The CUET PG Food Science and Technology exam in 2025 will take place between 13th May and 3rd June, and students can download the question paper, answer key, and solution PDF after the exam. This exam evaluates knowledge in food chemistry, microbiology, food safety, preservation methods, quality control, sensory evaluation, and nutrition.
There will be 75 questions, and candidates will have 60 minutes to complete the paper for a total of 300 marks. 4 marks are awarded per correct answer, with 1 mark deducted for each incorrect one.
CUET PG Food Science and Technology 2025 Question Paper with Answer Key PDF
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CUET PG Food Science and Technology 2025 Question Paper with Solutions
The addition of aluminium to the packaging materials for better conduction in microwave is known as __________
Red muscle fibres have __________ myoglobin than white muscle fibre.
Foaming is a functional property attributed to the __________ component of food.
Pectin is primarily composed of__________
Candling of egg reveals the presence of __________
The standard weight of extra large size grade hen eggs, ranges __________ g
The major microorganism responsible for food infection transmitted through eggs is __________
Match List-I with List-II
Choose the most appropriate answer from the options given below:
Match List-I with List-II
Choose the most appropriate answer from the options given below:
Match List-I with List-II
Choose the most appropriate answer from the options given below:
The term "GRAS" stands for:
Match List-I with List-II
Choose the most appropriate answer from the options given below:
The sequence of biscuit manufacturing process generally involves:
(A). Cooling and packing
(B). Forming
(C). Baking
(D). Mixing
Choose the most appropriate answer from the options given below:
The process for the development of cocoa mass follows a sequence of
(A). Milling
(B). Cleaning and roasting
(C). Breaking and winnowing
(D). Fermentation of dried beans
Choose the most appropriate answer from the options given below:
Syneresis or weeping is a defect in__________
Arrange the processing steps of Jelly marmalade in a proper sequence:
(A). Selection and preparation of fruit
(B). Preparation of sherds & peels
(C). Boiling and cleaning of pectin
(D). Canning and sterilization
Choose the most appropriate answer from the options given below:
Natural carotenes can be extracted from__________
The process of yoghurt manufacture involves the following sequence
(A). Homogenization of milk
(B). Standardization of milk
(C). Pasteurization, cooling followed by addition of starter culture
(D). Fermentation, packaging and storage
Choose the most appropriate answer from the options given below:
Toxic constituent in Vicia faba may cause __________ pathological disorder.
Which of the following legume is considered as the poor man's pulse?
Which of the following are polyunsaturated fatty acids (n-6)?
(A). Linoleic
(B). \(\gamma\)- Linolenic
(C). Arachidonic
(D). Oleic
Choose the most appropriate answer from the options given below:
Durum wheat is used for the making of __________
Freshly milled wheat flour used for bread making is matured for __________ months during storage.
The yellow colour of the cow milk is due to the presence of__________
Sequentially arrange the processing steps involved in the manufacturing of cheddar cheese
(A). Standardization
(B). Pre-heating
(C). Addition of starter culture
(D). Pasteurization
Choose the most appropriate answer from the options given below:
Foods which are specially processed or formulated to satisfy a particular dietary requirement which exists due to a disease or disorder are known as __________
The colour permitted in cheddar cheese as per FSS Act, 2006 is __________
The rate of food spoilage is not dependent on __________
Match List-I with List-II
Choose the most appropriate answer from the options given below:
What does the term "JECFA" stands for:
Which of the following criteria that are used for screening of the New Food Product ideas?
(A). Marketability
(B). Technical feasibility
(C). Manufacturing capability
(D). Financial capability
Choose the most appropriate answer from the options given below:
In chiffon cakes, leavening occurs mainly by whipping of the __________
Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
Choose the most appropriate answer from the options given below:
Which of the following is commonly used as oxygen scavenger in food packaging?
