Introduction to Food Science MCQs

1. What is the primary focus of food science? a) Studying the culture of food b) Analyzing food myths c) Understanding the nature, composition, and behavior of foods d) Evaluating food marketing strategies Answer: c 2. Which nutrient is most abundant in the human body? a) Carbohydrates b) Fats c) Proteins d) Water Answer: d 3. The Maillard reaction is primarily responsible for which food characteristic? a) Color changes in fruits b) Browning of bread during baking c) Spoilage of dairy products d) Fermentation of vegetables Answer: b 4. What is the primary function of carbohydrates in the diet? a) Provide energy b) Build muscle c) Repair tissues d) Enhance flavor Answer: a 5. Which food component is responsible for the sensation of umami? a) Glucose b) Sodium chloride c) Glutamate d) Sucrose Answer: c 6. What is pasteurization? a) A process of freezing food to preserve it b) A method of cooking food using steam c) A heat treatment to destroy harmful microorganisms in food d) A technique for enhancing the flavor of food Answer: c 7. Which vitamin is known as ascorbic acid? a) Vitamin A b) Vitamin C c) Vitamin D d) Vitamin K Answer: b 8. Which mineral is essential for the formation of hemoglobin in blood? a) Calcium b) Iron c) Magnesium d) Zinc Answer: b 9. What is the primary purpose of food additives? a) Improve nutritional value b) Enhance flavor and appearance c) Increase food production d) Extend shelf life and safety Answer: d 10. Which microorganism is commonly used in the production of yogurt? a) Escherichia coli b) Lactobacillus bulgaricus c) Staphylococcus aureus d) Salmonella enterica Answer: b 11. What is the main benefit of dietary fiber? a) Provides energy b) Builds muscle c) Aids in digestion and prevents constipation d) Enhances flavor Answer: c 12. Which process involves the conversion of sugars into alcohol and carbon dioxide? a) Pasteurization b) Fermentation c) Emulsification d) Hydrolysis Answer: b 13. Which vitamin is crucial for blood clotting? a) Vitamin A b) Vitamin E c) Vitamin K d) Vitamin D Answer: c 14. What is the main source of trans fats in the diet? a) Olive oil b) Fish c) Partially hydrogenated oils d) Fruits Answer: c 15. Which food preservation method uses salt or sugar to draw out moisture? a) Canning b) Drying c) Smoking d) Curing Answer: d 16. Which foodborne pathogen is commonly associated with undercooked poultry? a) Escherichia coli b) Listeria monocytogenes c) Campylobacter jejuni d) Clostridium botulinum Answer: c 17. What is the recommended daily intake of dietary fiber for adults? a) 5-10 grams b) 10-15 grams c) 25-30 grams d) 35-40 grams Answer: c 18. What does the term “fortification” refer to in food science? a) Removing harmful substances from food b) Adding nutrients to food to improve its nutritional value c) Enhancing the flavor of food d) Extending the shelf life of food Answer: b 19. Which fatty acid is essential for human health and must be obtained from the diet? a) Saturated fatty acids b) Monounsaturated fatty acids c) Trans fatty acids d) Omega-3 fatty acids Answer: d 20. What is a primary function of proteins in the body? a) Provide energy b) Build and repair tissues c) Enhance flavor d) Store genetic information Answer: b 21. Which vitamin is synthesized by the human body when exposed to sunlight? a) Vitamin A b) Vitamin B12 c) Vitamin D d) Vitamin E Answer: c 22. Which foodborne illness is caused by the ingestion of preformed toxins? a) Botulism b) Salmonellosis c) Listeriosis d) Hepatitis A Answer: a 23. What is the role of antioxidants in food? a) Increase shelf life by preventing oxidation b) Enhance flavor c) Improve texture d) Promote fermentation Answer: a 24. What is the process of removing water from food called? a) Fermentation b) Pasteurization c) Dehydration d) Emulsification Answer: c 25. Which nutrient is most important for maintaining healthy vision? a) Vitamin A b) Vitamin C c) Vitamin E d) Vitamin K Answer: a 26. Which preservation method involves heating food to high temperatures to kill microorganisms? a) Freezing b) Canning c) Dehydration d) Salting Answer: b 27. What is the term for the alteration of food’s genetic material? a) Pasteurization b) Fortification c) Genetic modification d) Fermentation Answer: c 28. Which enzyme breaks down starches into sugars? a) Lipase b) Protease c) Amylase d) Lactase Answer: c 29. Which food is a good source of probiotics? a) Yogurt b) Bread c) Apples d) Spinach Answer: a 30. What is the main purpose of blanching vegetables before freezing them? a) Enhance color and flavor b) Kill bacteria and other pathogens c) Reduce cooking time d) Inactivate enzymes that cause spoilage Answer: d 31. Which substance is commonly used to thicken sauces and soups? a) Salt b) Sugar c) Cornstarch d) Baking soda Answer: c 32. Which vitamin deficiency can lead to scurvy? a) Vitamin A b) Vitamin B12 c) Vitamin C d) Vitamin D Answer: c 33. Which type of microorganism is yeast? a) Bacteria b) Virus c) Fungus d) Protozoa Answer: c 34. What is the primary purpose of emulsifiers in food? a) Preserve color b) Enhance flavor c) Improve texture by stabilizing mixtures d) Increase shelf life Answer: c 35. What is the main function of lipids in the diet? a) Build and repair tissues b) Provide energy and store fat-soluble vitamins c) Enhance flavor d) Improve digestion Answer: b 36. Which element is a key component of amino acids? a) Carbon b) Hydrogen c) Nitrogen d) Oxygen Answer: c 37. What is the main source of lactose? a) Fruits b) Vegetables c) Milk and dairy products d) Grains Answer: c 38. Which foodborne pathogen is often associated with improperly canned foods? a) Escherichia coli b) Salmonella enterica c) Clostridium botulinum d) Listeria monocytogenes Answer: c 39. Which process is used to make cheese? a) Fermentation b) Dehydration c) Emulsification d) Pasteurization Answer: a 40. What is the primary benefit of consuming whole grains? a) Improved flavor b) Higher fiber content c) Increased protein d) Enhanced fat content Answer: b 41. Which vitamin is essential for calcium absorption in the body? a) Vitamin A b) Vitamin B12 c) Vitamin D d) Vitamin E Answer: c 42. What is the most common sugar found in fruits? a) Glucose b) Sucrose c) Fructose d) Lactose Answer: c 43. Which technique is used to detect foodborne pathogens in a laboratory setting? a) Spectrophotometry b) Chromatography c) Polymerase Chain Reaction (PCR) d) Mass spectrometry Answer: c 44. What is the purpose of homogenization in milk processing? a) Kill harmful bacteria b) Enhance flavor c) Prevent separation of cream d) Increase nutritional value Answer: c 45. Which mineral is important for strong bones and teeth? a) Iron b) Magnesium c) Calcium d) Potassium Answer: c 46. Which food processing technique involves the use of gamma rays? a) Pasteurization b) Irradiation c) Fermentation d) Blanching Answer: b 47. What is the main function of dietary protein? a) Provide energy b) Enhance flavor c) Build and repair body tissues d) Improve digestion Answer: c 48. Which vitamin is water-soluble? a) Vitamin A b) Vitamin D c) Vitamin E d) Vitamin C Answer: d 49. What is the process of fermenting cabbage to make sauerkraut called? a) Pasteurization b) Curing c) Lactobacillus fermentation d) Emulsification Answer: c 50. Which food preservation method is based on low temperatures? a) Canning b) Smoking c) Freezing d) Drying Answer: c

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