India · National Testing Agency for ICAR · entrance · unverified source
Unverified for this track. ICAR admission to the 15% all-India UG seats in agricultural universities is through CUET (UG); B.Tech Food Technology is one of the degrees offered.
The Veterinary track read the 2025 CUET (ICAR-UG) bulletin; Laisha has not checked which domain papers each food technology seat needs.
Official source: https://icar.org.in/
Original questions written to this exam's published syllabus and pattern. Not past papers.
1. Which element is the most electronegative on the Pauling scale?
D. Fluorine
Fluorine has the highest Pauling electronegativity (4.0). Oxygen (3.5) is second; chlorine and nitrogen are close to 3.0.
Chemistry for Food Science (General, Organic & Physical) · Atomic structure, periodicity and chemical bonding
2. Who disproved spontaneous generation with swan-neck flasks of boiled broth?
A. Louis Pasteur
Pasteur's swan-neck flasks (about 1861) stayed sterile while open to air because dust settled in the bend. Koch proved specific causes of disease; Leeuwenhoek first saw microbes; Lister introduced antiseptic surgery.
General Microbiology · History and scope of microbiology
3. Who published a method of preserving food by heating it in sealed containers in 1810?
C. Nicolas Appert
Appert's book of 1810 described heat preservation of sealed food. Pasteur explained the microbiology in the 1860s; Birdseye commercialised quick freezing in the 1920s; Leistner developed hurdle technology in the late twentieth century.
Principles of Food Science & Food Preservation · History, scope and structure of the food industry worldwide
4. Using the Atwater general factors, what is the energy value of a snack containing 12 g protein, 30 g available carbohydrate and 8 g fat?
D. 240 kcal
4 × 12 + 4 × 30 + 9 × 8 = 48 + 120 + 72 = 240 kcal. 200 kcal uses 4 kcal/g for fat too; 268 kcal uses gross energies near 4.1/9.4/5.65 kcal/g with rounding; 220 kcal drops part of the fat term.
Human Nutrition & Nutritional Quality of Processed Foods · Energy: BMR, energy requirements and energy value of foods
5. Carotenoids are built from how many carbon atoms in their typical skeleton?
C. 40
Carotenoids are C40 tetraterpenoids of eight isoprene units; C10 and C15 are mono- and sesquiterpenes.
Food Chemistry II: Pigments, Flavours, Vitamins, Minerals, Enzymes & Browning · Pigments: chlorophylls, carotenoids, anthocyanins, betalains, tannins and myoglobin
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