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