50+ MCQ Feed Science & Nutrition Exam Paper Practice 2024, Bsc. Msc Exam Paper

 

Food processing and engineering is a multidisciplinary field that encompasses the application of various scientific and engineering principles to transform raw agricultural products into consumable food items. This process involves a combination of physical, chemical, and biological techniques to convert raw materials into safe, nutritious, and palatable products for human consumption. The overarching goal is to enhance the shelf life, safety, quality, and nutritional value of food while meeting consumer preferences and regulatory standards.

At its core, food processing involves a series of steps aimed at converting raw ingredients into finished food products suitable for distribution, storage, and consumption. These steps include cleaning, sorting, peeling, chopping, cooking, preservation, and packaging. Each stage of the process requires careful consideration of factors such as temperature, time, moisture, pH, and the selection of appropriate equipment to achieve the desired outcomes.

Yoga -PAPER                                                   Exam 2024

                      Feed Science & Nutrition Exam paper practice  50+ mcq

                                                  Exam- 2015, 2020, 2021, May 2022

Top 50+  Exam Paper 

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Multiple-choice questions (MCQs) related to food processing and engineering, along with their answers:

1. Question: What is the primary purpose of food processing?

a. Increase shelf life

b. Reduce nutritional content

c. Decrease texture quality

d. Minimize flavor

Answer: a. Increase shelf life

2. Question: What method of food preservation involves the removal of moisture to inhibit microbial growth?

a. Fermentation

b. Dehydration

c. Canning

d. Irradiation

Answer: b. Dehydration

3. Question: Which unit operation is commonly used in the production of fruit juices to separate solids from liquids?

a. Filtration

b. Distillation

c. Homogenization

d. Extrusion

Answer: a. Filtration

4. Question: What is the purpose of pasteurization in food processing?

a. Increase microbial growth

b. Enhance color

c. Reduce enzyme activity

d. Improve texture

Answer: c. Reduce enzyme activity

5. Question: Which heat transfer method involves the transfer of heat through direct contact of particles without movement of the medium?

a. Conduction

b. Convection

c. Radiation

d. Insulation

Answer: a. Conduction

6. Question: What is extrusion commonly used for in food processing?

a. Baking

b. Drying

c. Forming and shaping

d. Mixing

Answer: c. Forming and shaping

7. Question: What is the main purpose of adding preservatives to food products?

a. Enhance color

b. Improve texture

c. Extend shelf life

d. Increase nutritional content

Answer: c. Extend shelf life

8. Question: What does HACCP stand for in the context of food processing?

a. Hazardous Analysis and Critical Control Points

b. Healthy and Controlled Cooking Practices

c. High Altitude Cooking and Cooling Procedures

d. Hygienic Assessment of Culinary Control Points

Answer: a. Hazardous Analysis and Critical Control Points

9. Question: Which food processing method involves subjecting food to high temperatures for a very short time to kill harmful microorganisms?

a. Blanching

b. Sterilization

c. Flash freezing

d. High-temperature short-time (HTST) processing

Answer: d. High-temperature short-time (HTST) processing

Question: What is the primary purpose of food processing?

a. Reduce shelf life

b. Increase nutritional content

c. Minimize safety

d. Enhance microbial growth

Answer: b. Increase nutritional content

2. Question: Which heat transfer method involves the transfer of heat through direct contact of particles without movement of the medium?

a. Conduction

b. Convection

c. Radiation

d. Insulation

Answer: a. Conduction

3. Question: What is the main goal of pasteurization in food processing?

a. Enhance flavor

b. Reduce shelf life

c. Minimize nutritional content

d. Kill harmful microorganisms

Answer: d. Kill harmful microorganisms

4. Question: What term is used for the removal of moisture from food products to inhibit microbial growth?

a. Fermentation

b. Dehydration

c. Canning

d. Homogenization

Answer: b. Dehydration

5. Question: Which engineering discipline is heavily involved in designing efficient food processing systems?

a. Civil Engineering

b. Mechanical Engineering

c. Electrical Engineering

d. Chemical Engineering

Answer: d. Chemical Engineering

6. Question: What is the primary purpose of adding antioxidants to certain food products?

a. Increase microbial growth

b. Reduce oxidative rancidity

c. Enhance color

d. Improve texture

Answer: b. Reduce oxidative rancidity

7. Question: In food processing, what does the acronym HACCP stand for?

a. Hazardous Analysis and Critical Control Points

b. Healthy and Controlled Cooking Practices

c. High Altitude Cooking and Cooling Procedures

d. Hygienic Assessment of Culinary Control Points

Answer: a. Hazardous Analysis and Critical Control Points

8. Question: What is the purpose of aseptic processing in the food industry?

a. Increase microbial contamination

b. Reduce production efficiency

c. Minimize nutrient retention

d. Maintain food quality without refrigeration

Answer: d. Maintain food quality without refrigeration

9. Question: What is the main function of emulsification in food processing?

a. Preservation

b. Texture improvement

c. Flavor enhancement

d. Mixing immiscible substances

Answer: d. Mixing immiscible substances

10. Question: What is the purpose of blanching in food processing?

a. Increase shelf life

b. Improve flavor

c. Inactivate enzymes

d. Enhance color

Answer: c. Inactivate enzymes

12. Question: Which of the following is a physical method of food processing?

a. Irradiation

b. Fermentation

c. Drying

d. Pickling

Answer: c. Drying

13. Question: What is the primary role of stabilizers in processed foods?

a. Increase microbial growth

b. Prevent separation of ingredients

c. Reduce sweetness

d. Enhance color

Answer: b. Prevent separation of ingredients

14. Question: What does the term "extrusion" refer to in food processing?

a. Formation of solid particles

b. Rapid freezing

c. Shaping and forming using pressure and heat

d. Preservation using vacuum packaging

Answer: c. Shaping and forming using pressure and heat

15. Question: Which of the following is a critical consideration in food packaging to extend shelf life?

a. Exposing food to open air

b. Allowing moisture ingress

c. Using transparent packaging

d. Implementing aseptic packaging techniques

Answer: d. Implementing aseptic packaging techniques

Question: What is the primary purpose of adding sugar in certain food preservation methods such as jam making?

a. Enhance color

b. Increase microbial growth

c. Act as a preservative

d. Improve texture

Answer: c. Act as a preservative

17. Question: In the context of food engineering, what is the role of a heat exchanger?

a. Add heat to the food product

b. Remove heat from the food product

c. Both add and remove heat

d. Increase microbial contamination

Answer: c. Both add and remove heat

18. Question: Which of the following is a common unit operation in the production of dairy products such as yogurt?

a. Homogenization

b. Distillation

c. Blanching

d. Pulsed electric field processing

Answer: a. Homogenization

19. Question: What is the primary objective of a food engineer when designing food processing equipment?

a. Increase production costs

b. Minimize efficiency

c. Ensure safety and quality

d. Ignore regulatory standards

Answer: c. Ensure safety and quality

20. Question: Which food preservation method involves the use of low temperatures to inhibit microbial growth and enzymatic activity?

a. Canning

b. Freezing

c. Pickling

d. Smoking

Answer: b. Freezing

21. Question: What does the acronym GMP stand for in the context of food processing?

a. Good Manufacturing Practices

b. General Moisture Procedures

c. Greenhouse Management Protocols

d. Gas Mixing Principles

Answer: a. Good Manufacturing Practices

22. Question: What is the purpose of adding humectants to certain food products?

a. Increase microbial growth

b. Improve flavor

c. Enhance texture

d. Retain moisture

Answer: d. Retain moisture

23. Question: In the production of baked goods, what is the primary function of leavening agents such as baking powder?

a. Add flavor

b. Provide color

c. Cause expansion and rising of the dough

d. Act as a preservative

Answer: c. Cause expansion and rising of the dough

24. Question: What is the primary purpose of a food stabilizer in processed foods?

a. Increase microbial growth

b. Prevent separation of ingredients

c. Reduce sweetness

d. Enhance color

Answer: b. Prevent separation of ingredients

25. Question: Which processing method involves subjecting food to ionizing radiation to kill bacteria and parasites?

a. Fermentation

b. Irradiation

c. Pickling

d. Smoking

Answer: b. Irradiation

26. Question: What is the purpose of the Maillard reaction in food processing?

a. Increase microbial growth

b. Enhance color and flavor

c. Reduce shelf life

d. Minimize nutritional content

Answer: b. Enhance color and flavor

27. Question: Which type of food packaging helps to slow down the oxidation process and extend the shelf life of products like potato chips?

a. Vacuum packaging

b. Aseptic packaging

c. Modified atmosphere packaging

d. Transparent packaging

Answer: c. Modified atmosphere packaging

28. Question: What is the primary role of a food emulsifier in certain processed foods?

a. Increase microbial growth

b. Enhance color

c. Stabilize emulsions and improve texture

d. Reduce sweetness

Answer: c. Stabilize emulsions and improve texture

29. Question: In the context of food processing, what is the purpose of extrusion cooking?

a. Enhance color

b. Improve flavor

c. Increase shelf life

d. Form and shape food products

Answer: d. Form and shape food products

30. Question: Which of the following is a common food processing method used to reduce water activity and inhibit microbial growth?

a. Blanching

b. Freeze-drying

c. Homogenization

d. Canning

Answer: b. Freeze-drying

31. Question: What does the term "aseptic packaging" refer to in the context of food processing?

a. Packaging without labels

b. Packaging without preservatives

c. Packaging at low temperatures

d. Packaging without sealing

Answer: b. Packaging without preservatives

32. Question: Which food preservation method involves the use of high levels of salt to inhibit microbial growth?

a. Fermentation

b. Smoking

c. Pickling

d. Salting

Answer: d. Salting

33. Question: What is the primary purpose of adding leavening agents in the production of bread?

a. Enhance color

b. Provide flavor

c. Increase microbial growth

d. Cause dough expansion and rising

Answer: d. Cause dough expansion and rising

34. Question: What is the function of a rotary evaporator in food processing?

a. Increase microbial contamination

b. Remove water from substances

c. Introduce air into the product

d. Enhance color

Answer: b. Remove water from substances

35. Question: Which of the following is an example of a physical method of food processing?

a. Pasteurization

b. Fermentation

c. Filtration

d. Pickling

Answer: c. Filtration

36. Question: What is the primary purpose of using antimicrobial agents in certain food products?

a. Enhance color

b. Increase sweetness

c. Inhibit microbial growth

d. Improve texture

Answer: c. Inhibit microbial growth

37. Question: Which food processing method involves the use of high-frequency sound waves to break down cell walls and enhance extraction of liquids from plant materials?

a. Blanching

b. Ultrasound-assisted extraction

c. Freezing

d. Canning

Answer: b. Ultrasound-assisted extraction

38. Question: What is the primary purpose of using a vacuum in food packaging?

a. Increase microbial contamination

b. Extend shelf life

c. Enhance color

d. Improve flavor

Answer: b. Extend shelf life

39. Question: What role does pH adjustment play in certain food preservation methods such as pickling?

a. Enhance color

b. Increase sweetness

c. Inhibit microbial growth

d. Improve texture

Answer: c. Inhibit microbial growth

40. Question: In the context of food engineering, what is the primary purpose of using a retort?

a. Increase microbial contamination

b. Reduce production efficiency

c. Provide a controlled heating environment for canning

d. Enhance flavor

Answer: c. Provide a controlled heating environment for canning

41. Question: What does the term "aseptic processing" refer to in the food industry?

a. Sterilizing food products using heat

b. Packaging without preservatives

c. Pasteurizing liquid foods

d. Applying high pressure to extend shelf life

Answer: b. Packaging without preservatives

42. Question: What is the primary purpose of using antioxidants in certain food products?

a. Increase microbial growth

b. Reduce oxidative rancidity

c. Enhance color

d. Improve texture

Answer: b. Reduce oxidative rancidity

43. Question: Which of the following is a common food preservation method that involves the use of salt, sugar, and nitrites?

a. Fermentation

b. Smoking

c. Curing

d. Pickling

Answer: c. Curing

44. Question: What role do enzymes play in certain food processing applications?

a. Increase microbial contamination

b. Enhance color

c. Catalyze biochemical reactions

d. Decrease sweetness

Answer: c. Catalyze biochemical reactions

45. Question: What is the primary purpose of using vacuum cooling in the food industry?

a. Increase microbial contamination

b. Enhance color

c. Rapidly cool food products

d. Improve flavor

Answer: c. Rapidly cool food products

46. Question: What is the primary purpose of using high-pressure processing (HPP) in food preservation?

a. Enhance color

b. Increase microbial growth

c. Extend shelf life

d. Improve texture

Answer: c. Extend shelf life

47. Question: In food processing, what is the role of a centrifuge?

a. Increase microbial contamination

b. Separate particles based on density

c. Enhance color

d. Improve flavor

Answer: b. Separate particles based on density

48. Question: What is the primary objective of using aseptic filling in the packaging of liquid food products?

a. Increase microbial contamination

b. Minimize production efficiency

c. Eliminate the need for refrigeration

d. Maintain product sterility during packaging

Answer: d. Maintain product sterility during packaging

49. Question: Which food preservation method involves the use of smoke to add flavor and inhibit microbial growth?

a. Freezing

b. Fermentation

c. Canning

d. Smoking

Answer: d. Smoking

50. Question: What is the purpose of using cryogenic freezing in food processing?

a. Increase microbial contamination

b. Rapidly freeze food products at very low temperatures

c. Enhance color

d. Improve flavor

Answer: b. Rapidly freeze food products at very low temperatures

51. Question: What is the primary purpose of using stabilizers in certain processed foods?

a. Increase microbial growth

b. Prevent separation of ingredients

c. Reduce sweetness

d. Enhance color

Answer: b. Prevent separation of ingredients

52. Question: Which of the following is a common method of removing water from food products to inhibit microbial growth?

a. Pickling

b. Blanching

c. Dehydration

d. Canning

Answer: c. Dehydration

53. Question: What does the term "aseptic packaging" refer to in the context of food processing?

a. Packaging without labels

b. Packaging without preservatives

c. Packaging at low temperatures

d. Packaging without sealing

Answer: b. Packaging without preservatives

54. Question: In food engineering, what is the purpose of a screw press?

a. Increase microbial contamination

b. Separate solids and liquids

c. Enhance color

d. Improve flavor

Answer: b. Separate solids and liquids

55. Question: Which food processing method involves the use of radiation to kill bacteria and parasites?

a. Fermentation

b. Irradiation

c. Pickling

d. Canning

Answer: b. Irradiation

56. Question: What is the primary purpose of using vacuum frying in food processing?

a. Increase microbial contamination

b. Enhance color

c. Reduce oil absorption

d. Improve flavor

Answer: c. Reduce oil absorption

57. Question: In food engineering, what is the role of a paddle dryer?

a. Increase microbial contamination

b. Rapidly cool food products

c. Remove moisture from food materials

d. Enhance color

Answer: c. Remove moisture from food materials

58. Question: What is the main function of food fortification in food processing?

a. Extend shelf life

b. Enhance color

c. Increase nutritional content

d. Improve flavor

Answer: c. Increase nutritional content

59. Question: Which food preservation method involves the use of high sugar concentrations to inhibit microbial growth?

a. Fermentation

b. Smoking

c. Sugaring

d. Pickling

Answer: c. Sugaring

60. Question: What is the primary purpose of using a food extruder in the production of snacks and cereals?

a. Enhance color

b. Improve flavor

c. Form and shape products

d. Increase microbial growth

Answer: c. Form and shape products

61. Question: Which of the following is a method of food processing that involves controlled exposure to ionizing radiation?

a. Fermentation

b. Irradiation

c. Pickling

d. Canning

Answer: b. Irradiation

62. Question: What is the primary purpose of using a refractometer in food processing?

a. Measure temperature

b. Determine acidity

c. Assess sugar content

d. Enhance color

Answer: c. Assess sugar content

63. Question: Which food preservation method involves the use of acetic acid to create an acidic environment inhibiting microbial growth?

a. Freezing

b. Canning

c. Fermentation

d. Pickling

Answer: d. Pickling

64. Question: What is the purpose of using a steam boiler in food processing?

a. Enhance flavor

b. Rapidly freeze food products

c. Provide steam for heating and cooking

d. Increase microbial contamination

Answer: c. Provide steam for heating and cooking

65. Question: What is the primary role of using microfiltration in certain food processing applications?

a. Increase microbial contamination

b. Remove microorganisms and particles from liquids

c. Enhance color

d. Improve flavor

Answer: b. Remove microorganisms and particles from liquids

66. Question: In food engineering, what is the purpose of using a heat pump?

a. Increase microbial contamination

b. Rapidly cool food products

c. Provide heating or cooling to a process

d. Enhance color

Answer: c. Provide heating or cooling to a process

67. Question: What is the primary purpose of using a cyclone separator in food processing?

a. Increase microbial contamination

b. Separate solid particles from gases or liquids

c. Enhance color

d. Improve flavor

Answer: b. Separate solid particles from gases or liquids

68. Question: Which food preservation method involves the use of low temperatures and a vacuum to remove moisture?

a. Freeze-drying

b. Smoking

c. Canning

d. Pickling

Answer: a. Freeze-drying

69. Question: What is the main purpose of using a food agitator or mixer in processing applications?

a. Increase microbial contamination

b. Rapidly cool food products

c. Mix ingredients uniformly

d. Enhance color

Answer: c. Mix ingredients uniformly

70. Question: In food processing, what is the purpose of using a steam retort?

a. Increase microbial contamination

b. Rapidly freeze food products

c. Sterilize and preserve canned foods

d. Enhance color

Answer: c. Sterilize and preserve canned foods

71. Question: What is the primary function of using a vacuum pump in certain food processing applications?

a. Increase microbial contamination

b. Rapidly cool food products

c. Create a vacuum for dehydration

d. Enhance color

Answer: c. Create a vacuum for dehydration

72. Question: Which food processing method involves the use of enzymes to break down complex compounds into simpler forms?

a. Fermentation

b. Canning

c. Enzymatic hydrolysis

d. Smoking

Answer: c. Enzymatic hydrolysis

73. Question: What is the primary purpose of using a food homogenizer in certain processing applications?

a. Increase microbial contamination

b. Rapidly cool food products

c. Break down and disperse fat globules

d. Enhance color

Answer: c. Break down and disperse fat globules

74. Question: In food engineering, what is the role of a rotary valve?

a. Increase microbial contamination

b. Control the flow of materials in a pneumatic conveying system

c. Rapidly freeze food products

d. Enhance color

Answer: b. Control the flow of materials in a pneumatic conveying system

75. Question: What is the primary purpose of using a food slicer in certain processing applications?

a. Increase microbial contamination

b. Rapidly cool food products

c. Slice or cut food products into desired shapes

d. Enhance color

Answer: c. Slice or cut food products into desired shapes

Quality control and assurance are integral components of food processing and engineering. Rigorous testing and monitoring ensure that products meet regulatory standards and consumer expectations for taste, texture, appearance, and nutritional value. This includes the implementation of quality management systems, adherence to Good Manufacturing Practices (GMP), and the incorporation of advanced technologies like sensors and imaging systems to detect and address any deviations in the production process.