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Functional Knowledge
FSSAI-Role, Functions, Initiatives

Practice FSSAI-Role, Functions, Initiatives Questions and Answers

Question Listing

Which is recognition of symptom of Oil & Fat oxidation
Pressure canning is also known as
Whole egg is pasteurized in order to eliminate which of the following sp.
Most foods store best at refrigeration temperature. When the relative humidity of air between
Which of the following is not a result of uncontrolled freezing
Partial removal of water is known as
Arrange the following according to their rate of initial growth
Fuzzy or cottony appearance usually represent growth of
The microbes, which can grow at high concentration of sugar, called
Bacterial cells show their greatest resistance to heat during
TDT represents…….of microbes
Butter or ghee is adulterated with the addition of……..
Presence of ……..microorganism indicates improper processing of canned foods.
.........enamel is used for acidic foods
Packaging is used for distribution of unit packs and intermediate packs is known as……
Vitamin ................and .......................are water-soluble.
Aseptic processing was invented by…..in the year……
An IMF is characterized by a moisture content of approximately….. and a water activity (aw) between …… ...
Ultra-high-temperature processing involves heating for…… at …..
Milk is an example of………..emulsion & Butter is……….emulsion.
Match the commodity group-1 with bioactive constituents group-2 ...
Match the spoilage symptom in Group-1 with the causative microorganism in group-2 ...
Browning of cut fruit and vegetables is due to…..oxidation of phenolic substances
EDTA is the example of ……
Bixin is a ……pigment derived from the seed coat of Bixa orelana.
Fats are solid at room temp. due to the presence of ……Fatty acids
Match the Unit operations in Group-1 with the process in Group-2 ...
Match the Commodity in Group-1 with present Anti-nutritional factor in Group-2 ...
Match the Enzymes in Group-1 with their specific Industrial application Group-2 ...
Which of the following is true with regard to growth of microorganisms:
Which of the following is a thermal property in foods?
Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food. Statement 2: High taxation is a constraint for the food pr...
The basic operational and environmental conditions applied to produce safe foods are called:
Sustainable manufacturing is required for_________.
Which of the following process results in formation of alcohol from sugar?
Which of the following is untrue?
Which of the following is false ?
_____________is a method of drying in which the moisture in the food is frozen.
At ________PH, sodium benzoate is most effective to inhibit bacterial growth
Dry storage is done at temperature of above __________and humidity below________.

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Food Microbiology & Food Hygiene Questions
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