Food Science MCQs-18

1. The first step in food processing is usually _________

 Harvesting

 Packaging

 Cooking

 Fortification

2. In the human body, excess amino acids are primarily ________.

 Stored as glycogen

 Converted to glucose or fat

 Stored as protein

 Excreted unchanged

3. The major extracellular cation responsible for maintaining fluid balance is ______

 Calcium

 Magnesium

 Potassium

 Sodium

4. Thermic effect of food is highest for _______

 Fiber

 Fat

 Protein

 Carbohydrate

5. In 2025, which trend best reflects structural transformation in agriculture?

 Reduced mechanization

 Declining productivity

 Rising rural labor share

 Declining employment share with rising value added

6. Which discipline provides the strongest scientific basis for regenerative agriculture?

 Molecular biology

 Food chemistry

 Agricultural economics

 Agroecology

7. Among the major drivers of renewed food price volatility in 2025 include ________

 Energy, climate, and trade shocks

 Expansion of organic farming

 Overproduction of cereals

 Reduced fertilizer use

8. Globally, environmental footprint of agriculture sector in 2025 is mainly linked to ______

 Reduced methane emissions

 Carbon sequestration dominance

 Biodiversity conservation

 Land, water, and nutrient use

9. Water constitutes approximately _______ percentage of total body weight in a healthy adult male

 70–75%

 60–65%

 50–55%

 40–45%

10. Fortification aims to __________

 Improve taste only

 Increase shelf life

 Prevent nutrient deficiencies

 Reduce cost

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Food Science MCQs-18

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