Food Biotechnology

To introduce students to the principles and applications of biotechnology in the food industry.
To provide an understanding of the use of microorganisms, enzymes, and genetic modification in food production and processing.
To explore the role of biotechnology in enhancing food safety, quality, and nutritional value.
To examine the innovations in food biotechnology, including functional foods, bioactive compounds, and genetically modified foods.
To equip students with the knowledge of the regulatory and ethical considerations surrounding food biotechnology.

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

Understand the fundamentals of food biotechnology and its impact on the food industry.
Identify and describe the biotechnological methods used in food production, such as fermentation, enzyme technology, and genetic modification.
Assess the role of biotechnology in food preservation, safety, and quality enhancement.
Evaluate the development and applications of functional foods and nutraceuticals.
Understand the regulatory, ethical, and societal considerations related to the use of biotechnology in food.

Unit 1: Introduction to Food Biotechnology

Unit 2: Fermentation Technology in Food Production

Fundamentals of fermentation: Types of fermentation (aerobic vs. anaerobic), microbial metabolism, and bioreactors.
Microbial fermentation in food production: Production of alcohol, organic acids, dairy products (e.g., yogurt, cheese), and fermented vegetables (e.g., kimchi, sauerkraut).
Enzyme technology in food processing: Enzyme applications in brewing, baking, cheese making, and fruit juice production.
Bioprocess optimization: Factors influencing fermentation efficiency (temperature, pH, nutrient availability).
Industrial scale-up of fermentation processes.

Unit 3: Genetic Engineering and Food Biotechnology

Genetic modification in food production: Principles of recombinant DNA technology.
Applications of genetic engineering in food crops: Improved crop varieties, pest resistance, and enhanced nutritional value.
Genetically modified organisms (GMOs) in the food industry: Benefits, concerns, and regulatory aspects.
Biotechnology in animal food production: Transgenic animals and cloning.
The role of genetic engineering in improving food quality and reducing food spoilage.

Unit 4: Biotechnology in Food Preservation and Safety

Biotechnology in food preservation: Use of natural preservatives (e.g., bacteriocins, organic acids) and modified atmosphere packaging.
Fermented foods and their impact on food safety: Probiotics and the microbiota-gut connection.
Biotechnology in food safety: Detection of foodborne pathogens, biosensors, and rapid detection methods.
Biotechnological approaches to improving food shelf life: The role of enzymes, biofilms, and biopreservation.
Nanotechnology in food preservation: Applications and potential benefits.

Unit 5: Functional Foods, Nutraceuticals, and Future Trends

Definition and classification of functional foods and nutraceuticals.
Biotechnological production of bioactive compounds: Antioxidants, vitamins, peptides, and prebiotics.
Biotechnology in the production of plant-based functional foods: Probiotics, prebiotics, and plant sterols.
Emerging trends in food biotechnology: Personalized nutrition, synthetic biology, and the development of cultured meat.
Regulatory and ethical considerations in food biotechnology: Labeling, GMOs, consumer acceptance, and environmental impact.

Bruhl, L. (2014). Biotechnology and Food Safety (2nd ed.). CRC Press.
Fink, M., & Fink, S. (2018). Food Biotechnology: Principles and Applications. Wiley-Blackwell.
Pometto, A. L., & Ghosh, S. (2016). Food Biotechnology: Biochemical, Microbiological, and Health Aspects of Food Processing. Springer.
Gupta, V. K., & Tuohy, M. G. (2017). Food Biotechnology: Emerging Technologies. Elsevier.
Metcalfe, J., & Thorpe, R. (2015). Food Biotechnology and Food Processing: An Overview (1st ed.). Springer.

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