ICAR AIEEA-PG / PGS — Code 18 Food Science Technology · India · ICAR through the National Testing Agency
Original practice questions written to the published syllabus · not past papersTaking a food from idea to launch: consumer insight, stage-gate development, formulation and reformulation, prototype and pilot-scale trials, optimisation by experimental design, costing, shelf-life and regulatory checks, labelling and test marketing.
In the exams: ICAR AICE 35.a Unit 8 (consumer trends and new product development); PG projects and industry R&D roles
ICAR AIEEA-PG / PGS — Code 18 Food Science Technology
Unit III product development and judging of food products: formulation, sensory evaluation, labelling and legal aspects of new products.
How our questions for ICAR AIEEA-PG / PGS spread across the units of New Food Product Development & Formulation. Difficulty: 23 easy, 12 medium, 8 hard.
| Reformulation for salt, sugar and fat reduction | 5 | |
| The stage-gate development process | 4 | |
| Concept development and screening | 4 | |
| Formulation principles and ingredient selection | 4 | |
| Optimisation by experimental design | 4 | |
| Prototype, pilot plant and scale-up trials | 4 | |
| Consumer trends and sources of product ideas | 3 | |
| Product costing | 3 | |
| Regulatory and labelling checks for a new product | 3 | |
| Packaging selection for new products | 3 | |
| Test marketing and commercial launch | 3 | |
| Intellectual property: patents, trademarks and trade secrets | 3 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Which stage comes immediately before development in a typical stage-gate process?
B. Building the business case
Scoping, business case, development, testing, launch.
Further reading: Cooper, Winning at New Products
Partial replacement of salt with potassium chloride is limited mainly by:
B. Bitter, metallic taste
Bitter blockers can help.
Further reading: WHO sugar (2015) and sodium (2012) guidelines; Earle et al.
Which salt-reduction strategy uses smaller salt crystals on snack surfaces?
B. Changing particle size
More salt contacts the tongue.
Further reading: WHO sugar (2015) and sodium (2012) guidelines; Earle et al.
A product lasts 2 months at 35 °C in accelerated storage. With Q10 = 2, what shelf life is predicted at 25 °C?
A. 4 months
2 × 2^((35 − 25)/10) = 4 months; confirm in real time.
Further reading: Earle, Earle and Anderson, Food Product Development; Fuller, New Food Product Development
Contribution per unit is:
B. Selling price minus variable cost
It covers fixed costs, then profit.
Further reading: Earle, Earle and Anderson, Food Product Development; Fuller, New Food Product Development
Before launch, every additive in a new product must be checked to be:
B. Permitted in that category
For each target market.
Further reading: Earle, Earle and Anderson, Food Product Development; Fuller, New Food Product Development
Which packaging property matters most for crisp, low-moisture biscuits?
D. Low water vapour transmission
They lose crispness by absorbing moisture.
Further reading: Earle, Earle and Anderson, Food Product Development; Fuller, New Food Product Development
Retortable pouches must withstand:
A. Retort temperatures and pressures
See thermal-processing-canning.
Further reading: Earle, Earle and Anderson, Food Product Development; Fuller, New Food Product Development
The triangle test is used to determine whether:
B. Products differ perceptibly
Assessors pick the odd one of three samples.
Further reading: Lawless and Heymann, Sensory Evaluation of Food
The 9-point hedonic scale measures:
D. Degree of liking
From dislike extremely to like extremely.
Further reading: Lawless and Heymann, Sensory Evaluation of Food
Ten here, 43 in the app. The Laisha app has every practice question we have written to ICAR AIEEA-PG / PGS in this subject, marked as you go, with timed papers, a jump-to-unanswered list and a certificate when you pass at 70 per cent.
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