सभी विषय खंड अ: सामान्य कृषि Introductory Food Technology Technology of Foods of Plant Origin Technology of Foods of Animal Origin Food Quality Management Food Engineering / Packaging and Labeling Food Microbiology & Biotechnology Flavour Chemistry Technology Consumer Sciences / Food Product Development / Health Foods
Q.6
Food Processing Technology- ICAR JRF/SRF 2024
MCQ (Single Correct) +4 −1

Which of the following insects often cause inhalational allergies in human following large emergence of adult insects

Q.7
Food Processing Technology- ICAR JRF/SRF 2024
Statement Based +4 −1

Given below are two statements

Statement (|); Climate is a weather condition related to smaller areas at a given place and at a given time.
Statement (II) : Weather is a condition of atmosphere at a given place and at a given time

In light of the above statements, choose the most appropriate answer from the options given below.

Q.8
Food Processing Technology- ICAR JRF/SRF 2024
MCQ (Single Correct) +4 −1
The local name of cyclone in Philippines is
Q.9
Food Processing Technology- ICAR JRF/SRF 2024
MCQ (Single Correct) +4 −1

Which one of the following are secondary tillage implements?

(A) .Subsoiler
(B) .Cultivator
(C) .Disc harrow
(D) . Wetland plough

Choose the correct answer from the options given below:

Q.10
Food Processing Technology- ICAR JRF/SRF 2024
MCQ (Single Correct) +4 −1
is the most suitable, drought resistant and persistant grass?

Food Processing Technology विषय एवं अध्याय

विषय एवं पाठ्यक्रम के अनुसार सभी अध्याय देखें

खंड अ: सामान्य कृषि

6 टॉपिक्स
शस्य विज्ञान, जुताई एवं फसल उत्पादन सक्रिय कृषि कीट विज्ञान, सूत्रकृमि विज्ञान एवं फसल सुरक्षा मृदा विज्ञान, पादप पोषण एवं सुधार कोशिका विज्ञान, पादप कार्यिकी एवं जैव रसायन कृषि मौसम विज्ञान एवं जलवायु विज्ञान फसल आनुवंशिकी, पादप प्रजनन एवं आईपीआर

Introductory Food Technology

3 टॉपिक्स
Non-Thermal Food Processing: High Pressure Processing (HPP), Pulsed Electric Fields & Ultrasound History of Food Processing: Nicolas Appert Canning, Pasteurization & Milestones Principles of Food Preservation: High Temperature, Low Temperature, Dehydration & Additives

Technology of Foods of Plant Origin

5 टॉपिक्स
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 टॉपिक्स
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 टॉपिक्स
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

Food Engineering / Packaging and Labeling

5 टॉपिक्स
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 टॉपिक्स
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 टॉपिक्स
Chemistry of Flavor Compounds: Volatiles, Carbonyls, Esters, Terpenes, Pyrazines & Sulfur Compounds Maillard Browning & Caramelization Flavor Pathways: Amadori Rearrangements & Strecker Degradation Analytical Flavor Evaluation: Headspace Analysis, Solid-Phase Microextraction (SPME) & GC-MS

Consumer Sciences / Food Product Development / Health Foods

3 टॉपिक्स
Functional Foods, Nutraceuticals, Probiotics, Prebiotics & Synbiotics Food Fortification: FSSAI Fortification Regulations (+F Logo), Vitamin A, D, Iron & Iodine Organic Foods: National Programme for Organic Production (NPOP), Jaivik Bharat & Regulations
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