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FOOD SAFETY OFFICER EXAM (FSO), TOPIC WISE REVISIONS WITH PREVIOUS YEAR QUESTIONS | FOODTECH TALKS.
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#foodtechtalks
#Fsopreparation
#fsopreviousyearquestions
In this video,we would be discussing FSO exam topic, Food Adulteration.Topic covered in this video are follows
3.PFA act
PART I – FOOD TECHNOLOGY
1. Principles and methods of food preservation –
2. Heat processing,
3. pasteurization,
4. canning,
5. dehydration,
6. freezing,
7. freeze drying,
8. fermentation,
9. microwave,
10. irradiation and
11. chemical preservatives –
12. Aseptic preservation,
13. hurdle technology,
14. hydrostatic pressure technology,
15. microwave processing,
16. microfiltration,
17. bactofugation,
18. ultra high voltage electric fields,
19. pulse electric fields,
20. high pressure processing,
21. irradiation,
22. thermosonication,
23. ohmic heating,
24. dielectric heating,
25. infrared,
26. induction heating,
27. antibacterial and bacteriocins.
28. Food fortification.
29. Food additives.
30. Classification,
31. composition,
32. manufacture,
33. packaging,
34. storage and defects of tomato products,
35. other convenience foods from fruits and vegetables,
36. beverages - tea, cocoa and coffee -
37. pickles,
38. chutney,
39. sauces,
40. spices,
41. jam,
42. jelley,
43. marmalade,
44. health drinks,
45. restructured fruits and vegetables,
46. preparation of fruits and vegetables,
47. minimally processed products and
48. Individually Quick Freezed products.
49. Milling, processing, composition, structure, product development and byproduct utilization of cereals, pulses, millets and oil seeds.
50. Antinutritional factors.
51. Instant ready mixes.
52. Packaging - materials and methods.
53. Nutritional labeling of food.
54. Quality control -systems and tools.
55. Food plant sanitation.
56. Food hygiene.
57. Environment and waste management.
58. Total quality management,
59. good management practices,
60. HACCP and codex alimentarius commission.
#Fsopreparation
#fsopreviousyearquestions
In this video,we would be discussing FSO exam topic, Food Adulteration.Topic covered in this video are follows
3.PFA act
PART I – FOOD TECHNOLOGY
1. Principles and methods of food preservation –
2. Heat processing,
3. pasteurization,
4. canning,
5. dehydration,
6. freezing,
7. freeze drying,
8. fermentation,
9. microwave,
10. irradiation and
11. chemical preservatives –
12. Aseptic preservation,
13. hurdle technology,
14. hydrostatic pressure technology,
15. microwave processing,
16. microfiltration,
17. bactofugation,
18. ultra high voltage electric fields,
19. pulse electric fields,
20. high pressure processing,
21. irradiation,
22. thermosonication,
23. ohmic heating,
24. dielectric heating,
25. infrared,
26. induction heating,
27. antibacterial and bacteriocins.
28. Food fortification.
29. Food additives.
30. Classification,
31. composition,
32. manufacture,
33. packaging,
34. storage and defects of tomato products,
35. other convenience foods from fruits and vegetables,
36. beverages - tea, cocoa and coffee -
37. pickles,
38. chutney,
39. sauces,
40. spices,
41. jam,
42. jelley,
43. marmalade,
44. health drinks,
45. restructured fruits and vegetables,
46. preparation of fruits and vegetables,
47. minimally processed products and
48. Individually Quick Freezed products.
49. Milling, processing, composition, structure, product development and byproduct utilization of cereals, pulses, millets and oil seeds.
50. Antinutritional factors.
51. Instant ready mixes.
52. Packaging - materials and methods.
53. Nutritional labeling of food.
54. Quality control -systems and tools.
55. Food plant sanitation.
56. Food hygiene.
57. Environment and waste management.
58. Total quality management,
59. good management practices,
60. HACCP and codex alimentarius commission.
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