AKTU Fundamental Aspects of Food Biotechnology (BFT074) Syllabus PDF – B.Tech 4th Year
Fundamental Aspects of Food Biotechnology BFT074
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Syllabus — Fundamental Aspects of Food Biotechnology
Download PDFBFT074 · 3 credits · L-T-P 3-0-0
Course Objectives
To provide basic knowledge of Food biotechnology and its applications in Food Processing Industry To learn about the production of different food products by Microbial means. To study the Fundamentals of Tissue Culture and Genetic Engineering
Course Outcome:: Students completing the course will be able to CO 1: Understand the importance of Biotechnology in Food processes.
CO 2: Understand the microbial production of organic acids, vitamins and bio-pigments.
CO 3: Understand the sources ,advantages, production &application of microbial enzymes.
CO 4: Understand the production of fermented food products like beer, wine, tofu and soy sauce.
CO 5: Understand the basics of Tissue Culture, Genetic Engineering and Genetically Modified Foods.
Reference Books
| SN | Name of Authors/Books/Publisher | Year of Publication/ Reprints |
| 1 | Crueger and Crueger , Biotechnology: A Textbook of Industrial Microbiology, Sinauer Associates Inc.,U.S. | 2017 |
| 2 | Frazier, W.S. and Weshoff, D.C., Food Microbiology, McGraw Hill Book Co., New York | 1988 |
| 3 | Roger, A., Gordon, B. and John, T, Food Biotechnology, Cambridge University Press | 1989 |
| 4 | Prescott & Dunn Industrial Microbiology, CBS Publishers and Distributors | 2004 |
| CO/PO | PO-1 | PO-2 | PO-3 | PO-4 | PO-5 | PO-6 PO-7 PO-8 PO-9 PO-10 PO-11 |
| CO-1 | 3 | 2 | 3 | 1 | 2 | - |
| CO-2 | 3 | 1 | 3 | 1 | 2 | - |
| CO-3 | 2 | 1 | 2 | 1 | - | |
| CO-4 | 2 | 1 | 2 | 1 | - | |
| CO-5 | 3 | 2 | 3 | 2 | 3 | - |
| Avg | 2.6 | 1.4 | 2.4 | 1.4 | 2 | 1.8 |
| Units | Contents | Lecture Hours |
|---|---|---|
| I | Introduction, history, scope and present status of biotechnology in India with reference to Food Technology. Fermentation, types of fermentation: solid and submerged fermentation. Bioreactor, types of bioreactors, Advantages and disadvantages, applications and design aspects of bioreactors used in food industry. | 8 |
| II | Biotechnological methods for the production of organic acids, vitamins and bio-pigments (with reference to the microorganisms involved, substrates used, optimum process parameters and their applications) Production of single cell proteins, microbial lipids (microorganisms involved, raw materials, advantages, commonly used methods, safety concerns) | 8 |
| III | Sources of enzymes, advantages of microbial enzymes, production, extraction and purification of enzymes. Biotechnological approach for the production of fermented food products, Beer, Wine, Tofu, Soy Sauce, Tempeh, Kefir. | 8 |
| IV | Tissue culture technology and its application in food industry. Structure of DNA and RNA, Mutation, Mutagens, Types of Mutations and applications of Mutations in Strain Improvement | 8 |
| V | Genetic Engineering and applications, Gene Cloning procedures-general outline, Recombinant DNA Technology, Genetically Modified Foods and their applications. Safety issues related to Genetically Modified Foods. Total 40 | 8 |
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