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Food_Feeds (Food Technology & Allied science)

Food_Feeds (Food Technology & Allied science)

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Let's Learn Together Food Technology and Allied Courses Post Food News, articles, updates etc Exam Quiz - CFTRI/ICAR-JRF/FSO/CFSO/GATE Instagram - https://instagram.com/foodtechnologist_corner?igshid=YmMyMTA2M2Y=

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Concentration of salt for cabbage fermentation
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Clostridium botulinum is unable to grow and produce toxin at pH value of ____
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What are Food Borne Diseases? Infections or diseases caused by contaminated food and beverages are called Food Borne Diseases. They include * food poisoning * food infections * food allergies The causative agent in food poisoning and food infections are microorganisms. Mode of Spread of Food Borne Diseases Pathogens or disease causing microorganisms are spread to food through the following routes - 5F Responsible for Spreading * Food - Contaminated food and water infected by food handler or from the farm, diseased animals and their products * Fingers - Unwashed hands and dirty fingernails * Faeces - Sewage, contaminated food, water, and unwashed hands after using the toilet * Fomites - Unclean utensils, equipment, door knobs, taps and towels * Flies and Pests - Houseflies, cockroaches, rats and pets #Basics #foodsafety Happy Learning 😊

1. The injury caused due to rough surface of containers is known as __________ 2. Centrifugation process of removing bacteria from milk is known as _________ 3. In duo-tri method of sensory evaluation _________ sample (s) are used (Mention the number of sample used) Drop your answers in the comment section 👇 Do participate everyone 👍 Let's learn together 😊

This is/are fermented soya food product _____
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Ale is a fermented product made by using
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Bakers yeast
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Concentration of salt for cucumber fermentation
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Conversion of carbohydrates to lactic acid is favoured under
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-P._Zeuthen-_Food_preservation_techniques(b-ok.org)(1).pdf30.89 MB

Those who wish to apply for internship can use this link

FSSAI-Internship_03_12_2021.pdf

🎲 Quiz 'Industrial Microbiology Part 1' 🖊 10 questions · ⏱ 30 sec

Need For Food Safety 1. Food is perishable. 2. If unhygienically handled it spoils and pathogens grow. 3. Infections are caused by different microorganisms which we cannot see. 4. Frequent infections lead to malnutrition and a lowered resistance to infection. 5. Malnourished children are more prone to catching infections Effect of Poor Hygiene On Health *Children are constantly exposed to common infections like colds, coughs, influenza and diarrhea. *Ill children have a poor appetite and nutrients are mal-absorbed *This affects overall growth and development Malnutrition and Infection - Poor Nutrition - Weight Loss - Low Immunity - Slow growth -Frequent Disease - Loss of appetite -Malabsorption #Basics #Food Safety Happy Learning 😊

Fermented product kimchi is prepared from
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Sake is fermented product made from
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Wine yeast
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The type of fermentation observed in yeasts is
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