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History and development MCQs – Food Science

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1. Which ancient civilization is credited with developing the earliest methods of food preservation, such as drying and salting?





2. The concept of food safety and hygiene was first formally documented in which ancient text?





3. Which scientist is known for discovering the role of microorganisms in fermentation and spoilage in the 19th century?





4. The invention of the canning process, which significantly improved food preservation, is attributed to:





5. Which technology, developed in the early 20th century, revolutionized food storage and distribution by keeping food at low temperatures?





6. The development of the USDA’s food guide pyramid in 1992 aimed to:





7. Which process, introduced by the food industry in the mid-20th century, involves rapidly freezing food to preserve its quality?





8. The modern field of Food Science began to take shape in the late 19th and early 20th centuries due to advancements in:





9. Which food preservation method involves heating food to kill pathogens and extend shelf life, and was developed in the 19th century?





10. In which decade did the concept of “food science” as a formal academic discipline begin to emerge?





11. The development of which method in the 20th century contributed significantly to the shelf life and safety of dairy products?





12. Which scientist is known for his work on the nutritional content of food and the development of the vitamin theory?





13. The establishment of the Food and Drug Administration (FDA) in the United States was a significant milestone in:





14. Which early 20th-century innovation in food science focused on the development of synthetic food colors and additives?





15. The discovery of vitamins and their importance in human nutrition was a major advancement in Food Science during:





16. Which organization was established in 1945 to coordinate international food policies and research?





17. The development of which technology in the 1980s allowed for the analysis of food components at the molecular level?





18. Which field of study emerged in the late 20th century, focusing on the impact of food on health and disease prevention?





19. The introduction of genetically modified organisms (GMOs) in the 1990s marked a significant development in which area of Food Science?





20. Which food processing method was developed in the 20th century to kill bacteria and preserve food through high-pressure treatment?





21. Which scientist is known for his research on the role of microorganisms in food fermentation, particularly for yogurt and kefir production?





22. The development of which method in the late 20th century focused on reducing the risk of foodborne illnesses by controlling microbial growth?





23. The introduction of food labeling laws in the 20th century was aimed at:





24. Which technological advancement allowed for the precise control of temperature and humidity during food storage and transport in the 20th century?





25. The study of foodborne pathogens and their prevention became a major focus of Food Science during which period?





26. The development of the “food pyramid” concept in the early 1990s was an effort to:





27. Which of the following is an early example of food preservation methods developed by the Chinese?





28. Which food processing method involves heating food to high temperatures for a short time to kill pathogens without affecting taste and quality?





29. The introduction of which technology in the late 20th century enabled the rapid detection of pathogens in food products?





30. The establishment of which organization in the 1960s aimed to address global food security and agricultural development?





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