Food Science MCQs-18

1. The major extracellular cation responsible for maintaining fluid balance is ______

 Sodium

 Magnesium

 Calcium

 Potassium

2. In the human body, excess amino acids are primarily ________.

 Converted to glucose or fat

 Stored as glycogen

 Stored as protein

 Excreted unchanged

3. Globally, environmental footprint of agriculture sector in 2025 is mainly linked to ______

 Reduced methane emissions

 Biodiversity conservation

 Carbon sequestration dominance

 Land, water, and nutrient use

4. Thermic effect of food is highest for _______

 Fat

 Protein

 Carbohydrate

 Fiber

5. In 2025, which trend best reflects structural transformation in agriculture?

 Reduced mechanization

 Declining productivity

 Rising rural labor share

 Declining employment share with rising value added

6. The first step in food processing is usually _________

 Packaging

 Fortification

 Harvesting

 Cooking

7. Fortification aims to __________

 Improve taste only

 Increase shelf life

 Prevent nutrient deficiencies

 Reduce cost

8. Water constitutes approximately _______ percentage of total body weight in a healthy adult male

 50–55%

 40–45%

 70–75%

 60–65%

9. Among the major drivers of renewed food price volatility in 2025 include ________

 Energy, climate, and trade shocks

 Reduced fertilizer use

 Overproduction of cereals

 Expansion of organic farming

10. Which discipline provides the strongest scientific basis for regenerative agriculture?

 Agroecology

 Agricultural economics

 Food chemistry

 Molecular biology

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Food Science MCQs-18

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