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AKTU Food Biotechnology (BBT063) Syllabus PDF – B.Tech 3rd Year
Food Biotechnology BBT063
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Official AKTU syllabus of Food Biotechnology (BBT063) for B.Tech 3rd Year – 3 credits, L-T-P 3-0-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Food Biotechnology
Download PDFBBT063 · 3 credits · L-T-P 3-0-0
EXAM DURATION: 3 Hours SEMESTER: VI (EVEN) L: T: P :: 3 : 0 : 0 CREDITS: 3 PREREQUISITE: Basic Knowledge of Fermentation Biotechnology and Microbiology
Course Objectives
- To introduce significance of microbes in food and food industry
- To learn basic principles of the equipment involved in the commercially important food processing methods and unit operations
- To learn different techniques of food preservation
- To impart knowledge about indicators of food safety and HACCP system Course Outcomes (Six): On completion of this course, the students will be able to:
- Understand importance of microbes and their products in food industry.
- Acquire knowledge of types of foods and their production methodologies.
- Learn the techniques of alcohol and brewery industry and solve the challenges of similar and associated industries.
- Learn processing and preservation technologies for milk and dairy products.
- Learn about the different Food preservation and packaging techniques.
- Learn the Hazard Analysis Critical Control Point System (HACCP system) and Predictive Microbiology/Microbial Modelling. CO-PO Mapping (1 to 3 scale)
| CO/PO | PO-1 | PO-2 PO-3 PO-4 PO-5 PO-6 PO-7 PO-8 PO-9 PO- 10 PO- 11 PO- 12 |
| CO-1 | 2 | 3 1 |
| CO-2 | 2 | 1 |
| CO-3 | 2 | 3 |
| CO-4 | 2 | 3 |
| CO-5 | 2 | 1 2 3 |
| CO-6 | 1 | 2 3 1 3 2 |
Reference Books
| S. No. | Name Of Authors/Books/Publishers |
| 1. | Frazier, W.S. and Weshoff, D.C., 2017. Food Microbiology, 5th Edn., McGraw Hill Book Co., New York. |
| 2. | Mann & Trusswell, 2007. Essentials of Human Nutrition.3rd Edition. Oxford University Press |
| 3. | Jay, J.M., 1987. Modern Food Microbiology, CBS Publications, New Delhi |
| 4. | Lindsay, 1988. Applied Science Biotechnology. Challenges for the Flavor and Food Industry. Willis Elsevier |
| 5. | Roger, A., Gordon, B. and John, T., 1989. Food Biotechnology |
Year of Publication/ Reprint 2017 2007 1987 1988 1989 Course Details
| COURSE DETAILS: FOOD BIOTECHNOLOGY | ||
| Unit | Content | Contact Hours |
| I | History of Microorganisms in food: Historical Developments. Role and significance of microorganisms in foods. Intrinsic and Extrinsic parameters of foods that affect microbial growth. Basic principles of the equipment involved in the commercially important food processing methods and unit operations. | 8 |
| II | Microorganisms in food: spoilage of fresh meats and poultry, processed meats, seafood’s, fruits and vegetables. Fermented food products, Medical foods, Probiotics and health benefits of fermented milk and foods products. Dehydrated Foods, Enteral Nutrient Solutions (Medical Foods), Single- Cell Protein. Starter cultures, Production process of cheeses, beer, wine and distilled spirits. Process of Brewing, malting, mashing, primary & secondary fermentation. Problems in food industry: catabolic repression, High gravity brewing, B-glucan problem, getting rid of diacetyl. | 10 |
| III | Determining Microorganisms and/or their Products in Foods: Microbiological Examination of surfaces, Air Sampling, Metabolically Injured Organisms .Enumeration and Detection of Food-borne Organisms .Bioassay and related Methods. Common Food borne diseases. Nutritional boosts and flavor enhancers: Emerging processing and preservation technologies for milk and dairy products. | 8 |
| IV | Food Preservation: Food preservation by various methods especially Irradiation, Characteristics of radiations in food preservation, principles underlying the destruction of microorganisms by Irradiation. Application of radiations in food (processing for irradiation). Radappertization, Radicidation, and Radurization of Foods. Effect of Irradiation on Food quality and storage ability. Miscellaneous Food Preservation Methods: High- Pressure Processing, Pulsed Electric Fields, Aseptic Packaging, Manothermosonication (Thermo-ultrasonication). | 8 |
| V | Indicators of Food Safety and Quality: Indicators of Food microbial quality, product quality and food safety. Fecal Indicator Organisms, Predictive Microbiology/Microbial Modeling. The Hazard Analysis Critical Control Point System (HACCP System), Microbiological Criteria. Food borne intoxicants and mycotoxins. 40 | 6 |
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