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Previous year question hub

Food Microbiology - Engineering Sciences Previous Year Questions

Practice Food Microbiology - Engineering Sciences previous year questions organised from real papers, with year-wise coverage and clear topic navigation.

15Papers
15Years
44Questions
1Topics

Food Microbiology question pattern

Every graph below is calculated only from this selection.

Questions by year

Year-wise coverage for Food Microbiology. Each bar uses a separate theme-derived color.

Difficulty distribution

How the classified questions are distributed by difficulty.

Easy 34 77.3%
Medium 10 22.7%

Question type distribution

MCQ, numerical, multiple-select and other formats found in these papers.

MCQ 35 79.5%
Numerical Answer Type (NAT) 6 13.6%
MSQ 3 6.8%

Subject weightage

Top subjects by unique question coverage.

Engineering Sciences
44 Qs

Most asked topics

Top topics across the included previous year papers.

Food Microbiology
44 Qs

Subtopic coverage

Top subtopics inside this exact selection.

Characteristics of Microorganisms
19 Qs
Microbial Growth
12 Qs
Fermented Foods and Beverages
7 Qs
Food Spoilage
3 Qs
Toxins from Microbes
3 Qs

Paper coverage

Question coverage for the most populated papers. Every active PYP paper remains listed below.

Engineering Sciences (XE) 2026
3 Qs
Engineering Sciences (XE) 2025
2 Qs
Engineering Sciences (XE) 2024
5 Qs
Engineering Sciences (XE) 2023
3 Qs
Engineering Sciences (XE) 2022
2 Qs
Engineering Sciences (XE) 2021
3 Qs
Engineering Sciences (XE) 2020
5 Qs
Engineering Sciences (XE) 2019
2 Qs
Engineering Sciences (XE) 2018
3 Qs
Engineering Sciences (XE) 2017
4 Qs
Engineering Sciences (XE) 2015
2 Qs
Engineering Sciences (XE) 2014
3 Qs
Engineering Sciences (XE) 2013
2 Qs
Engineering Sciences (XE) 2012
4 Qs
Engineering Sciences (XE) 2011
1 Qs

Browse by subtopics

Open a focused page built from the same verified paper data.

Characteristics of Microorganisms

Explore previous-paper coverage, trends and focused practice for Characteristics of Microorganisms.

19 questions12 papers12 years

Microbial Growth

Explore previous-paper coverage, trends and focused practice for Microbial Growth.

12 questions10 papers10 years

Fermented Foods and Beverages

Explore previous-paper coverage, trends and focused practice for Fermented Foods and Beverages.

7 questions7 papers7 years

Food Spoilage

Explore previous-paper coverage, trends and focused practice for Food Spoilage.

3 questions3 papers3 years

Toxins from Microbes

Explore previous-paper coverage, trends and focused practice for Toxins from Microbes.

3 questions2 papers2 years

Included previous year papers

Newest papers appear first. Sort by year, question coverage or name.

PaperYear / sessionQuestions in this viewOpen
Engineering Sciences (XE) 202620263View paper
Engineering Sciences (XE) 202520252View paper
Engineering Sciences (XE) 202420245View paper
Engineering Sciences (XE) 202320233View paper
Engineering Sciences (XE) 202220222View paper
Engineering Sciences (XE) 202120213View paper
Engineering Sciences (XE) 202020205View paper
Engineering Sciences (XE) 201920192View paper
Engineering Sciences (XE) 201820183View paper
Engineering Sciences (XE) 201720174View paper
Engineering Sciences (XE) 201520152View paper
Engineering Sciences (XE) 201420143View paper
Engineering Sciences (XE) 201320132View paper
Engineering Sciences (XE) 201220124View paper
Engineering Sciences (XE) 201120111View paper

Sample previous year questions

A varied preview from the papers represented in this selection, with every available option.

1
2011 · Engineering Sciences · Food Microbiology · Microbial Growth
Engineering Sciences (XE) 2011
In an actively growing (exponential phase) yeast culture, the cell concentration increased from 103 cells per ml to 105 cells per ml in 4 h. The doubling time of the yeast is
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2
2012 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2012
Which one of the following microorganisms is used in the preparation of bread?
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3
2013 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms
Engineering Sciences (XE) 2013
The food borne disease, Q fever is caused by the organism,
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4
2014 · Engineering Sciences · Food Microbiology · Microbial Growth
Engineering Sciences (XE) 2014
Saccharomyces cerevisiae (mean doubling time 3.2 h) is grown in a batch fermenter with an operating volume of 12 m\(^3\). A 2% (v/v) inoculum, which contains 5 kg cells per 100 m\(^3\) is mixed with the substrate. The residence time in the fermenter is 24 h and the density of broth is 1010 kg m\(^{-3}\). The mass of S. cerevisiae obtained from the fermenter, in kg, is ______________
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5
2015 · Engineering Sciences · Food Microbiology · Food Spoilage
Engineering Sciences (XE) 2015

The order of succession of microbes in the spoilage of milk, involving (P) Lactobacillus, (Q) protein digesting bacteria, (R) Lactococcus lactis, (S) yeasts and molds, is

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6
2017 · Engineering Sciences · Food Microbiology · Fermented Foods and Beverages
Engineering Sciences (XE) 2017
In which of the following products, ‘must’ is used as the substrate for fermentation?
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