Match List-I with List-II
Choose the most appropriate answer from the options given below:
The penetration of fat within the muscle fibre when an animal is well fed, is called as __________
The molten mixture of sand, soda, limestone for the development of glass is called as __________
Application of silicone on the glass bottle surface during their manufacturing helps in
(A). Maintaining glossy appearance
(B). Prevents breakage
(C). Decreases the noise on contact
(D). Prevents spoilage
Choose the most appropriate answer from the options given below:
Sugarcane gur (jaggery) contains __________ % sucrose.
During processing, the characteristic flavor is developed in cocoa:
Increase in volume of bread during baking is known as __________
__________ are responsible for the flavor and aroma of bread.
Match List-I with List-II
Choose the most appropriate answer from the options given below:
A flexible pouch capable of withstanding temperatures of about 120 \(^{\circ}\)C is known as __________
Match List-I with List-II
Choose the most appropriate answer from the options given below:
Which of the following is NOT a type of "Difference test"?
QRAC stands for:
The instrument used to measure plasticity of bread dough is known as
The 'AGMARK' standard was set up by
The Codex Alimentarius Commission was established under the authority of
(A). World Health Organization
(B). World Trade Organization
(C). Food and Agriculture Organization
(D). International Organization for Standardization
Choose the most appropriate answer from the options given below:
Bananas usually get spoiled due to chilling injury when stored at temperature
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
Choose the most appropriate answer from the options given below:
NOEL stands for
The instrument used to measure the salt percentage of pickles is__________
A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant
The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
Choose the most appropriate answer from the options given below:
During the process of ripening of fruits, the transition of pectic substance occurs in the following order:
(A). Protopectin
(B). Pectin
(C). Pectinic acid
(D). Pectic acid
Choose the most appropriate answer from the options given below:
The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
Which of the following is used as an antioxidant in fats and oils?
The correct order of unit operations carried out in the Canning of vegetables is:
An example of hard and ripened cheese is:
The alkali treatment of cocoa to enhance its color and flavor is known as
The enzyme used in isomerization of corn starch during the making of High Fructose Corn Syrup is/are:
(A). Alpha-amylase
(B). Glucoamylase
(C). Glucose isomerase
Choose the most appropriate answer from the options given below:
Match List-I with List-II
Choose the most appropriate answer from the options given below:
Match List-I with List-II
Choose the most appropriate answer from the options given below:
Identify the correct sequence of product/by-product formation during cocoa and chocolate processing/manufacturing:
(A). Cocoa powder
(B). Chocolate liquor
(C). Cocoa butter
(D). Nibs
Choose the most appropriate answer from the options given below:
The drier that can be used for carrying out the instantizing or agglomeration process is:
The major microorganism that the food handler's may harbour as part of the body's flora is:
The basic functions of a food package are:
(A). Containment
(B). Fortification
(C). Adulteration
(D). Communication
Choose the most appropriate answer from the options given below:
Examples of active packaging includes;
(A). MAP
(B). Ethylene scavenger
(C). Antioxidant release film
(D). Moisture absorbents
Choose the most appropriate answer from the options given below:
Match List-I with List-II
Choose the most appropriate answer from the options given below:
The industrial High Pressure Processing setup consists of the following components;
(A). Pressure pump
(B). Pressure agitator
(C). Pressure chamber
(D). Pulse chamber
Choose the most appropriate answer from the options given below:
Match List-I with List-II
Choose the most appropriate answer from the options given below:
Which of the following statements is/are correct with reference to composition of fats and oils;
(A). The chain length and degree of saturation control the properties that are found within the fatty acids and lipids
(B). Fatty acids typically contain an even number of carbon atoms.
(C). The saturated acids have higher melting points than unsaturated acids of corresponding size.
Choose the most appropriate answer from the options given below:
Identify the factors that decrease the stability of egg foams;
(A). Acidity
(B). Fat content
(C). Salt content
(D). Sugar
Choose the most appropriate answer from the options given below:
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