Food Engineering MCQ (Multiple Choice Questions)

Food Engineering MCQ - Multiple Choice Questions and Answers

Our 1000+ Food Engineering MCQs (Multiple Choice Questions and Answers) focuses on all chapters of Food Engineering covering 100+ topics. You should practice these MCQs for 1 hour daily for 2-3 months. This way of systematic learning will prepare you easily for Food Engineering exams, contests, online tests, quizzes, MCQ-tests, viva-voce, interviews, and certifications.

Food Engineering Multiple Choice Questions Highlights

- 1000+ Multiple Choice Questions & Answers (MCQs) in Food Engineering with a detailed explanation of every question.
- These MCQs cover theoretical concepts, true-false(T/F) statements, fill-in-the-blanks and match the following style statements.
- These MCQs also cover numericals as well as diagram oriented MCQs.
- These MCQs are organized chapterwise and each Chapter is futher organized topicwise.
- Every MCQ set focuses on a specific topic of a given Chapter in Food Engineering Subject.

Who should Practice Food Engineering MCQs?

– Students who are preparing for college tests and exams such as mid-term tests and semester tests on Food Engineering.
- Students who are preparing for Online/Offline Tests/Contests in Food Engineering.
– Students who wish to sharpen their knowledge of Food Engineering Subject.
- Anyone preparing for Aptitude test in Food Engineering.
- Anyone preparing for interviews (campus/off-campus interviews, walk-in interview and company interviews).
- Anyone preparing for entrance examinations and other competitive examinations.
- All - Experienced, Freshers and College / School Students.

Food Engineering Chapters

Here's the list of chapters on the "Food Engineering" subject covering 100+ topics. You can practice the MCQs chapter by chapter starting from the 1st chapter or you can jump to any chapter of your choice.

  1. Characteristics and Composition of Food
  2. Water, Carbohydrates and Dietary Fibre
  3. Fats, Trans-fats, Proteins, Amino acids, Vitamins, Minerals
  4. Effect of Food Processing on Nutrition and Food Safety and Food Contamination and Hazards
  5. Food Adulteration, Additives and Food Packaging and Labeling
  6. Regulations and Labelling Requirement and Food Processing
  7. Fruits, Vegetables and Milk Processing, Meat Processing and Oil Processing
  8. Grain Milling, Tea and Coffee Processing and Spices and Condiments
  9. Food Processing Techniques, Fluid Mechanics and Rheology of Foods
  10. Heat Transfer by Conduction, Convection and Radiation
  11. Heat Transfer Equipment, Microwave Heating, Evaporation, Diffusion and Mass Transfer and Dehydration
  12. Equilibrium Stage Operations, Unit Operations – Extraction, Crystallization and Filteration
  13. Sedimentation and Centrifuge, Mixing, Size Reduction and separation and Material Handling and Transportation
  14. Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing
  15. Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates
  16. Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability
  17. Principles of Chemical Preservation of Food, Principles of Food Irradiation and Food Quality factors

1. Characteristics and Composition of Food

The section contains multiple choice questions and answers on food composition and characterization.

  • Characteristics and Compostion of Food
  • 2. Water, Carbohydrates and Dietary Fibre

    The section contains questions and answers on water, carbohydrates and dietary fibre.

  • Water, Carbohydrates and Dietary Fibre – 1
  • Water, Carbohydrates and Dietary Fibre – 2
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    3. Fats, Trans-fats, Proteins, Amino acids, Vitamins, Minerals

    The section contains MCQs on fats, trans fats, amino acids, proteins, vitamins and minerals.

  • Fats, Proteins, Amino acids, Vitamins, Minerals- 1
  • Fats, Proteins, Amino acids, Vitamins, Minerals- 2
  • 4. Effect of Food Processing on Nutrition and Food Safety and Food Contamination and Hazards

    The section contains multiple choice questions and answers on food contamination, its hazards and food safety and nutrition effect.

  • Effect of Food on Nutrition and Food Safety
  • Food Contamination and Hazards
  • 5. Food Adulteration, Additives and Food Packaging and Labeling

    The section contains questions and answers on food additives and adulteration, food labeling and packaging.

  • Food Adulteration
  • Food Additives
  • Food Packaging and Labelling
  • 6. Regulations and Labelling Requirement and Food Processing

    The section contains MCQs on food processing, food regulation and labelling requirements.

