Trivia: Food Science Quiz Questions!

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Trivia: Food Science Quiz Questions! - Quiz


Do you know what is Food Science? Food science merges agricultural science and nutritional science. It intermingles many different areas of science, including chemistry, physics, physiology, and microbiology. With this quiz, you will be expected to comprehend what olestra is, which microorganism is one of the selections used in the culture for yogurt production, what is a processing method that sterilizes products before packaging, etc. This quiz is an excellent way to learn more about food science.


Questions and Answers
  • 1. 

    The fermentation process of producing black tea is an example of

    • A.

      Enzymatic Fermentation

    • B.

      Microbial Fermentation

    • C.

      Both of above

    Correct Answer
    A. Enzymatic Fermentation
    Explanation
    The fermentation process of producing black tea involves the enzymatic breakdown of compounds in the tea leaves. Enzymes naturally present in the leaves catalyze the oxidation of polyphenols, which leads to the characteristic color, flavor, and aroma of black tea. This process does not involve the use of microbes or microorganisms, making it an example of enzymatic fermentation.

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  • 2. 

    Who were the first zymologist and defined fermentation as "respiration without air"?

    • A.

      Louis Pasteur

    • B.

      Elie Metchinkoff

    • C.

      Anthony Hopkins

    • D.

      Emil Hansen

    Correct Answer
    A. Louis Pasteur
    Explanation
    Louis Pasteur is the correct answer because he was the first zymologist and he defined fermentation as "respiration without air". Pasteur was a French scientist who made significant contributions to the field of microbiology and fermentation. He conducted experiments that proved the role of microorganisms in fermentation and developed the process of pasteurization to prevent spoilage of food and beverages. His work laid the foundation for the understanding of fermentation and its applications in various industries.

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  • 3. 

    Which food is produced WITHOUT a lactic acid fermentation step?

    • A.

      Cheese

    • B.

      Sausage

    • C.

      Sauerkraut

    • D.

      Kimchi

    • E.

      Vinegar

    Correct Answer
    E. Vinegar
    Explanation
    Vinegar is produced without a lactic acid fermentation step. Lactic acid fermentation is a process that occurs in foods like cheese, sausage, sauerkraut, and kimchi, where bacteria convert sugars into lactic acid. However, vinegar is produced through a different process called alcoholic fermentation, where yeast converts sugars into alcohol, which is then oxidized into acetic acid to produce vinegar. Therefore, vinegar does not undergo lactic acid fermentation.

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  • 4. 

    Who studied the association between yogurt and longevity?

    • A.

      Louis Pasteur

    • B.

      Emil Hansen

    • C.

      Elie Metchnikoff

    • D.

      Upton Sinclair

    Correct Answer
    C. Elie Metchnikoff
    Explanation
    Elie Metchnikoff studied the association between yogurt and longevity.

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  • 5. 

    A beer produced with a "top-fermenting yeast" is called an Ale.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    A beer produced with a "top-fermenting yeast" is called an Ale because ales are brewed using yeast strains that ferment at higher temperatures and rise to the top of the fermentation vessel. This type of yeast produces ales with distinct flavors and aromas, typically with fruity and estery characteristics. In contrast, lagers are brewed with "bottom-fermenting yeast" that ferments at lower temperatures and settles at the bottom of the fermentation vessel. This difference in yeast and fermentation process results in different beer styles, with ales being one of them.

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  • 6. 

    When wine turns into vinegar, this is:

    • A.

      A Lactic acid fermentation

    • B.

      An Alcoholic fermentation

    • C.

      A Hydrolysis

    • D.

      A Maillard reaction

    • E.

      An Acetic acid fermentation

    Correct Answer
    E. An Acetic acid fermentation
    Explanation
    When wine turns into vinegar, it undergoes a process called acetic acid fermentation. During this fermentation, bacteria called Acetobacter convert the alcohol in the wine into acetic acid, which gives vinegar its sour taste. This process occurs when oxygen is present and the wine is exposed to air. The acetic acid fermentation is responsible for the transformation of the wine's flavor and the production of vinegar.

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  • 7. 

    Which of the following is the smallest in size?

