Food Technologist Interview Questions and Answers for Freshers

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

I pursued food technology because of my passion for creating innovative and safe food products.

• Passion for creating innovative and safe food products

• Interest in understanding the science behind food processing and preservation

• Desire to contribute to the development of sustainable and healthy food options

• Fascination with the potential to improve food quality and safety

• Enjoyment of working in a dynamic and fast-paced industry

• Examples: developing new flavors, improving food pack...read more