Free Online Directory Introduction to Food Science MCQs - MCQs Answers

Introduction to Food Science MCQs

by
50 min Score: 0 Attempted: 0/50 Subscribe
1. 1. What is the primary focus of food science?





2. 2. Which nutrient is most abundant in the human body?





3. 3. The Maillard reaction is primarily responsible for which food characteristic?





4. 4. What is the primary function of carbohydrates in the diet?





5. 5. Which food component is responsible for the sensation of umami?





6. 6. What is pasteurization?





7. 7. Which vitamin is known as ascorbic acid?





8. 8. Which mineral is essential for the formation of hemoglobin in blood?





9. 9. What is the primary purpose of food additives?





10. 10. Which microorganism is commonly used in the production of yogurt?





11. 11. What is the main benefit of dietary fiber?





12. 12. Which process involves the conversion of sugars into alcohol and carbon dioxide?





13. 13. Which vitamin is crucial for blood clotting?





14. 14. What is the main source of trans fats in the diet?





15. 15. Which food preservation method uses salt or sugar to draw out moisture?





16. 16. Which foodborne pathogen is commonly associated with undercooked poultry?





17. 17. What is the recommended daily intake of dietary fiber for adults?





18. 18. What does the term “fortification” refer to in food science?





19. 19. Which fatty acid is essential for human health and must be obtained from the diet?





20. 20. What is a primary function of proteins in the body?





21. 21. Which vitamin is synthesized by the human body when exposed to sunlight?





22. 22. Which foodborne illness is caused by the ingestion of preformed toxins?





23. 23. What is the role of antioxidants in food?





24. 24. What is the process of removing water from food called?





25. 25. Which nutrient is most important for maintaining healthy vision?





26. 26. Which preservation method involves heating food to high temperatures to kill microorganisms?





27. 27. What is the term for the alteration of food’s genetic material?





28. 28. Which enzyme breaks down starches into sugars?





29. 29. Which food is a good source of probiotics?





30. 30. What is the main purpose of blanching vegetables before freezing them?





31. 31. Which substance is commonly used to thicken sauces and soups?





32. 32. Which vitamin deficiency can lead to scurvy?





33. 33. Which type of microorganism is yeast?





34. 34. What is the primary purpose of emulsifiers in food?





35. 35. What is the main function of lipids in the diet?





36. 36. Which element is a key component of amino acids?





37. 37. What is the main source of lactose?





38. 38. Which foodborne pathogen is often associated with improperly canned foods?





39. 39. Which process is used to make cheese?





40. 40. What is the primary benefit of consuming whole grains?





41. 41. Which vitamin is essential for calcium absorption in the body?





42. 42. What is the most common sugar found in fruits?





43. 43. Which technique is used to detect foodborne pathogens in a laboratory setting?





44. 44. What is the purpose of homogenization in milk processing?





45. 45. Which mineral is important for strong bones and teeth?





46. 46. Which food processing technique involves the use of gamma rays?





47. 47. What is the main function of dietary protein?





48. 48. Which vitamin is water-soluble?





49. 49. What is the process of fermenting cabbage to make sauerkraut called?





50. 50. Which food preservation method is based on low temperatures?





All copyrights Reserved by MCQsAnswers.com - Powered By T4Tutorials