Course Title: FOOD BIOTECHNOLOGY

Course Code: BIOT−404                                    

Credit Hours: 3(3-0)

INTRODUCTION

Food Biotechnology is the application of technologies to make or modify animals, plants, and microorganisms, which have desired production, marketing, or nutrition related properties to obtain food. It is a rapidly expanding field of science with many different applications, which is clear from the large number of scientific papers published in the last 10 years. 

 OBJECTIVES/LEARNING OUTCOMES

To acquaint students with the role of microorganisms in food and the food industry in addition to principles of enzymology and the food engineering.

 After the completion of the course the student will have knowledge about:

• General concept of biotechnology
• Isolation and preservation of industrially important microorganisms
• Industrial fermentations, legal and social aspects of food biotechnology

COURSE CONTENTS

Food composition, Probiotics, Fermented food, Food enzymology, Colour and additives, Overview of metabolic engineering of bacteria for food ingredients, Techniques used for production of food ingredients by microbes, Genetic modification of plant starches for food applications, Biotechnological approaches to improve nutritional quality and shelf life of fruits and vegetables , Microbial food spoilage and food born diseases, Detection and control of food born bacterial pathogens, Food safety and quality, International aspect of quality and safety assessments of food derived b modern technology

RECOMMENDED BOOKS

1. Joshi, V.K. 2012. Food Biotechnology. 1st Edition. IK International publishing house.
2. Singh, R.P. 2008.Introductin to Food Engineering. 4th Edition. Academic Press.
3. Nielsen, S.S. 2010.Food Analysis. 4th Edition. Springer.
4. El-Mansi, F.M.T, Bryee, C.F.A, Demain, A.L. and Allman, A.R. 2007. Fermentation microbiology and biotechnology. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA.
5. Borem, A., Santos, F.R. and Bowen, D.E. 2004. Understanding biotechnology. Pearson Education Inc., New Jersey, USA.

ASSESSMENT CRITERIA

Sessional: 20

Mid Exam: 30

Final exam: 50