  • Regulations and Labelling Requirement
  • Food Processing
  • 7. Fruits, Vegetables and Milk Processing, Meat Processing and Oil Processing

    The section contains multiple choice questions and answers on meat processing, oil processing and milk and vegetable processing.

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  • Fruits, Vegetables and Milk Processing
  • Meat Processing
  • Oil Processing
  • 8. Grain Milling, Tea and Coffee Processing and Spices and Condiments

    The section contains questions and answers on spices, condiments, grain milling and beverage processing.

  • Grain Milling
  • Tea and Coffee Processing
  • Spices and Condiments
  • 9. Food Processing Techniques, Fluid Mechanics and Rheology of Foods

    The section contains MCQs on fluid mechanics and food processing techniques.

  • Food Processing Techniques-1
  • Food Processing Techniques-2
  • Fluid Mechanics-1
  • Fluid Mechanics-2
  • Unit Operations – Rheology of Foods
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    10. Heat Transfer by Conduction, Convection and Radiation

    The section contains multiple choice questions and answers on heat transfer using the techniques of conduction, convection and radiation.

  • Heat Transfer by Conduction
  • Heat Transfer by Convection-1
  • Heat Transfer by Convection-2
  • Heat Transfer by Radiation
  • 11. Heat Transfer Equipment, Microwave Heating, Evaporation, Diffusion and Mass Transfer and Dehydration

    This section contains questions and answers on concepts of evaporation, heat transfer equipment, microwave heating, dehydration, mass transfer and diffusion.

  • Heat Transfer Equipment
  • Microwave Heating
  • Unit Operations – Evaporation-1
  • Unit Operations – Evaporation-2
  • Diffusion and Mass Transfer-1
  • Diffusion and Mass Transfer-2
  • Unit Operations – Dehydration-1
  • Unit Operations – Dehydration-2
  • 12. Equilibrium Stage Operations, Unit Operations – Extraction, Crystallization and Filteration

    The section contains MCQs on extraction, equilibrium state operations, filtration and crystallisation operations.

  • Unit Operations – Equilibrium Stage Operations-1
  • Unit Operations – Equilibrium Stage Operations-2
  • Unit Operations – Extraction-1
  • Unit Operations – Extraction-2
  • Unit Operations – Crystallization-1
  • Unit Operations – Crystallization-2
  • Unit Operations – Filteration
  • 13. Sedimentation and Centrifuge, Mixing, Size Reduction and Separation and Material Handling and Transportation

    The section contains multiple choice questions and answers on sedimentation, centrifugal operations, mixing, separation, size reduction and material handling.

  • Sedimentation and Centrifuge-1
  • Sedimentation and Centrifuge-2
  • Unit Operations-Mixing-1
  • Unit Operations-Mixing-2
  • Size Reduction and Separation-1
  • Size Reduction and Seperation-2
  • Material Handling and Transportation
  • 14. Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing

    The section contains questions and answers on food preservation and storage principles, refrigerated food storage and food freezing.

  • Food Preservation-1
  • Food Preservation-2
  • Principles of Fresh Food Storage-1
  • Principles of Fresh Food Storage-2
  • Principles of Fresh Food Storage-3
  • Principles of Refrigerated Storage of Foods-1
  • Principles of Refrigerated Storage of Foods-2
  • Principles of Food Freezing-1
  • Principles of Food Freezing-2
  • Principles of Food Freezing-3
  • 16. Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability

    The section contains multiple choice questions and answers on semi moist food principles, fermentation for food preservation, food storage principles and food prickling and curing principles.

  • Principles of Semi-Moist Foods-1
  • Principles of Semi-Moist Foods-2
  • Food Preservation by Fermentation-1
  • Food Preservation by Fermentation-2
  • Principles of Food Pickling and Curing-1
  • Principles of Food Pickling and Curing-2
  • Principles of Food Storage Stability
  • 17. Principles of Chemical Preservation of Food, Principles of Food Irradiation and Food Quality factors

    This section contains questions and answers on chemical food preservation principles, food irradiation principles and quality assurance and food quality factors.

  • Principles of Chemical Preservation of Food-1
  • Principles of Chemical Preservation of Food-2
  • Principles of Food Irradiation-1
  • Principles of Food Irradiation-2
  • Food Quality factors and Principles of Quality Assurance and application of Technology
  • If you would like to learn "Food Engineering" thoroughly, you should attempt to work on the complete set of 1000+ MCQs - multiple choice questions and answers mentioned above. It will immensely help anyone trying to crack an exam or an interview.

    Wish you the best in your endeavor to learn and master Food Engineering!

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