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.- Characteristics and Composition of Food
- Water, Carbohydrates and Dietary Fibre
- Fats, Trans-fats, Proteins, Amino acids, Vitamins, Minerals
- Effect of Food Processing on Nutrition and Food Safety and Food Contamination and Hazards
- Food Adulteration, Additives and Food Packaging and Labeling
- Regulations and Labelling Requirement and Food Processing
- Fruits, Vegetables and Milk Processing, Meat Processing and Oil Processing
- Grain Milling, Tea and Coffee Processing and Spices and Condiments
- Food Processing Techniques, Fluid Mechanics and Rheology of Foods
- Heat Transfer by Conduction, Convection and Radiation
- Heat Transfer Equipment, Microwave Heating, Evaporation, Diffusion and Mass Transfer and Dehydration
- Equilibrium Stage Operations, Unit Operations – Extraction, Crystallization and Filteration
- Sedimentation and Centrifuge, Mixing, Size Reduction and separation and Material Handling and Transportation
- Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing
- Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates
- Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability
- 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.
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2. Water, Carbohydrates and Dietary Fibre
The section contains questions and answers on water, carbohydrates and dietary fibre.
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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.
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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.
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5. Food Adulteration, Additives and Food Packaging and Labeling
The section contains questions and answers on food additives and adulteration, food labeling and packaging.
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6. Regulations and Labelling Requirement and Food Processing
The section contains MCQs on food processing, food regulation and labelling requirements.
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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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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.
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9. Food Processing Techniques, Fluid Mechanics and Rheology of Foods
The section contains MCQs on fluid mechanics and food processing techniques.
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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.
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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.
12. Equilibrium Stage Operations, Unit Operations – Extraction, Crystallization and Filteration
The section contains MCQs on extraction, equilibrium state operations, filtration and crystallisation operations.
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.
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.
15. Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates
The section contains MCQs on food preservation by canning, food storage principles, food concentrates and food storage using the principles of drying and canning.
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.
17. Principles of Chemical Preservation of Food, Principles of Food Irradiation and Food Quality factors
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Wish you the best in your endeavor to learn and master Food Engineering!
