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Introduction to Food Science and Technology MCQs

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1. Who is known as the ā€œFather of Canningā€?




2. Food Science is primarily the study of:




3. The main objective of food preservation is to:




4. Pasteurization is a process of:




5. The branch of science that deals with microorganisms in food is called:




6. The freezing point of pure water is:




7. The term ā€œshelf lifeā€ refers to:




8. Which of the following is a physical method of food preservation?




9. The study of food composition, structure, and properties is called:




10. Which microorganism is responsible for bread fermentation?




11. The main constituent of milk is:




12. Food Technology mainly deals with:




13. Which vitamin is most sensitive to light?




14. The conversion of milk into curd is an example of:




15. Which of the following methods is used to preserve meat for long-term storage?




16. HACCP stands for:




17. The major cause of food spoilage is:




18. The process of heating milk at 72Ā°C for 15 seconds is:




19. Which of the following is NOT a method of food preservation?




20. The term ā€œFood Technologyā€ originated in:




21. Which one of the following is an example of fermented food?




22. The process of heating food in sealed containers is called:




23. The main purpose of blanching vegetables before freezing is:




24. The most perishable food among the following is:




25. The first step in food product development is:




26. Which of the following is NOT a macronutrient?




27. Which microorganism causes botulism in canned foods?




28. The pH of neutral food is approximately:




29. Food irradiation is used mainly to:




30. The study of the relationship between food and health is called:




31. Which of the following is a carbohydrate-rich food?




32. The main purpose of refrigeration in food preservation is:




33. Enzymatic browning in fruits can be prevented by:




34. Which food component provides the most energy per gram?




35. The process of removing moisture from food to extend shelf life is called:




36. Which gas is commonly used for packaging snacks?




37. The first food to be canned commercially was:




38. The process of removing air from food packages is called:




39. Which is NOT a food preservation method?




40. The main purpose of pasteurization of milk is:




41. The most heat-resistant microorganism is:




42. The term ā€œfood additivesā€ refers to:




43. Which is an example of chemical preservation?




44. The most important factor affecting enzyme activity in food is:




45. Which of the following is a non-enzymatic browning reaction?




46. The sensory attribute related to ā€œmouthfeelā€ is:




47. Which of the following is a plant-based protein source?




48. The drying of milk to form milk powder is known as:




49. The most abundant element in the human body is:




50. The study of how food affects human genes is called:




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