ICAR AICE-JRF/SRF (PhD) — Food Processing Technology, Food Safety & Quality, Processing and Food Engineering · India · ICAR through the National Testing Agency
Original practice questions written to the published syllabus · not past papersWhat each class of additive and ingredient does, how it is chosen and dosed, and how its safety is assessed and regulated: preservatives, antioxidants, emulsifiers, hydrocolloids, colours, sweeteners, flavour enhancers and processing aids.
In the exams: GATE XE-G Section 3 (addition of preservatives and food additives); ICAR AIEEA-PG Code 18 Unit I (food additives); ICAR AICE 35.a Unit 1
ICAR AICE-JRF/SRF (PhD) — Food Processing Technology, Food Safety & Quality, Processing and Food Engineering
35.a Unit 1: deeper questions on hydrocolloid mechanisms, emulsifier systems, natural antimicrobials, fat and sugar replacement and clean-label reformulation.
How our questions for ICAR AICE-JRF/SRF spread across the units of Food Additives & Ingredient Technology. Difficulty: 0 easy, 6 medium, 15 hard.
| Sweeteners: nutritive and non-nutritive | 3 | |
| Safety evaluation: JECFA, ADI and good manufacturing practice | 2 | |
| Antioxidants: synthetic and natural | 2 | |
| Emulsifiers and stabilisers | 2 | |
| Hydrocolloids: starches, gums, pectins, carrageenan, alginates and gelatin | 2 | |
| Leavening agents, enzymes and processing aids | 2 | |
| Fat replacers and sugar replacers | 2 | |
| Clean-label reformulation | 2 | |
| Definitions, classification and the INS/E-number system | 1 | |
| Preservatives: benzoates, sorbates, sulphites, nitrites and natural antimicrobials | 1 | |
| Food colours: synthetic and natural | 1 | |
| Flavour enhancers and acidulants | 1 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
The 'polar paradox' suggests that in oil-in-water emulsions antioxidants that work best are:
B. Less polar, interfacial ones
In bulk oils, polar antioxidants tend to work better.
Further reading: Branen et al., Food Additives; Saltmarsh, Essential Guide to Food Additives
Agar gels show large hysteresis because they:
D. Set around 32–40 °C but melt near 85 °C
Useful in microbiological media.
Further reading: Phillips and Williams, Handbook of Hydrocolloids
Why are caramel colours of classes III and IV monitored for 4-methylimidazole?
D. They use ammonium compounds
Classes I and II do not use ammonium.
Further reading: Branen et al., Food Additives; Saltmarsh, Essential Guide to Food Additives
Cyclamate was banned in the United States in:
D. 1970
It remains permitted in many other countries.
Further reading: O'Brien Nabors, Alternative Sweeteners
Why is celery powder in 'nitrite-free' cured meat questioned?
A. It supplies nitrate that becomes nitrite
The chemistry is essentially the same.
Further reading: Branen et al., Food Additives; Saltmarsh, Essential Guide to Food Additives
What is the main risk when removing preservatives from a high-water-activity product?
B. Reduced microbial safety
Safety must not be reduced.
Further reading: Branen et al., Food Additives; Saltmarsh, Essential Guide to Food Additives
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