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Unit I
Unit I
Historical development and milestones. Scope and importance of biotechnology in food production. Structure and function of cells, organelles, cell cycle, cell division; DNA, RNA, and protein synthesis; Mutation; Regulation of gene expression.
Historical development and milestones. Scope and importance of biotechnology in food production. Structure and function of cells, organelles, cell cycle, cell division; DNA, RNA, and protein synthesis; Mutation; Regulation of gene expression.
Unit II
Unit II
Basic principles of molecular biology and genetics. Tools and techniques: DNA/RNA extraction, PCR, gel electrophoresis, sequencing. Role of microorganisms in food biotechnology. Genetic engineering and strain improvement.
Basic principles of molecular biology and genetics. Tools and techniques: DNA/RNA extraction, PCR, gel electrophoresis, sequencing. Role of microorganisms in food biotechnology. Genetic engineering and strain improvement.
Unit III
Unit III
Genetically Modified Organisms (GMOs), Techniques and Applications in Food Production: Gene cloning, recombinant DNA technology, CRISPR/Cas9; Transformation methods: Agrobacterium-mediated, biolistics, electroporation; GM crops: herbicide resistance, pest resistance, nutritional enhancement (e.g., Golden Rice); GM animals: transgenic fish, livestock.
Genetically Modified Organisms (GMOs), Techniques and Applications in Food Production: Gene cloning, recombinant DNA technology, CRISPR/Cas9; Transformation methods: Agrobacterium-mediated, biolistics, electroporation; GM crops: herbicide resistance, pest resistance, nutritional enhancement (e.g., Golden Rice); GM animals: transgenic fish, livestock.
Unit IV
Unit IV
Fermentation Technology: Types, Microorganisms, Mechanism, Equipment and Bioreactors, Media Formulation and Optimization, Sterilization Techniques, Significance and applications in Industrial Food Processes, Downstream Processing and Product Recovery; Enzyme Technology: Production of industrial enzymes, Applications of enzymes in food processing, Immobilized cells and enzymes.
Fermentation Technology: Types, Microorganisms, Mechanism, Equipment and Bioreactors, Media Formulation and Optimization, Sterilization Techniques, Significance and applications in Industrial Food Processes, Downstream Processing and Product Recovery; Enzyme Technology: Production of industrial enzymes, Applications of enzymes in food processing, Immobilized cells and enzymes.
Unit V
Unit V
Functional Foods: Definition and examples, Health benefits and mechanisms of action; Nutraceuticals: Probiotics and prebiotics, Omega-3 fatty acids, phytochemicals, antioxidants.
Functional Foods: Definition and examples, Health benefits and mechanisms of action; Nutraceuticals: Probiotics and prebiotics, Omega-3 fatty acids, phytochemicals, antioxidants.
References/Books
References/Books
Fundamentals of Food Biotechnology by Byong H Lee.
Microbiology – An Introduction by Tortora, Funke and Case.
Food Processing: Biotechnological applications by SS Marwaha and JK Arora
Food Biotechnology by Noopur Gautam. Shri Publishers and Distributors (2021).
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