Being a food technologist, i got to face few of the following technical questions. 1. Whar is D.E.? 2. Water activity? 3. What is rigor mortis? 4. What is rancidity? 5. What is per oxide value? 6. Few of the questions regarding spray dryer (as i worked on it) 7. What stabilizers do you use in your product (before that i worked in tata chemicals and product was oligosaccharides)? Etc.