Food Biotechnology MCQs Food science

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1. Which of the following is a primary goal of food biotechnology?
(A) All of the above
(B) Enhance the nutritional quality of food
(C) Reduce food waste
(D) Increase the shelf life of food

2. Which microorganism is commonly used in the production of yogurt?
(A) Lactobacillus bulgaricus
(B) Saccharomyces cerevisiae
(C) Escherichia coli
(D) Bacillus subtilis

3. What is the role of genetic modification in food biotechnology?
(A) To create crops with enhanced resistance to pests
(B) To increase the yield of crops
(C) To improve the nutritional content of food
(D) All of the above

4. Which of the following is an example of a genetically modified crop?
(A) Conventional wheat
(B) Regular corn
(C) Organic tomatoes
(D) Golden rice

5. What is a primary benefit of genetically modified organisms (GMOs) in agriculture?
(A) Increased crop resistance to diseases
(B) Reduced need for chemical fertilizers
(C) Enhanced taste of food products
(D) Reduced cost of food production

6. Which technique is commonly used to introduce foreign genes into plants?
(A) Electroporation
(B) Gene gun
(C) CRISPR-Cas9
(D) Agrobacterium-mediated transformation

7. Which of the following is a genetically engineered enzyme used in food processing?
(A) All of the above
(B) Lactase
(C) Pectinase
(D) Amylase

8. What is the purpose of using enzymes in food biotechnology?
(A) All of the above
(B) To enhance nutritional content
(C) To extend shelf life
(D) To improve texture and flavor

9. Which of the following is a method for detecting GMOs in food products?
(A) Both A and B
(B) ELISA (Enzyme-Linked Immunosorbent Assay)
(C) Gas Chromatography
(D) PCR (Polymerase Chain Reaction)

10. Which of the following is NOT a method of gene editing in food biotechnology?
(A) CRISPR-Cas9
(B) TALENs
(C) Zinc Finger Nucleases
(D) SDS-PAGE

11. What is the purpose of using molecular markers in food biotechnology?
(A) To enhance shelf life
(B) To improve food flavor
(C) To measure nutrient levels
(D) To track genetic modifications

12. Which of the following is an example of a biopesticide used in food biotechnology?
(A) Rhizobium
(B) Bacillus thuringiensis (Bt)
(C) Saccharomyces cerevisiae
(D) Aspergillus niger

13. What is the role of probiotics in food biotechnology?
(A) To provide health benefits through live microorganisms
(B) To enhance texture
(C) To improve flavor
(D) To increase shelf life

14. Which of the following is a commonly used microorganism in the production of beer?
(A) Lactobacillus acidophilus
(B) Penicillium notatum
(C) Saccharomyces cerevisiae
(D) Aspergillus oryzae

15. What is the primary objective of food fermentation in biotechnology?
(A) All of the above
(B) To increase the nutritional content
(C) To enhance preservation
(D) To improve flavor and texture

16. Which of the following is NOT a product of fermentation?
(A) Vinegar
(B) Cheese
(C) Sugar
(D) Yogurt

17. What is the function of genetically modified microorganisms in the production of cheese?
(A) To produce rennet for curdling milk
(B) To enhance flavor
(C) To increase shelf life
(D) To reduce fat content

18. Which of the following enzymes is used in the production of high-fructose corn syrup?
(A) Amylase
(B) Protease
(C) Lactase
(D) Glucose isomerase

19. What is the main advantage of using transgenic crops in agriculture?
(A) Reduced environmental impact
(B) Increased resistance to herbicides and pests
(C) Improved aesthetic qualities of crops
(D) Lower production costs

20. Which technology is used to create genetically modified plants that are resistant to specific herbicides?
(A) RNA interference
(B) Transgenic technology
(C) CRISPR-Cas9
(D) DNA sequencing

21. What is a potential concern associated with the use of GMOs in food production?
(A) Increased nutrient content
(B) Enhanced flavor
(C) Environmental impact
(D) Extended shelf life

22. Which of the following is a method for producing ethanol from biomass in food biotechnology?
(A) Hydrolysis
(B) Photosynthesis
(C) Fermentation
(D) Distillation

23. What is the role of bioinformatics in food biotechnology?
(A) To increase food production efficiency
(B) To improve food taste
(C) To enhance food texture
(D) To analyze and interpret genetic data

24. Which of the following is NOT a common application of food biotechnology?
(A) Development of functional foods
(B) Creation of synthetic pesticides
(C) Production of biofuels
(D) Improvement of crop resistance

25. Which type of biotechnology involves the use of microorganisms to improve food quality?
(A) Red biotechnology
(B) White biotechnology
(C) Green biotechnology
(D) Blue biotechnology

