Food Biotechnology MCQs

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1. Food biotechnology is mainly concerned with:




2. The process of converting milk into curd is:




3. Which microorganism is used in bread making?




4. The enzyme used in cheese making is:




5. Biotechnology involves manipulation of:




6. Genetically modified foods are developed mainly to:




7. Which of the following is a genetically modified crop?




8. Lactic acid bacteria play an important role in:




9. The term “transgenic food” refers to:




10. Enzymes used in food industries are mostly produced by:




11. The enzyme that converts starch into sugar is:




12. The first genetically modified food approved for sale was:




13. Which of the following is used to make yogurt?




14. Bt crops are resistant to:




15. Recombinant DNA technology is also called:




16. The enzyme used to clot milk in cheese production is:




17. Single Cell Protein (SCP) refers to:




18. The main product of alcoholic fermentation is:




19. Enzymes are:




20. The enzyme used for clarifying fruit juices is:




21. The production of vinegar is an example of:




22. The process of improving organisms using biotechnology is called:




23. Which organism produces citric acid industrially?




24. The blue veins in blue cheese are caused by:




25. In biotechnology, a “vector” is used to:




26. The term “bioreactor” refers to:




27. In genetic engineering, plasmids are:




28. Which of the following is a probiotic food?




29. DNA fragments are separated using:




30. The enzyme used in glucose syrup production is:




31. The main advantage of genetically modified crops is:




32. Fermentation is a process that occurs in:




33. The term “clone” refers to:




34. Which of these is not a fermented product?




35. The enzyme used in starch liquefaction is:




36. What is the primary use of immobilized enzymes?




37. “Bt toxin” in Bt crops is derived from:




38. Which food product uses microbial rennet instead of animal rennet?




39. Genetic modification can help improve:




40. The enzyme used in baking to improve dough handling is:




41. The microorganism used in soy sauce fermentation is:




42. Golden Rice was genetically modified to contain:




43. The process of introducing foreign DNA into a cell is called:




44. The enzyme used in beer clarification is:




45. The use of microorganisms to produce foods or food ingredients is called:




46. The technique used to amplify DNA is:




47. The main organism used in beer fermentation is:




48. The enzyme that breaks down fat is:




49. A biotechnological method to preserve food naturally is:




50. The goal of food biotechnology is to:




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