1. Which of the following types of radiation are used for food preservation
Comment 2. Sugar free product should contain
Comment 3. Extraction of aromatic compound into fat is called
Comment 4. Which of the following types of radiation are used for food preservation
Comment 5. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
Comment 6. Preservation of food means
Comment 7. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
Comment 8. Objectives of IFSA?
Comment 9. Saffron is obtained from
Comment 10. Which of the following statement with respect to food preservation is true?
Comment 11. The thin surface layer of proteinaceous material act as protective layer in egg is
Comment 12. Cereals are a major source of carbohydrates.
Comment 13. Sodium free product should contain less ________________mg of sodium per serving
Comment 14. What is the scope of ISO/IEC 17025:2017?
Comment 15. Syneresis is a defect seen in
Comment 16. Cereals are a major source of carbohydrates.
Comment 17. Which of the following organisms is used in alcoholic fermentation?
Comment 18. What effect do salting have on food such as meat
Comment 19. ____________ of MFPO deals with application for license or renewal of license under MFPO
Comment 20. Which section of the Food Safety and Standards Act 2006 deals Packaging and labelling of foods.
Comment 21. The prevention of food adulteration act established on
Comment 22. How many auditable clauses are there in ISO 22000:2018 Standard?
Comment 23. The thin surface layer of proteinaceous material act as protective layer in egg is
Comment 24. Which among these is not a GFSI Approved scheme?
25. ____________ of MFPO deals with minimum sanitary requirements to be compiled with by a license
Comment 26. The GOI under ministry of health and family welfare has established a body known as _______________ to perform the functions assigned under FSSA
Comment 27. Which food preservation technique works by providing an acidic environment
Comment 28. Which section of the Food Safety and Standards Act 2006 deals Use of food additive or processing aid.
Comment 29. Indians need to be more conscious and mindful of our diets because?
Comment 30. Which section of the Food Safety and Standards Act 2006 deals Packaging and labelling of foods.
Comment 31. The prevention of food adulteration act established on
Comment 32. Which of the following are not examples of food preservation techniques
Comment 33. How many auditable clauses are there in ISO 22000:2018 Standard?
Comment 34. Meat Food Products Order 1973 was promoted under the act:
Comment 35. Meat Food Products Order 1973 was promoted under the act:
Comment 36. Extraction of aromatic compound into fat is called
Comment 37. Which food preservation technique works by providing an acidic environment
Comment 38. Which of the following is a factor that affects the storage stability of food?
Comment 39. What is the primary focus of food microbiology?
Comment 40. The GOI under ministry of health and family welfare has established a body known as _______________ to perform the functions assigned under FSSA
Comment 41. How does dehydration work to preserve food
Comment 42. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______
Comment 43. ____________ of MFPO deals with application for license or renewal of license under MFPO
Comment 44. The aim of Swastha Bharat Yatra is?
Comment 45. The GOI released the National Standards for Organic Products (NSOP) in the year ____________
Comment 46. The GOI released the National Standards for Organic Products (NSOP) in the year ____________
Comment 47. Objectives of IFSA?
Comment 48. Which section of the Food Safety and Standards Act 2006 deals Packaging and labelling of foods.
Comment 49. Choose the true statement.
Comment 50. Which of the following is a factor that affects the storage stability of food?
Comment 51. Syneresis is a defect seen in
Comment 52. Which version of ISO/IEC 17025 introduced a risk-based thinking approach?
Comment 53. Choose the true statement.
Comment 54. Which among these is not a GFSI Approved scheme?
Comment 55. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
Comment 56. Choose the true statement.
Comment 57. Reduced sugar product should contain at least _______ % less sugar per serving than reference food
Comment 58. How does freezing work to preserve food
Comment 59. The fat content of the standardised milk should not less than ____________ percent and SNF __________%
Comment 60. The fat content of the standardised milk should not less than ____________ percent and SNF __________%
Comment 61. Who is known as ‘The Father of Microbiology’?
Comment 62. Which of the following organisms is used in alcoholic fermentation?