26. What is the main purpose of using biosensors in food biotechnology?
(A) To enhance flavor
(B) To detect contaminants and pathogens
(C) To increase shelf life
(D) To improve texture

27. Which of the following is a genetically modified organism used in the production of insulin?
(A) Lactobacillus acidophilus
(B) Saccharomyces cerevisiae
(C) E. coli
(D) Penicillium chrysogenum

28. What is the main benefit of using genetically engineered yeast in food production?
(A) Increased nutritional value
(B) Enhanced flavor
(C) Longer shelf life
(D) Improved production efficiency

29. Which of the following is a concern related to the consumption of genetically modified foods?
(A) Enhanced taste
(B) Allergenicity
(C) Increased nutrient content
(D) Improved shelf life

30. Which of the following is a method for modifying the genetic material of microorganisms?
(A) Gene cloning
(B) Gene editing
(C) Gene therapy
(D) Gene sequencing

31. Which of the following is an example of a functional food developed using biotechnology?
(A) Processed cheese
(B) High-fructose corn syrup
(C) Probiotic yogurt
(D) Refined sugar

32. What is the role of genetic markers in food biotechnology?
(A) To increase the shelf life of food products
(B) To enhance the taste of food
(C) To identify specific traits in crops
(D) To improve food texture

33. Which of the following is a benefit of using plant-based biotechnology in food production?
(A) Reduction in greenhouse gas emissions
(B) Increase in food waste
(C) Higher use of chemical pesticides
(D) Decrease in crop yield

34. What is the purpose of using cryopreservation in food biotechnology?
(A) To enhance food flavor
(B) To preserve food samples at low temperatures
(C) To improve food texture
(D) To increase shelf life

35. Which technique is used for the large-scale production of recombinant proteins in biotechnology?
(A) Gene editing
(B) Electroporation
(C) Cell culture
(D) Protein crystallography

36. What is the role of plant tissue culture in food biotechnology?
(A) To improve food texture
(B) To enhance the flavor of food
(C) To increase the shelf life of food products
(D) To propagate plants from small tissue samples

37. Which of the following is a method used to improve the nutritional content of food crops?
(A) Fermentation
(B) Biofortification
(C) Hydrolysis
(D) Pasteurization

38. Which of the following is NOT a benefit of using food biotechnology?
(A) Increased crop yield
(B) Enhanced nutritional quality
(C) Improved taste
(D) Increased use of synthetic additives

39. Which microorganism is used in the production of bread?
(A) Saccharomyces cerevisiae
(B) Lactobacillus acidophilus
(C) Aspergillus oryzae
(D) Penicillium notatum

40. What is the primary role of enzymes in the production of biofuels?
(A) To increase the shelf life of biofuels
(B) To enhance the flavor of biofuels
(C) To convert biomass into fermentable sugars
(D) To improve the texture of biofuels

41. Which of the following is a biotechnological approach to enhance the quality of dairy products?
(A) Probiotics
(B) All of the above
(C) Genetic modification of dairy animals
(D) Enzyme treatment

42. What is the purpose of using microbial fermentation in the production of soy sauce?
(A) To enhance flavor and aroma
(B) To increase shelf life
(C) To reduce sodium content
(D) To improve texture

43. Which of the following is a common application of biotechnology in the production of plant-based meats?
(A) Genetic modification
(B) Enzyme optimization
(C) Fermentation
(D) All of the above

44. What is the role of genetic engineering in the production of enzyme preparations for food processing?
(A) To improve food taste
(B) To enhance enzyme activity and stability
(C) To extend shelf life
(D) To increase food texture

45. Which of the following is a key concern related to the use of genetically modified organisms (GMOs) in food production?
(A) Enhanced food safety
(B) Improved flavor
(C) Increased nutritional value
(D) Environmental safety

46. Which technology is used to improve the metabolic efficiency of microorganisms used in food biotechnology?
(A) CRISPR-Cas9
(B) Metabolic engineering
(C) Gene therapy
(D) RNA interference

47. What is the purpose of using DNA fingerprinting in food biotechnology?
(A) To increase nutritional content
(B) To improve food texture
(C) To enhance food flavor
(D) To authenticate food products and verify their origin

48. Which of the following is a biotechnology-based approach to enhance food safety?
(A) Improved food handling practices
(B) Use of chemical preservatives
(C) Enhanced packaging materials
(D) Development of biosensors for pathogen detection

49. What is the role of synthetic biology in food biotechnology?
(A) To increase the shelf life of food products
(B) To improve the taste of food
(C) To design and construct new biological parts and systems
(D) To enhance food texture

50. Which of the following is a key advantage of using biotechnology in the development of functional foods?
(A) Reduced consumer demand
(B) Increased production costs
(C) Ability to target specific health benefits
(D) Increased use of artificial additives

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