National Dairy Development Board Senior Office Executive Interview Questions and Answers

Q1. Tell me about yourself?
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Q2. Previous company experience?
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Q3. What is fermentation
Ans. 
Fermentation is a metabolic process that converts sugars into acids, gases, or alcohol using microorganisms like yeast or bacteria.
• Fermentation is a anaerobic process, meaning it occurs without the presence of oxygen

• Common examples include the fermentation of sugars to produce alcohol in beer, wine, and spirits

• Yeast is a common microorganism used in fermentation to produce bread, beer, and wine

• Lactic acid fermentation ...read more
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Q4. Difference between Aerobic and Anaerobic fermentation
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Aerobic fermentation requires oxygen, while anaerobic fermentation does not.
• Aerobic fermentation produces more ATP than anaerobic fermentation.

• Anaerobic fermentation is used in the production of alcohol, while aerobic fermentation is used in the production of vinegar.

• Aerobic fermentation is more efficient in terms of energy production.

• Anaerobic fermentation can occur in the absence of oxygen, such as in muscle cells du
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Q5. Fat percentage of Tonned, skimmed and full cream milk?
Ans. 
Toned milk has around 3% fat, skimmed milk has less than 0.5% fat, and full cream milk has around 6-8% fat.
• Toned milk typically has around 3% fat content.

• Skimmed milk has less than 0.5% fat content.

• Full cream milk usually contains around 6-8% fat.

• Fat percentage can vary slightly based on the brand and processing methods.
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Q6. Which bacteria responsible for milk spoilage?
Ans. 
The bacteria responsible for milk spoilage include psychrotrophic bacteria, coliform bacteria, and lactic acid bacteria.
• Psychrotrophic bacteria can grow at refrigeration temperatures and are commonly found in raw milk.

• Coliform bacteria, such as Escherichia coli, can indicate poor hygiene during milk production.

• Lactic acid bacteria can produce off-flavors and cause milk to sour.
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Q7. Pasteurisation temperature of milk?
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Pasteurisation temperature of milk is typically around 72°C for 15 seconds.
• Pasteurisation is a process of heating food to a specific temperature for a set amount of time to kill harmful bacteria.

• The standard pasteurisation temperature for milk is around 72°C (161.6°F) for 15 seconds.

• This process helps to extend the shelf life of milk and make it safer for consumption.
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Q8. Biological Food hazards?
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Biological food hazards are risks to food safety caused by living organisms such as bacteria, viruses, parasites, and fungi.
• Biological food hazards can lead to foodborne illnesses and outbreaks.

• Common biological hazards include Salmonella, E. coli, Listeria, and Norovirus.

• Proper food handling, storage, and cooking practices are essential to prevent biological food hazards.

• Regular cleaning and sanitation of food prepara...read more
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Q9. What is HACCP ?
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HACCP stands for Hazard Analysis and Critical Control Points, a systematic preventive approach to food safety.
• HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

• It involves identifying potential hazards i...read more
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Q10. FSSAI FULL FORM?
Ans. 
Food Safety and Standards Authority of India
• FSSAI is a government body responsible for ensuring food safety and regulating the food industry in India

• It sets standards for food products and ensures their quality and safety

• FSSAI issues licenses to food businesses to ensure compliance with regulations

• Example: FSSAI registration is mandatory for all food businesses in India
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Q1. Roi,market issues,
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Q2. Previous work experience,roles and responsibilities,
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Q1. Scenarios on market challenges and team building
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Q1. Package discussion
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All questions are market related and how can build your business

Q1. How can achive your tgt,if market is very slow what is difrance bitween beat and rout
Ans. 
To achieve targets in a slow market, focus on building strong relationships with customers, identifying new opportunities, and adapting strategies.
• Focus on building strong relationships with existing customers to maintain sales

• Identify new opportunities for sales, such as targeting new market segments or offering promotions

• Adapt sales strategies to the current market conditions, such as adjusting pricing or product off...read more
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Sales & marketing strategy

Q1. Target & marketing
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Q2. What about your Annual targets
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My annual targets are to achieve a certain sales revenue and increase market share.
• My annual targets are set based on the company's overall sales goals and market conditions.

• I aim to achieve a specific sales revenue target for the year.

• Increasing market share is also a key objective, which involves acquiring new customers and retaining existing ones.

• I develop a strategic sales plan to align with the annual targets and ...read more
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Q1. Previous Exprence
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Q2. Previous Compensesion
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My previous compensation was a combination of base salary, commission, and bonuses.
• Base salary was competitive and in line with industry standards

• Commission structure incentivized exceeding sales targets

• Bonuses were awarded for meeting or exceeding performance goals
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Sales fundamentals Roi Tlsd eco

Q1. Why do you want to change your job? Where do you see yourself after 3 years?
Ans. 
I want to change my job to explore new opportunities and challenges.
• Seeking growth and advancement in my career

• Looking for a more challenging and rewarding role

• Want to broaden my skill set and gain new experiences

• Desire to work in a company with a better work culture and values

• Seeking better compensation and benefits

• Example: My current job lacks growth opportunities and I feel stagnant in my role. I want to join a comp...read more
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Q2. Where do you see yourself after 3 years
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In 3 years, I see myself as a successful Sales Officer, leading a team and achieving significant sales growth for the company.
• Leading a team of sales representatives

• Achieving and exceeding sales targets

• Developing and implementing effective sales strategies

• Building strong relationships with clients and customers

• Continuously improving product knowledge and staying updated with industry trends

• Contributing to the overall g
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Q1. Basics market knowledge,area knowledge,Self introductions etc
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Q1. Core market knowledge, Area Knowledge, Business analysis,Market trends, competitors knowledge
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Q2. Ms-Excel & powerpoint knowledge, Contribution to business, Territory analysis, situation analysis.
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Q1. What are your salary expectations?
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Q2. What is your family background?
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Q3. Share details of your previous job.
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Q4. Why are you looking for a change?
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Q5. Where do you see yourself in 5 years?
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Q6. What are your strengths and weaknesses?
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Q7. Tell me about yourself.
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