FST 356/7296 FOOD BIOTECHNOLOGY

UNIT-I   (8 Lectures)

Food biotechnology: concept & definition of terms. Traditional uses of micro-organisms in Foods. Food fermentation.

Single-Cell Protein. Probiotics : Definition, different products of probiotic activity.

 Enzymes : their production and use in food industry.

UNIT-II (9 Lectures)

Metabolic pathways in microorganisms: Tri Carboxylic acid cycle, Embden Meyerhoff pathway, Entner Doudoroff Pathway, Synthesis of ATP in electron cycle, DNA replication, mutation, recombination, Strain improvement and recombinant DNA technology

UNIT-III (9 Lectures)

Genetic Engineering: Nucleic acids and proteins, definition of GE, the effect and application of Genetic Engineering.  Genetic  modification of micro-organisms,  Genetically modified crops.

Biosensors, types and application  in Food Industry.

UNIT-IV (8 Lectures)

Applications of food biotechnology :

Yeast based processes : Food yeast and derivatives, alcohols, bakery products.

Bacteria based processes : dairy, meat and fish, vegetable products, vinegar, polysaccharides.

Sweeteners, flavours, amino-acids, vitamins, pigments, mushrooms, cocoa, tea and coffee.

UNIT-V   (7 Lectures)

Waste Management: Whole-cell fermentation, Cell-free enzyme systems.

Fermentor and bioreactor system, scale up of fermentations

Application of plant cell and tissue culture.

References:

·         Fundamentals of Food Biotechnology by Byong H Lee.

·         Microbiology – An Introduction by Tortora, Funke and Case.

·         Food Processing: Biotechnological applications by SS Marwaha and JK Arora