Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Who showed that Saccharomyces cerevisiae causes fermentation forming products such as beer and buttermilk?
• A bioreactor is:
• Humulin is:
• Enzyme immobilization is:
• Vinegar is obtained from molasses with the help of:
• Which of the following statements is incorrect regarding Gram-negative bacteria?
• Common food poisoning microbes are:
• Clostridium perfringens poisoning is associated with:
• Salmonellosis involves:
• The lipid with the lowest energy value for human nutrition is:
• One serving of Cheddar cheese (28g) provides __% of the RDA of calcium:
• Which of the following is a Class II product?
• Class IV milk includes milk used to...
• A food must contain less than ___ grams of fat per serving to be considered a low-fat food:
• ______ is a protein in milk that contains all the essential amino acids:
• ______ is a defect in milk that is described as tasting papery:
• ______ is the general name for a class of bacteria that causes mastitis in dairy cattle:
• Most UHT pasteurized milk has a shelf life of ___ days:
• During malting, barley and other grains are broken down by:
• Milk fermentation to produce cheese is done initially by inoculating with:
• Nitrates maintain the red color of preserved meats and:
• Salting, as a preservative:
• In batch fermentation:
• The technique first described to determine the incipient spoilage in meat was:
• Which of the following is responsible for a musty or earthy flavor?
• Molds causing spoilage of eggs include species of:
• Vacuum-packaged meats are spoiled by:
• Rheology is the science of
• The cereals, potato and pasta group isa good source of
• Curcumin content in turmeric is determined by using
• Which is not involved in dehydration system?
• Which of the following has highest calorific value?
• In the SI unit, the unit of density is
• The water activity is measured on a scale of range
• Viscosity is a property of
• For zero order reaction, the rate with time is
• Food products manufactured using extrusion usually have
• Which is not correct about pasteurization?
• A simple method to calculate relative masses for mixtures is the
• Which is not a proactive preventive approach to food safety?