DEDAN KIMATHI UNIVERSITY OF TECHNOLOGY

UNIVERSITY EXAMINATIONS 2015/2016

THIRD YEAR SECOND SEMESTER EXAMINATION FOR THE DEGREE IN
BACHELOR OF SCIENCE IN FOOD SCIENCE AND TECHNOLOGY
FST 2314: FOOD BIOTECHNOLOGY

DATE: 18TH DECEMBER, 2015 TIME:11.00AM-1.00PM

INSTRUCTIONS: Answer all questions in section A and any other two in section B

SECTION A - [30 MARKS]

Q1a). Define the following terms as used in biotechnology

i). Immobilization (1 marks)
ii). Single cell proteins (1 marks)
iii). Transformation cassette (1 marks)
iv). Genetic engineering (1marks)
v). Biosynthetic pathway (1marks)
b).Discuss the activities involved in upstream processing as applied in bioprocessing (5 marks)

Q2a). State five important areas in which biotechnology has been used in food processing,
giving an example under each (5 marks)
b). State five advantages of plant cells immobilization (5 marks)

Q3). Discuss the importance of auxins and cytokinins as used in tissue culturing (10 marks)

SECTION B – [40 MARKS]

Q4a). Discuss the general activities involved in downstream processing as applied in recovery of
primary metabolites (15marks)
b). State five advantages of single cell protein production (5 marks)

Q5a). Discuss the process of complementary genetics as used in genes identification and cloning
(15 marks)
b).State five physical and five chemical factors that must be controlled while undertaking
plant tissue culturing (5 marks)

Q6a). Discuss the process involved in production of packed baker’s yeast (10 marks)

b).Stating examples, discuss some of the safety and ethical issues which have been raised
against use and applications of biotechnology (10 marks)

Page 1 of 1