ARS NET Question and answer

Fermentation technology, fermented food products (animal and plant based), microbial spoilage of foods, bacterial growth curve, hurdle technology.
Role of biotechnology in productivity of plants, livestock and microbes of improved nutrition and quality.
Use of biotechnology in production of food additives viz. preservatives, colorants, flavours.
Use of biotechnologically improved enzymes in food processing industry, biomass production using industrial wastes.
Single cell proteins.
Food contaminants viz. aflatoxins.
Food intoxication and infection.
Consumer concerns about risks and values, Biotechnology and food safety.

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Question and Answer: Multiple Choice
Exercise VI: Food Microbiology & Biotechnology
Exercise I Introductory Food Technology Exercise II Technology of Foods of Plant Origin Exercise III Technology of Foods of Animal Origin Exercise IV Food Quality Management Exercise V Food Engineering/Packaging Exercise VI Food Microbiology & Biotechnology Exercise VII Flavour Chemistry Technology Exercise VIII Consumer Sciences / Food Product Development / Health Foods	Fermentation technology, fermented food products (animal and plant based), microbial spoilage of foods, bacterial growth curve, hurdle technology. Role of biotechnology in productivity of plants, livestock and microbes of improved nutrition and quality. Use of biotechnology in production of food additives viz. preservatives, colorants, flavours. Use of biotechnologically improved enzymes in food processing industry, biomass production using industrial wastes. Single cell proteins. Food contaminants viz. aflatoxins. Food intoxication and infection. Consumer concerns about risks and values, Biotechnology and food safety.