M.Sc. (Hons) Agriculture in Food Technology or Food Sciences and Technology or MS Food
Sciences and Technology B.Sc. (Hons) Agriculture Food Sciences & Technology Solved MCQS for Test Preparation
1.Moisture contents in meat is almost
65%
2.Large amounts of calcium supplements can cause
Constipation
3.The disease of lameness is also called as:
Beri Beri
4.Hydrophobicity of lipids is associated with:
Ionic compounds
5.Olive oil is rich in:
Oleic acid
6.Strongest bonding type in alpha helix structure is:
Hydrogen bond
7.Kosher is the food allowed for:
Jews
8.Crystallization can be avoided by emulsifier in:
Fats and oils
9.Water freezes at 32oF and boils at:
212 F
10.Severe vitamin D deficiency has serious consequences for bone health and increase the risk of which disease:
Osteoporosis
11.Which light is more destructive to food colors as compared to sunlight?
Ultraviolet
12.Licensing system was first introduced in:
1822
13.Naturally water present in milk is
84-88%
14.UHT stands for
Ultra high temperature
15.Density of milk fat is
Less than water
16.pH of fresh milk is
6.5 – 6.7
17.Gerber method is used for determination of
Fat
18.Thermalization of milk is done at 60-69o C for
20 seconds
19.Zymology is a science of
Fermentation
20.The industrial revolution started in
Britain
21.Marasmus is
Protein-energy deficiency
22.Goitre results from which deficiency
Iodine
23.Foodborne disease has been defined by
WHO
24.Dehydration of fresh vegetables is
Wilting
25.Viruses are composed of
RNA & DNA