Who is known as the father of hybrid rice?
Correct answer C. Yuan Longping
Topic / 199 questions
Food Technology MCQs
Food Technology MCQs are multiple-choice questions on how food is processed, preserved, packaged and made safe, including dairy products, sweeteners, flavours and nutrition. They suit food science students and candidates for Food Safety Officer, agriculture and lecturer tests, and every question includes an instant answer so you can check your knowledge quickly.
Approximately how many kilocalories does 100 g of almond provide?
Correct answer D. 600
What is the storage life of mushrooms kept at 35 degrees F and 90% relative humidity?
Correct answer C. 3-5 days
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How long can mangoes be stored at 50°F and 90 percent relative humidity?
Correct answer C. 1-2 weeks
How long can grapes be stored at 32ºF and 90% relative humidity?
Correct answer A. 2-4 weeks
What is the storage life of frozen fish kept at -10 degrees F and 95% relative humidity?
Correct answer D. 4-6 months
How long can butter be stored at -20°F and 85 percent relative humidity?
Correct answer D. 4 months
Approximately how much milk is needed to produce 1 kg of butter?
Correct answer D. 15 Kg
What is the storage life of peaches and pears at 31 degrees F and 90% relative humidity?
Correct answer D. 1-2 weeks
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Approximately how many calories are in one slice of fried liver?
Correct answer D. 50
Roughly how many calories are in one large raw apple?
Correct answer A. 117
How long can cucumbers be stored at 50ºF and 95% relative humidity?
Correct answer C. 10-14 days
How long can bananas be stored at 55ºF and 95% relative humidity?
Correct answer B. 4 weeks
For what purpose are protease enzymes used?
Correct answer A. Tenderizing meat
What ethylene concentration is required to ripen bananas?
Correct answer D. 10 ppm for 24 hr
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Which of the following is a climacteric fruit that produces ethylene?
Correct answer A. Apple
Which of these are methods of preserving food?
Correct answer D. All of the above
Roughly how much food additive does each person consume per year?
Correct answer A. 10 g
Which preservative is used in dairy products such as cheese and condensed milk?
Correct answer B. Nisin
Which preservatives are used to prevent microbial spoilage of food?
Correct answer D. All of the above
About Food Technology MCQs
This category covers the science of turning raw agricultural produce into safe, stable and appealing food. Questions include fermented foods such as yoghurt, cheese and pickles, dairy processing like the quantity of milk needed for butter, starch gelatinisation, artificial sweeteners used in soft drinks, flavour compounds such as ethyl butyrate, and chemistry of spoilage including the acid responsible for rancid butter. Nutrition items, such as folic acid deficiency, also appear.
Food technology is tested in recruitment for Food Safety Officers, food authority inspectors, agriculture officers and food science lecturers. Questions often require you to link a process with its scientific basis, for example why heating thickens starch or why fats go rancid. Practising these MCQs strengthens your understanding of preservation, quality control and food chemistry, which also helps in viva and interview stages.
Key facts to remember
- Gelatinisation is the swelling and thickening of starch granules when heated in water.
- Butyric acid gives rancid butter its unpleasant smell.
- Sucrose, obtained from sugarcane and sugar beet, is commonly called cane sugar.
- A deficiency of folic acid in the diet can cause megaloblastic anaemia.
- Yoghurt and cheese are produced through microbial fermentation of milk.
- Pasteurisation uses mild heat to destroy disease-causing microbes in milk.
Exams that include Food Technology MCQs
Pakistan
- PPSC (Food Safety Officer)
- FPSC
- SPSC
- Lecturer tests
- NTS
India
- ICAR AIEEA
- UGC NET
- State PSC exams
- FSSAI recruitment
Bangladesh
- BCS
- Government job tests
- University admission tests
How to prepare for Food Technology MCQs
- Group preservation methods into heat, cold, drying, chemical and fermentation, and learn one food example for each.
- Memorise the main dairy products with the process used to make them, such as churning for butter and coagulation for cheese.
- Learn common food additives by function, for example sweeteners, preservatives and emulsifiers, with one named example each.
- Link each vitamin and mineral with its deficiency disease, as nutrition questions often appear within food technology papers.
Frequently asked questions
What does Food Technology cover?
Food technology applies science and engineering to the processing, preservation, packaging, quality control and safety of food. It covers food chemistry, microbiology, dairy and cereal technology, additives, nutrition and methods such as pasteurisation, canning, drying and fermentation.
How many Food Technology MCQs are on MCQs360?
There are 202 Food Technology MCQs on MCQs360, each with the correct answer shown instantly. You can practise them free without signing up and revise topics such as dairy, additives and spoilage in short sessions.
Which exams ask Food Technology MCQs?
These MCQs appear in Food Safety Officer and food authority tests through PPSC and other commissions, and in food science lecturer tests in Pakistan. In India they feature in ICAR AIEEA, UGC NET and FSSAI recruitment, and in Bangladesh in BCS technical cadres and government job tests.
What is the difference between pasteurisation and sterilisation?
Pasteurisation uses moderate heat to kill disease-causing microbes and reduce spoilage organisms, so the product still needs refrigeration. Sterilisation uses higher temperatures to destroy almost all microorganisms and spores, giving a shelf-stable product, as in canned foods or UHT milk.
Last reviewed October 2026