HCMC UNIVERSITY OF FINAL EXAMINATION – ANSWER SHEET

TECHNOLOGY AND EDUCATION SEMESTER 2 – ACADEMIC YEAR 2019-2020

Faculty for High Quality Training
Food Technology Programme
Course name: Food Microbiology
Course ID: FETE321450E
Exam code: 01 Number of pages: 01
Duration: 60 minutes.
Closed-book and no references

Question 1: (3 points/10)
Describes:
a) The overall of fed-batch culture technique (1 point/10)

b) Advantages and disavantages of fed-batch culture technique (1 point/10)

c) Estimations (two methods) of specific growth rate () using experimental data (1
point/10)
 First way:

 Second way:

Question 2: (4/10)
Describes

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 a) Points must be considered in designing and constructing a fermenter (3 points/10)

b) Criteria of the culture used to inoculate a fermentation (1 point/10)

Question 3: (3/10)
Identify and analyse the relationship between dillution rate (D), specific growth rate () and
steady-states during continuous culture.

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