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 obtein food. Ity 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

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

1. General concept of biotechnology
2. Isolation and preservation of industrially important microorganisms
3. Industrial fermentations, legal and social aspects of food biotechnolo

Readings

1. 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.
2. Shetty, K., Paliyath, G, Pometto, A. and Levin, RE. 2005. Food Biotechnology. Marcel Dekker Inc., New York, USA. 
3. Borem, A., Santos, F.R. and Bowen, D.E. 2004. Understanding biotechnology. Pearson Education Inc., New Jersey, USA.

Contents

Theory

1. Biotechnology: introduction, history
2. Microbial metabolism
3. Developments in metabolic and  biochemical engineering: metabolites
4. Range of fermentation processes
5. Components of fermentation processes
6. Isolation and preservation of industrially important microorganisms.
7. Industrial fermentations: media, design and types of fermentors
8. Process variables in fermentation, recovery, purification of fermentation products
9. Production of organic acids
10. Enzymes, amino acids
11. Single cell proteins, carotenoids and fermented food products
12. Microbial genetics: conjugation
13. Transduction, transformationt
14. GMO in food biotechnology
15. Legal and social aspects of food biotechnology

Practical

1. Isolation of bacterial culture
2. Isolation of bacterial culture
3. Purification techniques for bacterial culture
4. Purification techniques for bacterial culture
5. Maintenance of bacterial cultures
6. Maintenance of bacterial cultures.
7. Isolation of yeast  culture
8. Purification techniques for yeast culture
9. Purification techniques for yeast culture
10. Maintenance of yeast culture
11. Maintenance of yeast culture
12. Aerobic and anaerobic fermentation
13. Production of various fermented food products
14. Production of various fermented food products.
15. Production of various fermented food products

Weekwise Schedule

Research Projects/Assignments

• The students will have to develop various fermented food products
• The students will write a report (MS Word) about assigned work and presented (MS Power Point) in the class

Class Schedule:  BSc (Hons.)  8th (Regular)

                              Theory:      Tuesday:      9:40-10:30 AM

                                                 Thursday:     9:40-10:30 AM

                              Practical:   Wednesday: 8:50-10:30 AM

Class Schedule:  BSc (Hons.)  8th (Self Support)

                              Theory:      Tuesday:      11:20-12:10 AM

                                                 Thursday:     11:20-12:10 AM

                              Practical:   Wednesday: 11:20-1:00 pM

Asessment Criteria

Term Paper:                                     30

Sessional:                                        20                 

                       Project Report (5)

                       Presentation (5)

                       Participation in Quiz (5) & Written Tests(5)

FinalTerm Exam:                  50