Food Technologist Interview Questions and Answers

pH is a measure of the acidity or alkalinity of a substance.

• pH stands for 'potential of hydrogen'.

• It is a scale that ranges from 0 to 14.

• A pH of 7 is considered neutral, below 7 is acidic, and above 7 is alkaline.

• pH is important in food technology as it affects the taste, texture, and safety of food.

• In HACCP (Hazard Analysis and Critical Control Points), pH is a critical control point for food safety.

• Modified Atmospheric Packaging (MAP) can be used to control pH levels in pac...read more

I can contribute to the shelf life of perishable foods by implementing proper packaging, storage, and preservation techniques.

• Implementing proper packaging techniques such as vacuum sealing or modified atmosphere packaging to prevent spoilage

• Using appropriate storage conditions such as temperature and humidity control to slow down microbial growth

• Applying preservation techniques like canning, freezing, or drying to extend the shelf life

• Conducting regular quality checks and im...read more

A fat in chemical language is a type of lipid composed of fatty acids and glycerol.

• Fats are esters of fatty acids and glycerol.

• They are insoluble in water but soluble in organic solvents.

• Fats are a concentrated source of energy in the diet.

• Examples of fats include butter, olive oil, and coconut oil.

Casein is found in milk in the form of a protein complex.

• Casein is the main protein in milk, accounting for about 80% of its total protein content.

• It exists in the form of a complex with calcium, phosphorus, and other minerals.

• Casein is responsible for the white color and opaque appearance of milk.

• It plays a crucial role in the formation and stability of milk curds during cheese production.

A food safety hygiene checklist includes measures to prevent contamination and ensure safe handling of food.

• Regular hand washing and use of gloves

• Proper storage and labeling of food

• Thorough cleaning and sanitizing of equipment and surfaces

• Monitoring and controlling temperature during food preparation and storage

• Implementing a food safety plan and training employees on safe food handling practices