Q.16
Dark period is critical in which type of plant?
Q.17
Which of the following is NOT a significant contributor to greenhouse gas emissions from livestock farming?
Q.18
Fe deficiency is mostly seen in crops growing on
Q.19
EDV (Essentially Derived Varieties) are those which are derived from
Q.20
What is the role of "companion planting" in agriculture?
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
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