Practice Agri economics Questions and Answers

• Which of the following methods refers to deactivation of microbes in food using electricity?
• The principal microorganism for yogurt is ______________________
• Which of the following organisms have a high resisting effect at high temperatures?
• Which of the following spore forming bacteria may lead to overcooked and degraded canned food?
• Microorganism comes under the category of thermophiles is/are
• Aflatoxins is produced by
• Which of the following helps to retain color of meat
• Which is true for CAP.
• Fat content in toned milk
• Which is/arecommon spoilage seen in canned food 
• The main objective of blanching is/are:
• The efficiency of blanching is checked by enzyme:
• Heat treatment is conducted to inactivate the pathogenic organism:
• Which is a preservation method in which food sealed in container is subjected to elevated temperature for definite period of time
• Total soluble solids are measured by:
• The brine concentration is determined by an instrument:
• Moisture content in IMF
• FSSAI has constituted scientific bodies, namely the Scientific Committee and ……………. subject specific Scientific Panels (SP). ...
• The international food standards are set to protect the health of consumer and ensure fair practices by
• Currently Food Authority has commissioned 21 scientific panels that comprises of ………. vertical and ………. horizontal panels. ...
• The food safety and standards act received the assent of the President of India in the year ………..
• Prevention of food adulteration act was passed in which of the following year?
• A food contains 5 grams of carbohydrate, 10 grams of fat and 5 grams of protein. How many Calories (kcal) does this food provide?
• Which of the following are essential amino acids for infants?
• Which nutrient is essential to build, repair and maintain body tissue?
• Other name of 'Operation Flood' is
• Who was the Father of White revolution or was known as the Milkman of India?
• Where is CFTRI situated?
• The first milk produced after parturition is called?
• Enzyme used for tenderization of meat and meat products is/are
• ISO series 22000 related to
• Package provides?
• The sealing in aseptic packaging is known as __________
• Which of the following steps is not included in aseptic packaging?
• Sterilization using irradiation is done by …….
• Carbon dioxide is used due to which of its property in food packages?
• Which of the following is a Time-Temperature Indicator (TTI)?
• Which of the following is not an internal indicator?
• The time required to kill microorganisms at a given lethal temperature is called
• The time required to kill 90% of the microorganisms in a sample at a specific temperature is the