Certificate In Food Processing

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Certificate In Food Processing

Online Examination Detail:
Duration- 60 minutes.
Number of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking.

Candidate Details

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1. Which of the following is a performance parameter for the food industry?

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2. Which among these is a factor for processed food in India?

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3. Since excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback?

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4. Statement 1: Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms.
Statement 2: Advanced Oxidation Processes are non-environmental friendly.

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5. Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry.
Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend..0

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6. Which of the following are NOT key constraints of the food processing industry?

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7. ____________ is an example of an American breed of poultry

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8. Green Revolution was led by __________

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9. Creation of Superior F1 hybrids is known as __________

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10. Light pulses and low does gamma irradiation are effective techniques for inactivation of bacteria and fungi in the food processing industry.

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11. Food processing in India is concentrated in which sector, maximum?

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12. _________ was given to cows for increasing the milk yield before being banned in 1979

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13. Cast nets are designed to catch _______

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14. Which of the following is a disadvantage of food processing?

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15. ___________ is the result of an artificial hybridization between radish and cabbage

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16. Which of the following is an advantage of food processing?

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17. Gobar gas plants use __________ bacteria

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18. Hypophysation is a technique primarily used in _________

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19. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______

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20. Certain traditional thermal processing techniques affect the nutritional properties of food.

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21. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?

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22. __________ is an instrument that helps to achieve specific temperature and pressure for scientific/medical and industrial applications.

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23. Which of the following are classified as a benthopelagic fish?

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24. There has been a shift from carbohydrate staple to animal sources and sugar in developed countries.

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25. Bioenergy is obtained from __________

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26. The process of protoplast isolation was first carried out by __________

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27. Feedstock for biodiesel can primarily be obtained from

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28. Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide.
Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in the food processing industry.

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29. Crossing between different breeds is called ________

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30. ____________ is a breed of cattle.

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