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AKTU Food Biochemistry & Biotechnology (BFT403) Syllabus PDF – B.Tech 2nd Year
Food Biochemistry & Biotechnology BFT403
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Official AKTU syllabus of Food Biochemistry & Biotechnology (BFT403) for B.Tech 2nd Year – 3 credits, L-T-P 2-1-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Food Biochemistry & Biotechnology
Download PDFBFT403 · 3 credits · L-T-P 2-1-0
OBJECTIVE: To furnish a student with knowledge and understanding of the basic biological and chemical processes of living cells and enzymes and how these are harnessed into industrial processes and technologies for the production, processing and preservation of food and related products.
COURSE OUTCOME: After successful completion of the course the students will be able to:
- Understand the fundamental biochemical principles, structure/function of bio-molecules, metabolic pathways and the regulation of biochemical processes.
- Understand the mechanism of enzyme action and identify factors affecting their action.
- Understand and be able to control the major chemical and biochemical (enzymatic) reactions that influence food quality with emphasis on food industry applications.
- Understand how the properties of different food components and interactions among these components modulate the specific quality attributes of food systems.
| S.No | Name of Authors / Books / Publishers | Year of Publication / Reprint |
| 1 | A L Lehninger, Principle of Biochemistry, 8th Edition, W H Freeman & Co.Ltd. | 2021 |
| 2 | Berg, J.M, Tymoczko J.M, Lubert Stryer,” Biochemistry”, 6th Edition, W H Freeman & Co. | 2006 |
| 3 | Shubhangini A. Joshi, Nutrition and Dietetics, 4thEdition. Tata McGraw Hill Publishing Company Ltd. | 2017 |
| 4 | JH Weil, “ General Biochemistry”, 6th Edition, New Age International Private Limited | 1990 |
| Units | S. | Contents | Lecture Hours |
|---|---|---|---|
| 1. | 1 | Enzymes: Nomenclature, classification, sources and properties, mechanism of action, coenzyme and prosthetic groups. | 3 |
| 2 | Regulation of enzymatic activity, enzyme kinetics, Michaelis Menten equation, effects of pH & temperature, Allosteric enzymes, Inhibition & specificity of enzymes. | 4 | |
| 2. | 1 | Application of enzymes in food processing: Functions, importance and role in food industry. Relevant examples. | 3 |
| 2 | Endogenous enzymes and their, sources, conversions and specific applications. Role of endogenous enzymes in modification of foods | 3 | |
| 3. | 1 | Mechanism of Digestion, Absorption, Assimilation and Transport of nutrients in human beings | 3 |
| 2 | Metabolism of carbohydrates, lipids & proteins: glycolysis and respiration, production of ATP, brief description of electron transport chain, β oxidation of long chain fatty acids, ketosis, biosynthesis of fatty acids, Breakdown of proteins, transamination, deamination, decarboxylation, nitrogen fixation, Urea Cycle. | 5 | |
| 4. | 1 | Physiological development; Growth, Maturation and senescence, Fruit ripening and associated biochemical changes, Effect of these developments on quality of fresh produce. | 3 |
| 2. | Physiology & biochemistry of Respiration in fresh produce. Climacteric and non Climacteric fruits. Biochemical changes as a result of aerobic and anaerobic metabolism, during maturation / storage. | 4 | |
| 5. | 1 | Structure and development of muscle. Biochemical changes associated during conversion of muscle to meat. Post Mortem Glycolysis and Rigor-Mortis. | 4 |
| 2 | Ante-mortem and post-mortem factors affecting quality of meat Biochemical reactions leading to Quality changes in composition, color, flavour and texture of meat. | 3 |
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