Food Biotechnology MCQs (Quiz 7)

Posted on Author agropublishers 0

Table of Contents

Food Biotechnology MCQs (Quiz 7)
Multiple Choice Questions for Professional Test Preparation

[Explore all MCQs] [Food Science MCQs] [Food Biotechnology MCQs]
[Enzymology MCQs] [Plant Nutrition MCQs]  [Plant Physiology MCQs] [Botany MCQs ]

1. Extrinsic factors affecting food spoilage include ______________________

 
 
 
 

2. Which food product commonly utilizes pectin for gel formation?

 
 
 
 

3. Drying of foods and food products mainly helps to _____________________

 
 
 
 

4. The enzyme used in cheese making obtained from microbial sources, is _______________

 
 
 
 

5. The Flavr Savr tomato became the first genetically engineered food approved for human consumption in the year _________________

 
 
 
 

6. Food metabolomics can help detect ___________

 
 
 
 

7. In the Flavr Savr tomato, antisense RNA functioned by_____________________

 
 
 
 

8. Water activity is important in food preservation because it influences _______________________

 
 
 
 

9. Fruit softening during ripening is largely associated with degradation of ________________

 
 
 
 

10. A biosensor mainly consists of a biological element and a ___________________

 
 
 
 

Question 1 of 10

Food Biotechnology MCQs (Quiz 7)

Leave a Reply

Your email address will not be published. Required fields are marked *