Food Biotechnology MCQs (Quiz 2) Posted on May 22, 2026Author agropublishers 0 1. In food biotechnology, cellulase is widely used to improve _________________ Clarification processes All of these Plant material degradation Fruit juice extraction 2. In food biotechnology, pectin is important because it contributes to _________ Radioactivity DNA replication Gel formation and texture Nitrogen fixation 3. Bt corn is genetically modified primarily for ______________________ Insect resistance Higher sugar content Enhanced vitamin production Delayed ripening 4. Artificial ripening of tomatoes during shipping commonly uses ______________ Carbon dioxide Nitrogen gas Ethylene gas Sulfur dioxide 5. Traditional tomatoes are often harvested green, as compared to Flavr Savr tomato, because traditional tomatoes _________________ Cannot produce ethylene Soften too rapidly during transport Contain toxic compounds Lack pigments 6. Genetic engineering mainly involves the ________________ Traditional hybridization Mechanical sorting of seeds Natural drying of crops Direct manipulation of an organism’s DNA 7. In yogurt manufacturing, pectin mainly acts as a ______________ Stabilizer Pigment Antibiotic Toxin 8. The Flavr Savr tomato was developed by an agricultural biotechnology company _________________ Calgene Monsanto DuPont Syngenta 9. During fermentation, microorganisms primarily function by ___________________ Destroying all enzymes present Permanently removing oxygen from the medium Converting substrates into useful products Eliminating nutrients completely 10. Agrobacterium tumefaciens is widely used in biotechnology as a _____________________ Nitrogen-fixing bacterium Food preservative Gene transfer vector Fermentation yeast Loading … Question 1 of 10