    • A.

      Human hair

    • B.

      Yeast

    • C.

      Bacteria

    • D.

      Virus

    Correct Answer
    D. Virus
    Explanation
    Viruses are the smallest in size among the options given. Unlike human hair, yeast, and bacteria, viruses are microscopic and can only be seen under a microscope. They are much smaller than cells and are considered non-living entities. Viruses consist of genetic material (DNA or RNA) enclosed in a protein coat. They cannot reproduce on their own and rely on infecting a host cell to replicate. Due to their small size and unique characteristics, viruses are capable of causing various diseases in humans, animals, and plants.

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  • 8. 

    This quote, "All substances are poisonous; there is none that is not a poison.  The right dose differentiates a poison from a remedy" is attributed to:

    • A.

      Hippocrates

    • B.

      Celsius

    • C.

      Parcelsus

    • D.

      Emil Mrak

    Correct Answer
    C. Parcelsus
    Explanation
    Paracelsus is attributed to the quote, "All substances are poisonous; there is none that is not a poison. The right dose differentiates a poison from a remedy." This quote reflects Paracelsus' belief in the concept of dose-response relationship, which states that any substance can be toxic if taken in excessive amounts, but can also be beneficial if taken in the right dose. Paracelsus was a Swiss physician and alchemist who is considered one of the pioneers of toxicology. He emphasized the importance of understanding the effects of substances on the body and the importance of dosage in determining their toxicity or therapeutic value.

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  • 9. 

    Probiotics are foods for prebiotic bacteria.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement is incorrect. Probiotics are actually live bacteria and yeasts that are good for your health, especially your digestive system. They are often found in yogurt and other fermented foods. Prebiotics, on the other hand, are types of fiber that feed the good bacteria in your gut. So, probiotics are not foods for prebiotic bacteria, but rather beneficial bacteria themselves.

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  • 10. 

    Which of the following is false in regard to Salmonellosis?

    • A.

      Infective dose of 1-10 cells

    • B.

      It is an intoxication

    • C.

      Causes gastroenteritis

    • D.

      Can be passed to others by the fecal to oral route

    Correct Answer
    B. It is an intoxication
    Explanation
    Salmonellosis is not an intoxication, but rather an infection caused by the Salmonella bacteria. It is typically acquired by consuming contaminated food or water, and the infective dose can range from 1 to 10 cells. Salmonellosis causes gastroenteritis, which is characterized by symptoms such as diarrhea, abdominal pain, and vomiting. The infection can be transmitted to others through the fecal-oral route, usually by poor hygiene practices or inadequate sanitation.

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  • 11. 

    Less that one pound (453 grams) of Clostridium botulinum toxin could theoretically kill everyone on earth.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Clostridium botulinum is a bacterium that produces a highly potent neurotoxin called botulinum toxin. This toxin is known to cause botulism, a severe and potentially deadly illness. The statement suggests that less than one pound of this toxin could theoretically kill everyone on earth. Given the extreme potency of botulinum toxin, it is plausible that such a small amount could have a catastrophic impact on human health if distributed evenly. Therefore, the answer "True" indicates that this statement is accurate.

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  • 12. 

    Which bacteria can best survive and multiply in refrigerated foods?

    • A.

      Listeria monocytogenes

    • B.

      E. coli

    • C.

      Salmonella

    • D.

      Campylobacter

    Correct Answer
    A. Listeria monocytogenes
    Explanation
    Listeria monocytogenes is the correct answer because it is a bacteria that can thrive in cold temperatures, such as those found in refrigerated foods. It is capable of multiplying and surviving in these conditions, making it a significant concern for food safety. E. coli, Salmonella, and Campylobacter are also foodborne bacteria, but they are more commonly associated with warmer temperatures and may not survive or multiply as effectively in refrigerated environments.

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  • 13. 

    Everyone is equally susceptible to the most severe effects of Listeriosis

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Listeriosis is caused by the bacteria Listeria monocytogenes, which can cause severe illness in certain populations such as pregnant women, newborns, the elderly, and individuals with weakened immune systems. These groups are more susceptible to the severe effects of Listeriosis compared to the general population. Therefore, not everyone is equally susceptible to the most severe effects of Listeriosis, making the statement false.

