Explore topic-wise MCQs in Food Engineering.

This section includes 4 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

1.

Hazards affecting food are _____

A. Chemical, Biological, Physical
B. Additives, Colour
C. Pollutants
D. All of the mentioned
Answer» E.
Discussion
2.

Which among the following statements is untrue?

A. Self oxidation of lipids is called auto-oxidation
B. High content of PUFA losing flavour is called rancidity
C. Heating and frying lead to polymerization of fats
D. None of the mentioned
Answer» C. Heating and frying lead to polymerization of fats
Discussion
3.

Nancy works at a cheese processing unit. They subject the cheese to oxidation. Which of the following comments pertaining to the above scenario are correct?

A. Oxidation is necessary for products like cheese
B. Lipid Oxidation is otherwise a major concern for the food industry
C. Deterioration of fats and oils is called rancidity
D. All of the mentioned
Answer» E.
Discussion
4.

Which of the following operation reduces the dietary fibre content in cereals?

A. Drying
B. Retro gradation
C. Grinding
D. Milling
Answer» E.
Discussion