Food Biotechnology MCQs (Quiz 3) Posted on May 22, 2026Author agropublishers 0 1. The major product formed after cellulase hydrolyzes cellulose is __________ Glucose Fructose Sucrose Maltose 2. Cold plasma technology is used in food processing mainly for ___________ Fermentation Surface microbial decontamination Drying Cooking 3. Ethanol fermentation mainly converts glucose into ______________________ Proteins and amino acids Lactic acid and oxygen Ethanol and carbon dioxide Acetic acid and water 4. A food scientist wants to produce lactose-free milk using an enzymatic method. Which enzyme should be selected? Protease Lipase Lactase Amylase 5. Commercial pectin is most commonly extracted from ____________ Yeast cells Animal milk Citrus peels and apple pomace Yogurt 6. Intrinsic factors affecting food spoilage include ______________________ Storage atmosphere Temperature Relative humidity pH of food 7. ______________ of the following is highly perishable to microbial degradation Dry beans Milk Rice Wheat flour 8. Which food biotechnology application commonly uses low-methoxyl pectin? Antibiotic synthesis Fuel production Low-sugar jams and jellies Nitrogen fixation 9. Escherichia coli is a _______ commonly found in the intestinal tract of humans and animals Bread-making yeast Bacterium Filamentous fungus Lactic acid bacterium 10. Which biotechnology technique was used in the Flavr Savr tomato? CRISPR-Cas9 Hybridoma technology Electrophoresis Antisense RNA technology Loading … Question 1 of 10
