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