Food Biotechnology MCQs (Quiz 5) Posted on May 22, 2026Author agropublishers 0 1. Which technology is commonly used in food metabolomics? Autoclaving Mass spectrometry PCR ELISA 2. Proteolysis in spoiled milk mainly involves breakdown of ______________ Lipids Proteins Minerals Carbohydrates 3. Citrus fruits are relatively resistant to bacterial spoilage because _________________ They contain high protein Their pH is low They contain no water They lack nutrients 4. Pectin is commonly found in the cell walls of ____________ Fungi Fruits Animals Bacteria 5. Controlled fermentation helps improve food _______ Spoilage rate Pathogen survival Safety and shelf life Toxicity 6. Cellulase is an enzyme that breaks down _______ Lipids Cellulose Proteins Pectin 7. Which enzyme is most important in the degradation of plant tissues? Lipase Urease Pectinase Catalase 8. In food biotechnology, pectinase is widely used for ______________ DNA sequencing Nitrogen fixation Protein coagulation Fruit juice clarification 9. Proteolysis in milk spoilage results in ______________ Loss of lactose Increased vitamins Bitter flavor Sweet taste 10. Microbial rennet is mainly used in the dairy industry for ___________ Milk pasteurization Protein synthesis Milk coagulation during cheese production Lactose fermentation Loading … Question 1 of 10
