1. Who is known as the “Father of Canning”?
(A) Louis Pasteur
(B) Nicolas Appert
(C) Robert Koch
(D) Isaac Newton
2. Food Science is primarily the study of:
(A) Food composition, processing, and preservation
(B) Agricultural field management
(C) Cooking techniques only
(D) Food laws and policies
3. The main objective of food preservation is to:
(A) Increase food price
(B) Extend shelf life and prevent spoilage
(C) Improve taste only
(D) Add artificial color
4. Pasteurization is a process of:
(A) Freezing food products
(B) Removing enzymes
(C) Killing pathogenic microorganisms by mild heat
(D) Removing moisture
5. The branch of science that deals with microorganisms in food is called:
(A) Food Chemistry
(B) Food Microbiology
(C) Food Physics
(D) Food Engineering
6. The freezing point of pure water is:
(A) 0°C
(B) 25°C
(C) 32°C
(D) 10°C
7. The term “shelf life” refers to:
(A) The time between packaging and labeling
(B) The period a food remains safe and retains quality
(C) The total cost of food
(D) The cooking duration
8. Which of the following is a physical method of food preservation?
(A) Fermentation
(B) Salting
(C) Drying
(D) Smoking
9. The study of food composition, structure, and properties is called:
(A) Food Science
(B) Food Nutrition
(C) Food Biology
(D) Food Engineering
10. Which microorganism is responsible for bread fermentation?
(A) Lactobacillus
(B) Saccharomyces cerevisiae
(C) Clostridium botulinum
(D) Rhizopus
11. The main constituent of milk is:
(A) Protein
(B) Fat
(C) Water
(D) Lactose
12. Food Technology mainly deals with:
(A) Cooking techniques
(B) Food sales
(C) Nutrition in humans
(D) Application of science and engineering for food processing
13. Which vitamin is most sensitive to light?
(A) Vitamin C
(B) Vitamin B12
(C) Vitamin A
(D) Vitamin D
14. The conversion of milk into curd is an example of:
(A) Pasteurization
(B) Fermentation
(C) Dehydration
(D) Freezing
15. Which of the following methods is used to preserve meat for long-term storage?
(A) Canning
(B) Parboiling
(C) Blanching
(D) Milling
16. HACCP stands for:
(A) Heat and Chemical Control Program
(B) Health Analysis and Chemical Control Process
(C) Hygiene and Cleanliness Control Plan
(D) Hazard Analysis and Critical Control Points
17. The major cause of food spoilage is:
(A) Microorganisms
(B) Packaging
(C) Temperature
(D) Oxygen only
18. The process of heating milk at 72°C for 15 seconds is:
(A) Sterilization
(B) Pasteurization
(C) Blanching
(D) Boiling
19. Which of the following is NOT a method of food preservation?
(A) Freezing
(B) Fermentation
(C) Evaporation
(D) Contamination
20. The term “Food Technology” originated in:
(A) 17th century
(B) 18th century
(C) 19th century
(D) 20th century
21. Which one of the following is an example of fermented food?
(A) Bread
(B) Pickles
(C) Yogurt
(D) All of the above
22. The process of heating food in sealed containers is called:
(A) Blanching
(B) Canning
(C) Fermentation
(D) Drying
23. The main purpose of blanching vegetables before freezing is:
(A) To soften texture
(B) To inactivate enzymes
(C) To change color
(D) To improve flavor
24. The most perishable food among the following is:
(A) Flour
(B) Wheat grains
(C) Dried fruits
(D) Fresh milk
25. The first step in food product development is:
(A) Packaging
(B) Market research
(C) Quality control
(D) Labeling
26. Which of the following is NOT a macronutrient?
(A) Carbohydrate
(B) Fat
(C) Protein
(D) Vitamin C
27. Which microorganism causes botulism in canned foods?
(A) Clostridium botulinum
(B) Lactobacillus bulgaricus
(C) Salmonella typhi
(D) Bacillus subtilis
28. The pH of neutral food is approximately:
(A) 5
(B) 6
(C) 7
(D) 9
29. Food irradiation is used mainly to:
(A) Kill insects and microorganisms
(B) Add flavor
(C) Improve texture
(D) Enhance color
30. The study of the relationship between food and health is called:
(A) Biochemistry
(B) Nutrition
(C) Microbiology
(D) Food Engineering
31. Which of the following is a carbohydrate-rich food?
(A) Bread
(B) Butter
(C) Cheese
(D) Meat
32. The main purpose of refrigeration in food preservation is:
(A) To destroy microorganisms
(B) To slow down microbial growth
(C) To change texture
(D) To remove moisture
33. Enzymatic browning in fruits can be prevented by:
(A) Boiling
(B) Adding lemon juice
(C) Drying
(D) Fermenting
34. Which food component provides the most energy per gram?
(A) Carbohydrates
(B) Proteins
(C) Fats
(D) Vitamins
35. The process of removing moisture from food to extend shelf life is called:
(A) Blanching
(B) Dehydration
(C) Pasteurization
(D) Refrigeration
36. Which gas is commonly used for packaging snacks?
(A) Oxygen
(B) Carbon dioxide
(C) Nitrogen
(D) Helium
37. The first food to be canned commercially was:
(A) Meat
(B) Fruits
(C) Fish
(D) Vegetables
38. The process of removing air from food packages is called:
(A) Vacuum packaging
(B) Sealing
(C) Wrapping
(D) Sterilizing
39. Which is NOT a food preservation method?
(A) Freezing
(B) Dehydration
(C) Contamination
(D) Canning
40. The main purpose of pasteurization of milk is:
(A) To improve taste
(B) To destroy pathogens
(C) To change color
(D) To add flavor
41. The most heat-resistant microorganism is:
(A) Clostridium botulinum
(B) E. coli
(C) Salmonella
(D) Lactobacillus
42. The term “food additives” refers to:
(A) Chemicals added to enhance quality
(B) Microbes that spoil food
(C) Nutrients in food
(D) Enzymes used in fermentation
43. Which is an example of chemical preservation?
(A) Drying
(B) Adding salt
(C) Adding sodium benzoate
(D) Freezing
44. The most important factor affecting enzyme activity in food is:
(A) pH
(B) Shape
(C) Packaging
(D) Color
45. Which of the following is a non-enzymatic browning reaction?
(A) Maillard reaction
(B) Enzyme catalysis
(C) Hydrolysis
(D) Oxidation
46. The sensory attribute related to “mouthfeel” is:
(A) Flavor
(B) Texture
(C) Aroma
(D) Appearance
47. Which of the following is a plant-based protein source?
(A) Egg
(B) Meat
(C) Soybean
(D) Fish
48. The drying of milk to form milk powder is known as:
(A) Pasteurization
(B) Spray drying
(C) Blanching
(D) Condensation
49. The most abundant element in the human body is:
(A) Calcium
(B) Nitrogen
(C) Carbon
(D) Oxygen
50. The study of how food affects human genes is called:
(A) Nutrigenomics
(B) Biotechnology
(C) Food Microbiology
(D) Enzymology