Food Biotechnology MCQs (Quiz 4) Posted on May 22, 2026Author agropublishers 0 1. Lactic acid bacteria preserve foods mainly by _______ Acid production Protein degradation Oxygen generation Vitamin destruction 2. DNA barcoding is a molecular technique helps identify ___________________ Water activity Food pigmentation Species origin of food material Packaging materials 3. Starter cultures are used in food fermentation to _______ Increase spoilage Initiate controlled microbial growth Eliminate enzymes Remove nutrients 4. Radicidation is irradiation treatment aimed at ________________ in foods, improving safety and shelf life Lipid hydrolysis Vitamin destruction Pigment synthesis Pathogen reduction 5. Which factor is essential for effective pectin gel formation? Appropriate pH and sugar concentration Absence of sugars Low humidity only High nitrogen content 6. Rhizopus stolonifer is a fungus that commonly associated with ______________ Yogurt production Bread and fruit spoilage Nitrogen fixation Alcohol fermentation 7. Food metabolomics is important in food biotechnology because it helps analyze ___________________ in foods Primarily DNA Packaging polymers Mainly proteins Small-molecule metabolites 8. Biosensors in food biotechnology help detect __________________ Pathogens and contaminants Lipids Vitamins Protein crystals 9. The Flavr Savr tomato targeted the enzyme ________________ responsible for fruit softening Lipase Amylase Polygalacturonase Cellulase 10. __________________ was the first commercially grown genetically engineered food approved for human consumption Bt soybean Bt Cotton Bt Maize Flavr Savr tomato Loading … Question 1 of 10