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  • 14. 

    Fugu (pufferfish) can contain

    • A.

      Mycotoxins

    • B.

      Neurotoxin

    • C.

      Tetrodotoxin

    • D.

      Endotoxin

    • E.

      Neurotoxin and Tetrodotoxin

    Correct Answer
    E. Neurotoxin and Tetrodotoxin
    Explanation
    Fugu, also known as pufferfish, is known to contain neurotoxin and tetrodotoxin. These toxins are found in various parts of the fish, such as the liver, ovaries, intestines, and skin. Neurotoxin affects the nervous system and can cause paralysis, while tetrodotoxin is a potent toxin that can lead to respiratory failure and death. Consumption of improperly prepared fugu can be extremely dangerous and even fatal, as these toxins are not destroyed by cooking. Therefore, it is crucial to have specialized training and certification to safely prepare and serve fugu to avoid any health risks.

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  • 15. 

    The defendants in the Salem Witch Trials reportedly suffered from the symptoms of:

    • A.

      24 hour flu

    • B.

      Ergot poisoning

    • C.

      Mushroom poisoning

    • D.

      Seafood poisoning

    Correct Answer
    B. Ergot poisoning
    Explanation
    The correct answer is ergot poisoning. During the Salem Witch Trials, it is believed that the defendants experienced symptoms that were consistent with ergot poisoning. Ergot is a fungus that can grow on rye and other grains, and when consumed, it can cause hallucinations, convulsions, and other symptoms similar to those reported by the accused individuals. This explanation aligns with historical records and the understanding of ergotism, making it the most plausible answer among the options provided.

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  • 16. 

    The lower the LD50, the more potent the toxin.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The LD50 refers to the lethal dose required to kill 50% of a test population. A lower LD50 indicates that a smaller amount of the toxin is needed to cause death in half of the test subjects. Therefore, the toxin is considered more potent as it has a stronger and more immediate effect on living organisms.

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  • 17. 

    Which of the following are a spore-forming anaerobic bacteria?

    • A.

      Clostridium botulinum

    • B.

      Salmonella

    • C.

      E coli

    • D.

      Yeast

    Correct Answer
    A. Clostridium botulinum
    Explanation
    Clostridium botulinum is a spore-forming anaerobic bacteria. Spore-forming means that it can produce spores, which are resistant structures that allow the bacteria to survive in harsh conditions. Anaerobic bacteria do not require oxygen to survive. Clostridium botulinum is known for producing the botulinum toxin, which causes a severe form of food poisoning called botulism. Salmonella and E. coli are not spore-forming bacteria, and yeast is not a bacteria at all, but a type of fungus.

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  • 18. 

    Which one of the following is the oldest food processing method?

    • A.

      Aseptic Processing

    • B.

      Pulsed light

    • C.

      Canning

    • D.

      Ionizing radiation

    • E.

      Ohmic processing

    Correct Answer
    C. Canning
    Explanation
    Canning is the oldest food processing method because it has been used for centuries to preserve food. It involves sealing food in airtight containers and heating them to kill bacteria and other microorganisms that can cause spoilage. Canning allows food to be stored for long periods without refrigeration, making it a reliable method for preserving perishable items. Other methods like aseptic processing, pulsed light, ionizing radiation, and ohmic processing have been developed more recently and are not as widely used or established as canning.

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  • 19. 

    Who was the "father of canning"?

    • A.

      Nicholas Francis Appert

    • B.

      Peter Durand

    • C.

      Napoleon Bonaparte

    • D.

      Ruben Rausing

    • E.

      Gail Borden

    Correct Answer
    A. Nicholas Francis Appert
    Explanation
    Nicholas Francis Appert is considered the "father of canning" because he developed the process of preserving food in airtight containers. In 1809, he discovered that by sealing food in glass jars and heating them, the food could be preserved for long periods without spoiling. This process revolutionized food preservation and led to the development of modern canning techniques. Peter Durand is often credited with patenting the tin can, but Appert's work preceded Durand's and laid the foundation for canning as we know it today. Napoleon Bonaparte, Ruben Rausing, and Gail Borden are not directly associated with the invention of canning.

