Course Material
- 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
- Chapters 10
- Department Institute of Food Science & Nutrition
- Teacher
Dr. Farzana Siddique
