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 papersThe practical semester most food technology degrees require: work in a food plant or laboratory, an experiential-learning unit that makes and sells a product, and a project or capstone that takes one problem from question to report.
In the exams: Degree requirement (for example the in-plant training and experiential learning semester in Indian B.Tech Food Technology programmes and capstone projects in IFT-approved programmes); not a separate exam subject
How our questions for ICAR AIEEA-PG / PGS spread across the units of In-plant Training, Experiential Learning & Project. Difficulty: 24 easy, 39 medium, 1 hard.
| Plant orientation: process flow, utilities and quality systems | 9 | |
| Daily production and quality-control duties | 9 | |
| Choosing a placement and setting learning objectives | 8 | |
| Laboratory practice in an industry or regulatory laboratory | 8 | |
| Professional conduct, safety and confidentiality | 8 | |
| Experiential learning: running a small production unit | 7 | |
| Report writing and presentation | 7 | |
| Project planning and literature review | 4 | |
| Data collection and analysis | 4 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Which learning objective is written in SMART form?
C. By week four, map the milk line and its CCPs unaided
A SMART objective is specific, measurable, achievable, relevant and time-bound; the other options are vague and unmeasurable.
Further reading: Kolb, Experiential Learning; Codex General Principles of Food Hygiene
What does document control in a quality system ensure?
B. Only current versions are in use
Document control approves, issues and withdraws documents so that obsolete versions are not used.
Further reading: Singh and Heldman, Introduction to Food Engineering
In a mass balance for a steady continuous process, what is assumed about accumulation?
D. It is zero, so input equals output
At steady state nothing builds up inside the system, so inflows equal outflows.
Further reading: Singh and Heldman, Introduction to Food Engineering
Why are blanks and control samples run with each batch of analyses?
D. To detect contamination and confirm the method
Blanks reveal reagent or glassware contributions; controls show whether the analytical system performs as expected. Instruments still need calibration.
Further reading: Nielsen, Food Analysis Laboratory Manual
Why does the experiential unit assign roles such as production, quality, marketing and finance?
C. To experience running a whole small enterprise
Role-based teams mirror a small company and teach how functions depend on each other.
Further reading: Kolb, Experiential Learning; Codex General Principles of Food Hygiene
Which control point is critical when hot-filling jam into jars?
D. Filling temperature and container treatment
Hot filling at a sufficient temperature with sterilised or hot containers and inversion controls post-process contamination; the others are not safety controls.
Further reading: Kolb, Experiential Learning; Codex General Principles of Food Hygiene
For the same data (mean 3.30%, SD 0.16%), what is the CV?
D. 4.8%
CV = 0.158/3.30 × 100 = 4.8%. The other values confuse SD, mean or decimal places.
Further reading: Day and Gastel, How to Write and Publish a Scientific Paper
What must the materials and methods section allow?
B. Another person to repeat the work
Methods give equipment, materials, conditions, replicates and statistics in enough detail to reproduce the study.
Further reading: Day and Gastel, How to Write and Publish a Scientific Paper
A trainee has had diarrhoea the night before a production shift. What should they do?
C. Report it before entering production areas
Illness must be reported so the trainee can be excluded or restricted, protecting the product.
Further reading: Kolb, Experiential Learning; Codex General Principles of Food Hygiene
May a trainee post photographs of the production line on social media?
B. Only with the host's permission
Photographs can reveal confidential processes; permission is required.
Further reading: Kolb, Experiential Learning; Codex General Principles of Food Hygiene
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