1. Food biotechnology is mainly concerned with:
(A) Developing new food colors
(B) Using biological systems to improve food production and quality
(C) Increasing packaging size
(D) Reducing food cost
2. The process of converting milk into curd is:
(A) Fermentation
(B) Pasteurization
(C) Sterilization
(D) Homogenization
3. Which microorganism is used in bread making?
(A) Aspergillus
(B) Lactobacillus
(C) Saccharomyces cerevisiae
(D) Penicillium
4. The enzyme used in cheese making is:
(A) Amylase
(B) Lipase
(C) Protease
(D) Rennin
5. Biotechnology involves manipulation of:
(A) Nutrients
(B) Genes
(C) Minerals
(D) Fats
6. Genetically modified foods are developed mainly to:
(A) Reduce taste
(B) Improve yield, quality, and resistance
(C) Reduce nutritional value
(D) Change food color
7. Which of the following is a genetically modified crop?
(A) Golden Rice
(B) Wheat
(C) Oats
(D) Barley
8. Lactic acid bacteria play an important role in:
(A) Food spoilage
(B) Food packaging
(C) Food coloring
(D) Food fermentation
9. The term “transgenic food” refers to:
(A) Food containing ingredients from genetically modified organisms
(B) Food with artificial colors
(C) Food produced organically
(D) Food with added preservatives
10. Enzymes used in food industries are mostly produced by:
(A) Animals
(B) Plants
(C) Microorganisms
(D) Insects
11. The enzyme that converts starch into sugar is:
(A) Amylase
(B) Lipase
(C) Protease
(D) Invertase
12. The first genetically modified food approved for sale was:
(A) Bt Corn
(B) Golden Rice
(C) Soybean
(D) Flavr Savr Tomato
13. Which of the following is used to make yogurt?
(A) Lactobacillus bulgaricus and Streptococcus thermophilus
(B) Saccharomyces cerevisiae
(C) Penicillium roqueforti
(D) Rhizopus stolonifer
14. Bt crops are resistant to:
(A) Viruses
(B) Bacteria
(C) Drought
(D) Insects
15. Recombinant DNA technology is also called:
(A) Gene mixing
(B) Cell fusion
(C) Genetic engineering
(D) Cloning
16. The enzyme used to clot milk in cheese production is:
(A) Rennin
(B) Catalase
(C) Pectinase
(D) Amylase
17. Single Cell Protein (SCP) refers to:
(A) Protein from plant cells
(B) Protein from cereals
(C) Protein from meat
(D) Protein from microbial biomass
18. The main product of alcoholic fermentation is:
(A) Ethanol
(B) Methanol
(C) Acetone
(D) Glycerol
19. Enzymes are:
(A) Carbohydrates
(B) Lipids
(C) Proteins
(D) Minerals
20. The enzyme used for clarifying fruit juices is:
(A) Pectinase
(B) Lipase
(C) Amylase
(D) Protease
21. The production of vinegar is an example of:
(A) Alcoholic fermentation
(B) Acetic acid fermentation
(C) Lactic acid fermentation
(D) Butyric fermentation
22. The process of improving organisms using biotechnology is called:
(A) Mutation
(B) Cultivation
(C) Adaptation
(D) Genetic modification
23. Which organism produces citric acid industrially?
(A) Aspergillus niger
(B) Lactobacillus
(C) Saccharomyces
(D) Clostridium
24. The blue veins in blue cheese are caused by:
(A) Bacteria
(B) Yeast
(C) Penicillium roqueforti
(D) Lactobacillus casei
25. In biotechnology, a “vector” is used to:
(A) Destroy microbes
(B) Transfer genes
(C) Grow tissues
(D) Stop fermentation
26. The term “bioreactor” refers to:
(A) Machine for measuring enzymes
(B) Sterilizing chamber
(C) Device for pasteurization
(D) Vessel where biological reactions occur
27. In genetic engineering, plasmids are:
(A) Viral coats
(B) Protein structures
(C) Circular DNA molecules
(D) Ribosomes
28. Which of the following is a probiotic food?
(A) Yogurt
(B) Potato chips
(C) Ice cream
(D) Soft drinks
29. DNA fragments are separated using:
(A) Filtration
(B) Centrifugation
(C) Gel electrophoresis
(D) Distillation
30. The enzyme used in glucose syrup production is:
(A) Invertase
(B) Glucoamylase
(C) Pectinase
(D) Lipase
31. The main advantage of genetically modified crops is:
(A) Increased resistance to pests and diseases
(B) Decreased nutrition
(C) Increased cost
(D) Reduced yield
32. Fermentation is a process that occurs in:
(A) Sunlight
(B) Presence of oxygen
(C) High temperature
(D) Absence of oxygen
33. The term “clone” refers to:
(A) Hybrid species
(B) Genetically identical organisms
(C) Mutated organisms
(D) Artificial organisms
34. Which of these is not a fermented product?
(A) Bread
(B) Cheese
(C) Butter
(D) Yogurt
35. The enzyme used in starch liquefaction is:
(A) α-Amylase
(B) Pectinase
(C) Lipase
(D) Protease
36. What is the primary use of immobilized enzymes?
(A) Single use reactions
(B) Repeated use in bioprocesses
(C) Color enhancement
(D) Nutrient removal
37. “Bt toxin” in Bt crops is derived from:
(A) Bacillus thuringiensis
(B) Bacillus subtilis
(C) Clostridium botulinum
(D) Pseudomonas fluorescens
38. Which food product uses microbial rennet instead of animal rennet?
(A) Ice cream
(B) Butter
(C) Yogurt
(D) Cheese
39. Genetic modification can help improve:
(A) Nutritional content
(B) Shelf life
(C) Disease resistance
(D) All of the above
40. The enzyme used in baking to improve dough handling is:
(A) Lipase
(B) Amylase
(C) Catalase
(D) Protease
41. The microorganism used in soy sauce fermentation is:
(A) Saccharomyces cerevisiae
(B) Lactobacillus acidophilus
(C) Aspergillus oryzae
(D) Rhizopus oligosporus
42. Golden Rice was genetically modified to contain:
(A) Vitamin A
(B) Vitamin C
(C) Iron
(D) Protein
43. The process of introducing foreign DNA into a cell is called:
(A) Transduction
(B) Transformation
(C) Mutation
(D) Translation
44. The enzyme used in beer clarification is:
(A) Amylase
(B) Pectinase
(C) Protease
(D) β-glucanase
45. The use of microorganisms to produce foods or food ingredients is called:
(A) Food processing
(B) Food preservation
(C) Food biotechnology
(D) Food adulteration
46. The technique used to amplify DNA is:
(A) PCR (Polymerase Chain Reaction)
(B) SDS-PAGE
(C) Electroporation
(D) Sequencing
47. The main organism used in beer fermentation is:
(A) Aspergillus niger
(B) Saccharomyces cerevisiae
(C) Penicillium
(D) Lactobacillus
48. The enzyme that breaks down fat is:
(A) Amylase
(B) Protease
(C) Lipase
(D) Catalase
49. A biotechnological method to preserve food naturally is:
(A) Fermentation
(B) Radiation
(C) Freezing
(D) Boiling
50. The goal of food biotechnology is to:
(A) Limit innovation
(B) Increase food waste
(C) Reduce microbial safety
(D) Enhance safety, quality, and nutrition of food