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  • 20. 

    Who is considered the founder of the modern frozen food industry?

    • A.

      Nicholas Francis Appert

    • B.

      Peter Durand

    • C.

      The Jolly Green Giant

    • D.

      Clarence Birdseye

    • E.

      Ruben Rausing

    Correct Answer
    D. Clarence Birdseye
    Explanation
    Clarence Birdseye is considered the founder of the modern frozen food industry. He developed a method of flash freezing food, which preserved its quality and taste. Birdseye's innovation revolutionized the food industry by making frozen food widely accessible and convenient for consumers. His techniques and inventions paved the way for the development of the frozen food industry as we know it today.

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  • 21. 

    High intensity pulsed white light processing of foods has been:

    • A.

      Researched by UCD scientists

    • B.

      Effective in eliminating surface microbes

    • C.

      Effective in eliminating E coli in hamburger

    • D.

      UCD students and microbes

    Correct Answer
    D. UCD students and microbes
    Explanation
    The given answer is "effective in eliminating E coli in hamburger". This answer is correct because the statement mentions that high intensity pulsed white light processing of foods has been effective in eliminating surface microbes. Since E coli is a type of bacteria that can be found on the surface of hamburger, it falls under the category of surface microbes. Therefore, the statement implies that this method is effective in eliminating E coli in hamburger.

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  • 22. 

    In order to destroy Clostridium botulinum spores, canned low acid food must be heated to an internal temperature of:

    • A.

      100 degrees F

    • B.

      160 degrees F

    • C.

      250 degrees F

    Correct Answer
    C. 250 degrees F
    Explanation
    The correct answer is 250 degrees F. This high temperature is necessary to destroy Clostridium botulinum spores, which can cause botulism, a severe form of food poisoning. These spores are heat-resistant and can survive at lower temperatures, so it is crucial to heat canned low acid food to 250 degrees F to ensure their destruction and prevent any potential health risks.

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  • 23. 

    Ohmic processing is a spiritual method for food processing and was developed by a Zen Buddhist.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement is false because ohmic processing is not a spiritual method for food processing and it was not developed by a Zen Buddhist. Ohmic processing is actually a method of food preservation that uses electrical resistance to heat food rapidly and uniformly. It was developed by the food scientist Dr. Juming Tang at Washington State University.

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  • 24. 

    There have been NO food products in the market which are produced with high-pressure processing.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement suggests that there are no food products in the market that are produced with high-pressure processing. The correct answer is false because high-pressure processing is a common method used in the food industry to preserve and extend the shelf life of various products. Many food companies use this technology to ensure food safety and maintain the nutritional quality of their products. Therefore, the statement is incorrect as there are indeed food products in the market that are produced with high-pressure processing.

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  • 25. 

    Which of the following is TRUE about aseptic packaging?

    • A.

      The food and packaging are sterilized separately

    • B.

      It was invented by Clarence Birdseye

    • C.

      More heat is required than in canning

    • D.

      It requires irradiation to kill pathogens

    Correct Answer
    A. The food and packaging are sterilized separately
    Explanation
    Aseptic packaging involves sterilizing both the food and the packaging separately. This is done to ensure that the food remains free from any pathogens or contaminants. The sterilization process for aseptic packaging is different from canning, as it requires more heat. However, it does not necessarily require irradiation to kill pathogens, as the separate sterilization of food and packaging is sufficient to maintain the safety and quality of the product.

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  • 26. 

    Which of the following is TRUE about High-Pressure processing of foods?

    • A.

      It is a low cost process

    • B.

      It kills microorganisms by interrupting their cellular function

    • C.

      It was invented by Ruben Rausing

    • D.

      All are true

    Correct Answer
    B. It kills microorganisms by interrupting their cellular function
    Explanation
    High-Pressure processing of foods is a method that involves subjecting food products to high levels of pressure, typically between 100 and 1000 MPa. This process is known to effectively kill microorganisms by interrupting their cellular function. The high pressure damages the cellular structure of microorganisms, leading to their inactivation. Therefore, the statement that "it kills microorganisms by interrupting their cellular function" is true. However, the other statements provided in the question, such as it being a low-cost process or invented by Ruben Rausing, are not mentioned and cannot be inferred from the given information.

