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• Introduction to biotechnology
• history of biotechnology
• microbial metabolism
• isolation and preservation of industrially important microorganisms
• 4. Range and Components of fermentation processes/ fermentation process and application
• 7. Industrial fermentations: media, design and types of fermentors
• production of enzyme by fermentation.
• production of Single cell proteins
• 14. GMO in food biotechnology
• microbial genetics