Search Previous Year Questions

Direction: Read the following passage and answer the questions as directed. There are some blanks given in the passage. Fill in the blanks with the help of the alternatives given. Select the most appropriate option for each number mentioned in the blank space.

Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is __(1)___to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments.

This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production‐to‐consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present.

The world has progressed through hunter-gatherer, agricultural, and industrial stages to providers of goods and services. This progression has been catalyzed by the cultural and social evolution of mankind and the need to solve specific societal issues, such as the need for preservation to free people from ___(2)__for food, and the need for adequate nutrition via consistent food supply year-round. These forces led to the development of the food industry, which has contributed immensely to the basis for a healthy human civilization and helped society prosper and flourish.

According to Harvard Univ. biological anthropologist Richard Wrangham, food processing was launched about 2 million years ago by a distant ancestor who discovered cooking, the original form of food processing. Later, but still, during prehistoric times, cooking was (3)_ by fermenting, drying, preserving with salt, and other primitive forms of food processing, which allowed groups and communities to form and survive. Humans thus first learned how to cook food, then how to transform, preserve, and store it safely. This experience‐based technology led to modern food processing. Much later, the domestication of plants and land cultivation became widespread, and at the end of the last Ice Age, humans revolutionized eating meat by domesticating animals for food. Thus, plant and animal agriculture also contributed to improving the human condition.

A study of every ancient civilization clearly shows that throughout history humans overcame hunger and disease, not only by harvesting food from a cultivated land but also by processing it with sophisticated methods. For example, the 3 most important foods in Ancient Greece—bread, olive oil, and wine—were all products of complicated processing that transformed perishable, (4)_, or hardly edible raw materials into safe, flavorful, nutritious, stable, and enjoyable foods.

Today, our production‐to‐consumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly, and more readily (5)_ than ever before.

Direction: Read the following passage and answer the questions as directed. There are some blanks given in the passage. Fill in the blanks with the help of the alternatives given. Select the most appropriate option for each number mentioned in the blank space.

Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is __(1)___to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments.

This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production‐to‐consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present.

The world has progressed through hunter-gatherer, agricultural, and industrial stages to providers of goods and services. This progression has been catalyzed by the cultural and social evolution of mankind and the need to solve specific societal issues, such as the need for preservation to free people from ___(2)__for food, and the need for adequate nutrition via consistent food supply year-round. These forces led to the development of the food industry, which has contributed immensely to the basis for a healthy human civilization and helped society prosper and flourish.

According to Harvard Univ. biological anthropologist Richard Wrangham, food processing was launched about 2 million years ago by a distant ancestor who discovered cooking, the original form of food processing. Later, but still, during prehistoric times, cooking was (3)_ by fermenting, drying, preserving with salt, and other primitive forms of food processing, which allowed groups and communities to form and survive. Humans thus first learned how to cook food, then how to transform, preserve, and store it safely. This experience‐based technology led to modern food processing. Much later, the domestication of plants and land cultivation became widespread, and at the end of the last Ice Age, humans revolutionized eating meat by domesticating animals for food. Thus, plant and animal agriculture also contributed to improving the human condition.

A study of every ancient civilization clearly shows that throughout history humans overcame hunger and disease, not only by harvesting food from a cultivated land but also by processing it with sophisticated methods. For example, the 3 most important foods in Ancient Greece—bread, olive oil, and wine—were all products of complicated processing that transformed perishable, (4)_, or hardly edible raw materials into safe, flavorful, nutritious, stable, and enjoyable foods.

Today, our production‐to‐consumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly, and more readily (5)_ than ever before.

Direction: Read the following passage and answer the questions as directed. There are some blanks given in the passage. Fill in the blanks with the help of the alternatives given. Select the most appropriate option for each number mentioned in the blank space.

Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is __(1)___to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments.

This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production‐to‐consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present.

The world has progressed through hunter-gatherer, agricultural, and industrial stages to providers of goods and services. This progression has been catalyzed by the cultural and social evolution of mankind and the need to solve specific societal issues, such as the need for preservation to free people from ___(2)__for food, and the need for adequate nutrition via consistent food supply year-round. These forces led to the development of the food industry, which has contributed immensely to the basis for a healthy human civilization and helped society prosper and flourish.

According to Harvard Univ. biological anthropologist Richard Wrangham, food processing was launched about 2 million years ago by a distant ancestor who discovered cooking, the original form of food processing. Later, but still, during prehistoric times, cooking was (3)_ by fermenting, drying, preserving with salt, and other primitive forms of food processing, which allowed groups and communities to form and survive. Humans thus first learned how to cook food, then how to transform, preserve, and store it safely. This experience‐based technology led to modern food processing. Much later, the domestication of plants and land cultivation became widespread, and at the end of the last Ice Age, humans revolutionized eating meat by domesticating animals for food. Thus, plant and animal agriculture also contributed to improving the human condition.

