Philippines · Professional Regulation Commission — Professional Regulatory Board of Food Technology · licensing · unverified source
225practice questions written to this syllabus
25subjects
Format
Unverified. Licensure examination for food technologists created under the Philippine Food Technology Act (Republic Act 11052 of 2018).
Over the years
Unverified: the PRC home page was read on 3 Oct 2026 and its list of professions for appointment scheduling did not include food technologists, so neither the exam's current schedule nor its subjects were confirmed. Check the PRC exam schedule and the Board of Food Technology's table of specifications.
Original questions written to this exam's published syllabus and pattern. Not past papers.
1. The direct epifluorescent filter technique (DEFT) for raw milk counts:
Gas bubbles produced in Durham tubes after inoculating lactose broth
Electrons scattered by cells on a filter coated with gold in a vacuum
Fluorochrome-stained cells retained on a membrane
Colonies that grow on a membrane placed on agar for 48 hours at 30 °C
Answer and working
C. Fluorochrome-stained cells retained on a membrane
DEFT filters the sample, stains the cells on the membrane and counts them by epifluorescence within about an hour. Counting colonies after incubation is membrane filtration plating.
General Microbiology · Microscopy: light, phase-contrast, fluorescence and electron
2. Which statement best describes the structure of the food industry in many low- and middle-income countries?
State-owned factories make all processed food under central planning
Households no longer prepare or preserve any food themselves at all
A few multinational firms make almost all food, with no small producers
Small and informal enterprises still make much of the processed food
Answer and working
D. Small and informal enterprises still make much of the processed food
Micro, small and informal enterprises such as village mills, bakeries and street vendors remain dominant in many regions alongside large firms.
Principles of Food Science & Food Preservation · History, scope and structure of the food industry worldwide
3. Which vitamin is most often used as an indicator of how severe a thermal or drying process has been?
Vitamin D, because its loss is proportional to the heat applied in any process
Vitamin C, because it is among the most labile to heat, oxygen and leaching
Niacin, because it is destroyed rapidly by light, heat and alkali in all foods
Vitamin B12, because it is the most heat-stable vitamin and so easiest to track
Answer and working
B. Vitamin C, because it is among the most labile to heat, oxygen and leaching
Ascorbic acid is easily destroyed and leached; if it is retained well, other nutrients usually are too. Niacin is one of the most stable vitamins.
Human Nutrition & Nutritional Quality of Processed Foods · Water-soluble vitamins: functions, sources and deficiency
4. Why is carbon monoxide in meat packaging controversial?
It turns meat green within hours of packing
Carboxymyoglobin stays red and so masks spoilage
It forms acrylamide in raw meat
It is a strong antimicrobial that sterilises meat
Answer and working
B. Carboxymyoglobin stays red and so masks spoilage
CO forms stable red carboxymyoglobin; permitted in some jurisdictions, banned in others.
Food Chemistry II: Pigments, Flavours, Vitamins, Minerals, Enzymes & Browning · Colour changes during processing and storage
5. Which of these organisms is a psychrotroph that can grow at refrigeration temperatures?
Clostridium perfringens
Listeria monocytogenes
Staphylococcus aureus
Campylobacter jejuni
Answer and working
B. Listeria monocytogenes
L. monocytogenes grows close to 0 °C. Campylobacter does not grow below about 30 °C, C. perfringens needs warm temperatures, and S. aureus does not grow at about 7 °C or below.