Food Biotechnology MCQs (Quiz 1) Posted on May 22, 2026Author agropublishers 0 1. A fermented sausage manufacturer wants to inhibit pathogen growth while preserving flavor development. Which intervention best reflects food biotechnology principles? Ferment at 40°C for 72 hours without monitoring pH Raise salt concentration to 15% Inoculate with a starter culture of lactic acid bacteria Irradiate the meat before fermentation 2. Bt crops contain genes derived from _____________________ Saccharomyces Lactobacillus Bacillus thuringiensis Rhizobium 3. A major advantage of genetically modified crops is _________________________ Stable crop productivity Improved postharvest management Improve plant pigmentation Reduced dependence on chemical pesticides 4. Which microorganism is most commonly used in commercial bread making? Saccharomyces cerevisiae Salmonella typhi Clostridium botulinum Rhizopus stolonifer 5. Genetically modified crops are developed mainly to _______ Reduce shelf life Increase moisture Improve yield, resistance, or nutrition Reduce vitamins 6. Food biotechnology mainly involves ________ Long-term food preservation Biological methods used in food production and processing Mechanical food packaging Food engineering 7. Which of the following is an example of a genetically modified crop with enhanced nutritional content _______ Bt corn Golden Rice Roundup Ready soybean Flavr Savr tomato 8. Flavr Savr tomato was developed mainly to _______________________ Increase protein content Delay fruit softening and extend shelf life Improve insect resistance Enhance nitrogen fixation 9. Roundup Ready soybean is engineered to tolerate _________________________ Drought stress Insect attack Herbicides High salinity 10. Yogurt production depends mainly on the action of ___________________ Protozoa Lactic acid bacteria Cyanobacteria Viruses Loading … Question 1 of 10
