A. Food science
B. Food technology
C. Nutritive food
D. Food process
Related Mcqs:
- The food in which the moisture content is less than 15% is called_____________________?
A. Stable foods
B. Semi perishable foods
C. Perishable foods
D. Acid food - The branch of science which deals with procurement, ingestion, digestion, & absorption of food for various body functions like maintenance ,production, etc .is called ____________________?
A. Supplement
B. Nutrition
C. Production Science
D. Biological Science - All the treatments given to a food stuff form the washing to the point off consumption is called__________________?
A. Food preservation
B. Food processing
C. Food science
D. Food technology - Per day consumption of food in developed countries ranges between___________________?
A. 1500-2000 Kcal
B. 200-3000
C. 3000-3500 Kcal
D. None of the above - Foods that fall within the pH range of 5.0 to 4.5 are called_____________________?
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods - The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________?
A. Canning
B. Sterilization
C. Pasteurization
D. None of These - Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?
A. Food contaminations
B. Food adulterants
C. Food additives
D. All the above - The application of science and engineering process to increase shelf life of food and prevent deterioration is known as___________________?
A. Food processing
B. Food science
C. Food technology
D. Food preservation - Food supply can be increased by reducing post harvest losses___________________?
A. 20-30%
B. 30-40%
C. 10-20%
D. None - Small new plants which grow out from the parent and can be separated as independent plant is called_____________________?
A. Suckers
B. Offset
C. Division
D. Seeding
