaging and Labelling) Regulations
Food Microbiology & Biotechnology
6 Topics
Industrial Enzymes & Microbial Food Biotechnology: Transglutaminase, Pectinases & Bio-Flavors
Indicator Organisms of Food Sanitation: E. coli, Coliforms, Enterobacteriaceae & S. aureus
Food-Borne Microorganisms: Bacteria, Yeasts, Molds & Bacterial Growth Kinetics
Food Biopreservation: Bacteriocins, Nisin, Starter Culture Antagonism & Lactic Fermentation
Food Toxins & Chemical Contaminants: Aflatoxins, Grayanotoxins (Mad Honey), Scombroid & Marine Toxins
Food-Borne Pathogens & Zoonoses: Salmonella, Listeria monocytogenes, C. botulinum & B. cereus
Flavour Chemistry Technology
3 TopicsConsumer Sciences / Food Product Development / Health Foods
3 Topics
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.
1
Total Available
Previous Papers
2024
29-06-2024