Food science MCQs
Food science MCQs
Our experts have gathered these Food science MCQs through research, and we hope that you will be able to see how much knowledge base you have for the subject of Food science by answering these multiple-choice questions.
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1: A second green revolution has been taking place since 1967, based on ____.
A. Fast-growing cattle
B. Extra heavy hogs
C. Sheep that fatten quickly
D. None of the above
2: It is the varying _____ content causes that texture differences in starch-containing foods.
A. Amylose
B. Protein
C. Fiber
D. Polysaccharide
3: What is food science?
A. The study of culinary arts and cooking techniques
B. The study of the physical, chemical, and biological properties of food
C. The study of food production and agriculture
D. The study of food safety regulations and policies
4: Which of the following is an example of a macronutrient?
A. Vitamin C
B. Iron
C. Protein
D. Calcium
5: What is the process of converting raw materials into food products called?
A. Fermentation
B. Preservation
C. Processing
D. Digestion
6: Which of the following is a method used to preserve food?
A. Canning
B. Freezing
C. Drying
D. All of the above
7: Which of the following is an example of a foodborne illness?
A. Diabetes
B. Hypertension
C. Salmonellosis
D. Osteoporosis
8: What is the purpose of food additives?
A. To enhance the taste and appearance of food
B. To extend the shelf life of food
C. To improve the texture and stability of food
D. All of the above
9: What is the Maillard reaction in food science?
A. The process of caramelization in sugar
B. The browning reaction that occurs between amino acids and reducing sugars when heated
C. The fermentation process in bread-making
D. The formation of ice crystals in frozen foods
10: What is food fortification?
A. The process of adding vitamins and minerals to food to improve nutritional content
B. The process of preserving food using heat and pressure
C. The process of fermenting food to enhance flavor and texture
D. The process of removing impurities and contaminants from food
11: What is sensory evaluation in food science?
A. The measurement of the nutritional content of food
B. The analysis of microorganisms in food
C. The evaluation of food quality using human senses
D. The testing of food for chemical contaminants
12: What is the purpose of food labeling?
A. To provide information about the ingredients and nutritional content of food
B. To promote the brand and marketing of food products
C. To indicate the country of origin of food
D. To enforce food safety regulations
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Food science MCQs