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  • 27. 

    Milk from cows, who were given rBST, can be labeled as "organic"

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Milk from cows that have been given rBST (recombinant bovine somatotropin) cannot be labeled as "organic" because the use of rBST is prohibited in organic farming. The use of rBST involves the injection of a synthetic hormone into cows to increase milk production, which goes against the principles of organic farming that prioritize natural and sustainable practices. Therefore, milk from cows treated with rBST cannot be considered organic.

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  • 28. 

    Compared to normal rice, golden rice provides more:

    • A.

      Beta carotene

    • B.

      Protein

    • C.

      Calcium

    • D.

      Iron

    Correct Answer
    A. Beta carotene
    Explanation
    Golden rice is a genetically modified variety of rice that has been engineered to contain high levels of beta carotene, which is a precursor of vitamin A. This is why compared to normal rice, golden rice provides more beta carotene. Beta carotene is important for maintaining good vision, boosting the immune system, and promoting healthy skin.

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  • 29. 

    The pure food and drug act of 1906 had all of the following provisions EXCEPT:

    • A.

      Required the weight or volume of the food to be shown on the label

    • B.

      Prohibited the sale of filthy or decomposed food

    • C.

      Outlawed the addition of ingredients that would pose a health hazard

    Correct Answer
    A. Required the weight or volume of the food to be shown on the label
    Explanation
    The pure food and drug act of 1906 had provisions that prohibited the sale of filthy or decomposed food, and outlawed the addition of ingredients that would pose a health hazard. However, it did not require the weight or volume of the food to be shown on the label.

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  • 30. 

    The USA food act passed in 1938 that established standards of identity, quality, and regulating the fill-of-container.

    • A.

      The federal food, drug, and cosmetic act

    • B.

      The pure food and drug act

    • C.

      The morrill act

    Correct Answer
    A. The federal food, drug, and cosmetic act
    Explanation
    The correct answer is the federal food, drug, and cosmetic act. This act was passed in 1938 and it established standards for the identity and quality of food products, as well as regulations for the packaging and labeling of these products. It aimed to ensure the safety and effectiveness of food, drugs, and cosmetics in the United States. The act also granted the Food and Drug Administration (FDA) the authority to enforce these regulations and protect public health.

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  • 31. 

    Today, the principal economic benefit to the agricultural industry from using GM crops is related to the improvement of plant agronomic characteristics.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is true because the principal economic benefit of using genetically modified (GM) crops in the agricultural industry is indeed related to the improvement of plant agronomic characteristics. GM crops are engineered to possess traits such as resistance to pests, diseases, and herbicides, as well as increased yield and nutritional value. These improved characteristics result in increased productivity, reduced costs for farmers, and higher profits. Therefore, the use of GM crops provides significant economic advantages to the agricultural industry.

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  • 32. 

    Genetically modified foods are banned in Europe.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Genetically modified foods are not banned in Europe. While there are strict regulations and labeling requirements for genetically modified organisms (GMOs) in Europe, they are not completely banned. Some GMO crops have been approved for cultivation and sale in certain European countries. However, there is a significant amount of public debate and consumer opposition to GMOs in Europe, leading to stricter regulations compared to other regions.

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  • 33. 

    The Delaney Provisio prohibited food or color additives known to:

    • A.

      Cause hallucinations in humans and animals

    • B.

      Be genetically modified

    • C.

      Induce cancer in humans or animals

    • D.

      Cause foodborne illness

    Correct Answer
    C. Induce cancer in humans or animals
    Explanation
    The Delaney Provisio was a regulation that prohibited the use of food or color additives that were known to induce cancer in humans or animals. This means that any additives that had been proven to have carcinogenic effects were not allowed to be used in food or beverages. This regulation aimed to protect the health and safety of consumers by ensuring that potentially harmful substances were not present in the food supply.

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