Comment 63. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______
Comment 64. AGMARK comes in
Comment 65. ISO TS-22002-1 is a standalone standard and can be audited independently.
Comment 66. The thin surface layer of proteinaceous material act as protective layer in egg is
Comment 67. Sodium free product should contain less ________________mg of sodium per serving
Comment 68. Saffron is obtained from
Comment 69. Aluminium foil acts
Comment 70. ISO TS-22002-1 is a standalone standard and can be audited independently.
Comment 71. Sugar free product should contain
Comment 72. Trichoderma harzianum is useful for
Comment 73. The GOI under ministry of health and family welfare has established a body known as _______________ to perform the functions assigned under FSSA
Comment 74. Extraction of aromatic compound into fat is called
Comment 75. Low sodium product should contain less than _______ mg or less sodium per serving
Comment 76. Low sodium product should contain less than _______ mg or less sodium per serving
Comment 77. How many auditable clauses are there in ISO 22000:2018 Standard?
Comment 78. Syneresis is a defect seen in
Comment 79. The aim of Swastha Bharat Yatra is?
Comment 80. What is the purpose of Eat Right Awards?
Comment 81. The prevention of food adulteration act established on
Comment 82. The fat content of the tonned milk should not less than ________________ percent and SNF _________ %
Comment 83. Which section of the Food Safety and Standards Act 2006 deals Use of food additive or processing aid.
Comment 84. Aluminium foil acts
Comment 85. How does freezing work to preserve food
Comment 86. Which among these is not a GFSI Approved scheme?
Comment 87. What is the purpose of Eat Right Awards?
Comment 88. Preservation of food means
Comment 89. Trichoderma harzianum is useful for
Comment 90. How does dehydration work to preserve food
Comment 91. What is the primary focus of food microbiology?
Comment 92. Eat Right India movement is built on two broad pillars?
Comment 93. Who is known as ‘The Father of Microbiology’?
Comment 94. Sugar free product should contain
Comment 95. Which version of ISO/IEC 17025 introduced a risk-based thinking approach?
Comment 96. AGMARK comes in
Comment 97. Which section of the Food Safety and Standards Act 2006 deals Restrictions of advertisement and prohibition as to unfair trade practices
Comment 98. Reduced sugar product should contain at least _______ % less sugar per serving than reference food
Comment 99. Find the incorrectly matched pair
Comment 100. Name the nation wide campaign of FSSAI to reduce the intake of HFSS foods?
Comment 101. ____________ of MFPO deals with minimum sanitary requirements to be compiled with by a license
Comment 102. What effect do salting have on food such as meat
Comment 103. Which of the following statement with respect to food preservation is true?
Comment 104. Which of the following organisms is used in alcoholic fermentation?
Comment 105. Which of the following are not examples of food preservation techniques
Comment 106. Which section of the Food Safety and Standards Act 2006 deals Contaminants, naturally occurring toxic substances, heavy metals, etc.
Comment 107. Which section of the Food Safety and Standards Act 2006 deals Restrictions of advertisement and prohibition as to unfair trade practices
Comment 108. Find the incorrectly matched pair
Comment 109. The fat content of the tonned milk should not less than ________________ percent and SNF _________ %
Comment 110. Aluminium foil acts
Comment 111. What effect do salting have on food such as meat
Comment 112. Which section of the Food Safety and Standards Act 2006 deals Genetically modified foods, organic foods, functional foods, proprietary foods, etc.
Comment 113. Which of the following statement with respect to food preservation is true?
Comment 114. Which of the following is a factor that affects the storage stability of food?
Comment 115. Which section of the Food Safety and Standards Act 2006 deals Contaminants, naturally occurring toxic substances, heavy metals, etc.
Comment 116. Name the nation wide campaign of FSSAI to reduce the intake of HFSS foods?
Comment 117. What is the scope of ISO/IEC 17025:2017?
Comment 118. Indians need to be more conscious and mindful of our diets because?
Comment 119. Eat Right India movement is built on two broad pillars?
Comment 120. Saffron is obtained from
Comment