A study of every ancient civilization clearly shows that throughout history humans overcame hunger and disease, not only by harvesting food from a cultivated land but also by processing it with sophisticated methods. For example, the 3 most important foods in Ancient Greece—bread, olive oil, and wine—were all products of complicated processing that transformed perishable, (4)_, or hardly edible raw materials into safe, flavorful, nutritious, stable, and enjoyable foods.

Today, our production‐to‐consumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly, and more readily (5)_ than ever before.

Direction: Read the following passage and answer the questions as directed. There are some blanks given in the passage. Fill in the blanks with the help of the alternatives given. Select the most appropriate option for each number mentioned in the blank space.

Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is __(1)___to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments.

This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production‐to‐consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present.

The world has progressed through hunter-gatherer, agricultural, and industrial stages to providers of goods and services. This progression has been catalyzed by the cultural and social evolution of mankind and the need to solve specific societal issues, such as the need for preservation to free people from ___(2)__for food, and the need for adequate nutrition via consistent food supply year-round. These forces led to the development of the food industry, which has contributed immensely to the basis for a healthy human civilization and helped society prosper and flourish.

According to Harvard Univ. biological anthropologist Richard Wrangham, food processing was launched about 2 million years ago by a distant ancestor who discovered cooking, the original form of food processing. Later, but still, during prehistoric times, cooking was (3)_ by fermenting, drying, preserving with salt, and other primitive forms of food processing, which allowed groups and communities to form and survive. Humans thus first learned how to cook food, then how to transform, preserve, and store it safely. This experience‐based technology led to modern food processing. Much later, the domestication of plants and land cultivation became widespread, and at the end of the last Ice Age, humans revolutionized eating meat by domesticating animals for food. Thus, plant and animal agriculture also contributed to improving the human condition.

A study of every ancient civilization clearly shows that throughout history humans overcame hunger and disease, not only by harvesting food from a cultivated land but also by processing it with sophisticated methods. For example, the 3 most important foods in Ancient Greece—bread, olive oil, and wine—were all products of complicated processing that transformed perishable, (4)_, or hardly edible raw materials into safe, flavorful, nutritious, stable, and enjoyable foods.

Today, our production‐to‐consumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly, and more readily (5)_ than ever before.

Direction: Read the following passage and answer the questions as directed. There are some blanks given in the passage. Fill in the blanks with the help of the alternatives given. Select the most appropriate option for each number mentioned in the blank space.

Just as society has evolved over time, our food system has also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is __(1)___to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments.

This Institute of Food Technologists scientific review describes the scientific and technological achievements that made possible the modern production‐to‐consumption food system capable of feeding nearly 7 billion people, and it also discusses the promising potential of ongoing technological advancements to enhance the food supply even further and to increase the health and wellness of the growing global population. This review begins with a historical perspective that summarizes the parallel developments of agriculture and food technology, from the beginnings of modern society to the present.

The world has progressed through hunter-gatherer, agricultural, and industrial stages to providers of goods and services. This progression has been catalyzed by the cultural and social evolution of mankind and the need to solve specific societal issues, such as the need for preservation to free people from ___(2)__for food, and the need for adequate nutrition via consistent food supply year-round. These forces led to the development of the food industry, which has contributed immensely to the basis for a healthy human civilization and helped society prosper and flourish.

According to Harvard Univ. biological anthropologist Richard Wrangham, food processing was launched about 2 million years ago by a distant ancestor who discovered cooking, the original form of food processing. Later, but still, during prehistoric times, cooking was (3)_ by fermenting, drying, preserving with salt, and other primitive forms of food processing, which allowed groups and communities to form and survive. Humans thus first learned how to cook food, then how to transform, preserve, and store it safely. This experience‐based technology led to modern food processing. Much later, the domestication of plants and land cultivation became widespread, and at the end of the last Ice Age, humans revolutionized eating meat by domesticating animals for food. Thus, plant and animal agriculture also contributed to improving the human condition.

A study of every ancient civilization clearly shows that throughout history humans overcame hunger and disease, not only by harvesting food from a cultivated land but also by processing it with sophisticated methods. For example, the 3 most important foods in Ancient Greece—bread, olive oil, and wine—were all products of complicated processing that transformed perishable, (4)_, or hardly edible raw materials into safe, flavorful, nutritious, stable, and enjoyable foods.

Today, our production‐to‐consumption food system is complex, and our food is largely safe, tasty, nutritious, abundant, diverse, convenient, and less costly, and more readily (5)_ than ever before.