India · National Testing Agency for the University Grants Commission · phd · unverified source
Unverified for this subject. Computer-based; Paper 1 (teaching and research aptitude) and Paper 2 (subject).
UGC-NET has no subject called food technology; Home Science covers food science and nutrition and is taken by B.Sc./M.Sc. food science and nutrition graduates for assistant professor eligibility, JRF and PhD admission. The agribusiness track verified the UGC-NET bulletin for other subjects.
Official source: https://ugcnet.nta.ac.in/
Original questions written to this exam's published syllabus and pattern. Not past papers.
1. Using Atwater general factors of 17 kJ/g for protein and carbohydrate and 37 kJ/g for fat, what is the energy of a food with 10 g protein, 30 g carbohydrate and 5 g fat?
A. 865 kJ
(10 + 30) × 17 + 5 × 37 = 680 + 185 = 865 kJ. 725 kJ mixes units by using the kcal factor 9 for fat in a kJ sum; 1665 kJ uses 37 kJ/g for every component; 680 kJ leaves out the fat.
Chemistry for Food Science (General, Organic & Physical) · Chemical thermodynamics: enthalpy, entropy and free energy
2. Which coenzyme is derived from vitamin B6?
B. Pyridoxal phosphate
Pyridoxine, pyridoxal and pyridoxamine form pyridoxal phosphate, the coenzyme of transamination and amino-acid decarboxylation. TPP comes from B1, FAD from B2 and tetrahydrofolate from folate.
General Biochemistry & Metabolism · Coenzymes and vitamins as cofactors
3. Using the Mifflin–St Jeor equation for men, BMR (kcal/day) = 10W + 6.25H − 5A + 5, what is the BMR of a 30-year-old man weighing 70 kg and 175 cm tall?
B. 1649 kcal/day
10 × 70 + 6.25 × 175 − 5 × 30 + 5 = 700 + 1093.75 − 150 + 5 = 1648.75 ≈ 1649 kcal/day. 1483 uses the women's constant −161; 2638 is BMR × 1.6, a total expenditure, not BMR; 1813 omits the age term.
Human Nutrition & Nutritional Quality of Processed Foods · Energy: BMR, energy requirements and energy value of foods
4. What is the main nutritional limitation of bacterial single-cell protein for human food?
D. A high nucleic acid content that raises uric acid
Bacterial biomass may contain around 8 to 16% nucleic acid; purines are metabolised to uric acid, and humans lack uricase, risking gout. Bacterial protein is high (often 50–80% of dry weight) and contains lysine; most SCP is not high in fat.
Fermentation Technology & Food Biotechnology · Single-cell protein and single-cell oil
5. What does the null hypothesis usually state?
C. There is no effect or difference
H₀ states no effect; tests decide whether data give grounds to reject it. They never prove the alternative.
Research Methodology, Scientific Writing & Ethics in Food Science · Research questions and hypotheses
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