Food Engineering & Technology: A Practice Book is a comprehensive resource that includes objective-type questions and answers. The book is designed to cover a wide range of topics in accordance with the syllabus of various competitive examinations, including JRF, SRF, ARS, and GATE. This book is an essential resource for students of Food Science, Technology, and Engineering, as well as related disciplines, who are preparing for both written and oral examinations. In addition, practicing researchers, technologists, and engineers can use this book as a readily available handbook for quick reference. Furthermore, faculty members who teach Food Technology can find this book useful as a valuable question bank. The book is expected to be highly sought after by students and professionals alike, and it is hoped that it will serve as a valuable resource for those seeking to enhance their knowledge and understanding of Food Engineering and Technology.

1. Carbohydrates 2. Proteins 3. Lipids 4. Pigments 5. Enzymes and Food Flavour 6. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors 7. Food and Microorganisms: General Concepts 8. Food Spoilage and Food Borne Illness 9. Microorganisms in Food Production 10. Processing: Principles and Methods 11. Food Additives and Preservatives 12. Food Packaging 13. Grains and Oilseeds Processing 14. Fruits, Vegetables and Plantation Products Processing 15. Animal Products 16. Food Safety and Regulations 17. Basic Concepts 18. Food Rheology and Pumps 19. Heat Transfer 20. Mass Transfer Operations 21. Unit Operations: Size reduction, Filtration, Separation Mixing, Agitation and Extrusion 22. Food Processing 23. Numerical Problems in Food Engineering 24. Bakery Products 25. Non Thermal Methods in Food Processing