Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Sequestrants are:
• An example of a biological hazard is:
• Which method dehydrates microbial cells via plasmolysis?
• HACCP defines CCP as:
• Yeasts grow most in frozen fruits during:
• Watery soft rot is mostly found in:
• Predominant spoilage in shell eggs is caused by:
• FSSAI's minimum TSS requirement for fruit squash is:
• FSSAI's head office is located in:
• One gram of fat provides how many kcal?
• FIFO stands for:
• The chemical released during allergic reactions is:
• The enzyme causing browning in mushrooms is:
• The acid present in lemons is:
• Low-level irradiation of fresh fruits is used to:
• Phenylalanine is a/an:
• Which enzyme is activated by stomach HCl?
• All tissues except CNS/brain can use fat for:
• Lipids with a benzene ring structure are called:
• The protein allowance for pregnant women is:
• Removal of amino groups from amino acids is called:
• The most common global food allergen is:
• A rich dietary source of cholesterol is:
• Food additives are used in food processing for
• The name of the useful bacteria to produce Beer is
• Niacin is
• Sodium chloride is
• The thermal conductivity of food is influenced by
• Which of the following statements is false about fermented bamboo shoot? 
• Three roles of a manager are
• National Institute of Food Technology Entrepreneurship and Management (NIFTEM) is the brainchild of 
• Which of the following does not characterize business activity? 
• Food biotechnology means 
• Which is biotechnological milestone?
• Find the false one: 
• Which type of food industry would not be suitable for Meghalaya?
• For economic evaluation of Food Plant Operation Management, which of the following is most important?
• Food processing in India is concentrated in which sectos?
• What will be the concentration of nitric acid in mole per litre in a sample which has density 1.41 gm L⁻¹ and the mass percent of nitric acid if being 6...
• Natural vinegar is produced from alcohol by: