FOOD SCIENCE & TECHNOLOGY FOR ICAR AIEEA (PG)

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FOOD SCIENCE & TECHNOLOGY FOR ICAR AIEEA (PG) Text Book

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The objective of this book is to provide single platform for preparation of ICAR AIEEA (PG) in Food Science and Technology discipline. The book contains multiple choice questions on the topics covered in the syllabus of ICAR AIEEA (PG) in Food Science and Technology discipline. Major topics covered are Chemistry of food constituents, properties of food, physicochemical changes in foods, functions of food nutrients, dietary allowances and nutritional requirements, metabolism of food constituents, food additives, contaminants and anti-nutritional factors, food flavors, engineering properties of food materials, unit operations in food processing, food equipments, preparation and manufacturing technology of processed food products (such as bakery products, meat products, dairy products, fruits & vegetables products, fermented foods, beverages, fats & oils, traditional foods etc), processing methods of foods, food packaging, food microbiology, food spoilage, food preservation techniques and Miscellaneous topics. The book also contains subjective keynotes for above mentioned topics.

Unit-1 Food Chemistry, Nutrition, Food Additives & Food Standards ..............1

1.1 Subjective Keynotes.........................................................................1

1.2 Multiple Choice Questions..............................................................6

1.3 Answer Key....................................................................................32

Unit-2 Unit Operations in Food Processing & Engineering Properties of Food ..................................................................................................35

2.1 Subjective Keynotes......................................................................35

2.2 Multiple Choice Questions............................................................41

2.3 Answer Key....................................................................................72

Unit-3 Food Processing, Preservation & Packaging.........................................75

3.1 Subjective Keynotes......................................................................75

3.2 Multiple Choice Questions............................................................80

3.3 Answer Key...................................................................................110

Unit-4 Food Microbiology................................................................................115

4.1 Subjective Keynotes.....................................................................115

4.2 Multiple Choice Questions...........................................................121

4.3 Answer Key..................................................................................152