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