Bioprocessing of Foods

Course Objectives

1. To provide fundamental knowledge of bioprocessing and its applications in the food industry.

2. To study the role of microorganisms and enzymes in food bioprocessing.

3. To understand fermentation technology and its impact on food production and quality.

4. To explore biotechnological advancements in food processing and ingredient production.

5. To familiarize students with quality control, safety, and regulatory aspects of bioprocessed foods.

Course Outcomes

Upon successful completion of this course, students will be able to:

1. Explain the principles and applications of bioprocessing in the food industry.

2. Identify the role of microorganisms and enzymes in bioprocessing.

3. Analyze different fermentation techniques and their industrial applications.

4. Evaluate the impact of bioprocessing on food quality, safety, and nutrition.

5. Understand the regulatory framework and commercialization of bioprocessed foods.

Unit 1: Introduction to Bioprocessing in Food Industry

• Definition, scope, and significance of bioprocessing

• Historical and modern applications of bioprocessing in food production

• Microorganisms and enzymes in food bioprocessing

• Bioprocess engineering principles

Unit 2: Fermentation Technology and Bioprocessing

• Types of fermentation: submerged, solid-state, batch, and continuous fermentation

• Fermenters and bioreactor design for food applications

• Starter cultures and probiotics in food fermentation

• Industrial applications of fermentation in dairy, bakery, beverage, and meat industries

Unit 3: Enzymes in Food Bioprocessing

• Sources, production, and classification of food enzymes

• Enzyme kinetics and optimization in food processing

• Enzyme applications in dairy, brewing, meat tenderization, and fruit juice clarification

• Immobilized enzyme technology in food processing

Unit 4: Biotechnological Innovations in Food Processing

• Genetic engineering and microbial modifications in food production

• Bioprocessing for bioactive compounds and functional foods

• Production of bio-based ingredients: flavors, colors, sweeteners, and preservatives

• Waste utilization and valorization through bioprocessing

Unit 5: Quality Control, Safety, and Regulatory Aspects

• Food safety and risk assessment in bioprocessed foods

• Quality control techniques for bioprocessed products

• Regulatory framework: FSSAI, Codex, FDA, EFSA guidelines

• Commercialization and challenges in bioprocessed food industries

References:

1. Stanbury, P. F., Whitaker, A., & Hall, S. J. (2016). Principles of Fermentation Technology. Elsevier.

2. Lee, B. H. (2014). Fundamentals of Food Biotechnology. Wiley-Blackwell.

3. Joshi, V. K., & Pandey, A. (2019). Biotechnology: Food Fermentation. Springer.

4. FSSAI and Codex Guidelines on Bioprocessed Foods.