Course Objectives

The main objectives of this course are:

• To introduce students to the basic principles of biotechnology and its role in the food industry.

• To help students understand how microorganisms and enzymes are used in food production and processing.

• To explain how biotechnology helps to improve food quality, safety, and nutrition.

• To introduce students to new developments such as functional foods, bioactive compounds, and genetically modified foods.

• To make students aware of the ethical and regulatory issues related to food biotechnology.

Course Outcomes

After completing this course, students will be able to:

• Explain the basic concepts and importance of food biotechnology.

• Describe how biotechnological methods like fermentation and enzyme use are applied in food production.

• Understand how biotechnology contributes to food preservation and safety.

• Identify the importance and examples of functional foods and nutraceuticals.

• Recognize the ethical, legal, and safety aspects related to biotechnology in food.

Unit 1: Introduction to Food Biotechnology

• Meaning and importance of food biotechnology.

• Brief history and development of biotechnology in the food industry.

• Uses of biotechnology in food processing, preservation, and production.

• Role of microorganisms (bacteria, yeast, and molds) in food biotechnology.

• Basics of fermentation and examples of fermented foods (curd, bread, pickles).

Unit 2: Fermentation Technology in Food Production

• Basic concepts of fermentation — aerobic and anaerobic processes.

• Role of microorganisms in producing alcohol, acids, dairy products (yogurt, cheese), and fermented vegetables (sauerkraut, idli, kimchi).

• Introduction to enzymes and their uses in food industries (baking, brewing, cheese making, juice clarification).

• Factors affecting fermentation — temperature, pH, nutrients, and time.

• Simple idea of industrial fermentation and bioreactors (basic equipment and processes).

Unit 3: Genetic Engineering and Food Biotechnology

• Basic idea of genetic modification and recombinant DNA technology.

• Applications of genetic engineering in food crops — improved yield, pest resistance, better nutrition.

• Introduction to Genetically Modified Organisms (GMOs) — examples, advantages, and concerns.

• Biotechnology in animal food production (overview of transgenic animals and cloning).

• How genetic modification helps in improving food quality and reducing spoilage.

Unit 4: Biotechnology in Food Preservation and Safety

• Use of biotechnology in natural food preservation — use of bacteriocins, organic acids, and natural antimicrobials.

• Importance of fermented and probiotic foods in health and food safety.

• Role of biotechnology in detecting foodborne pathogens and maintaining safety (biosensors, rapid tests).

• Biotechnological ways to extend shelf life of foods (enzymes, natural preservatives).

• Introduction to nanotechnology in food preservation — packaging and freshness indicators.

Unit 5: Functional Foods, Nutraceuticals, and Future Trends

• Meaning and examples of functional foods and nutraceuticals.

• Biotechnological production of bioactive compounds (vitamins, antioxidants, peptides, prebiotics).

• Role of biotechnology in developing plant-based foods — probiotics, prebiotics, plant sterols.

• New trends in food biotechnology — cultured meat, personalized nutrition, synthetic biology (introductory concepts).

• Basic understanding of regulations and ethics — labeling, safety testing, and consumer acceptance of biotechnological foods.

References

1. Desrosier, N. W. (2014). The Technology of Food Preservation. CBS Publishers.

2. Frazier, W. C., & Westhoff, D. C. (2016). Food Microbiology. McGraw Hill.

3. Banerjee, R. (2018). Food Biotechnology. Oxford University Press.

4. Joshi, V. K., & Pandey, A. (2017). Biotechnology: Food Fermentation and Enzyme Technology. Elsevier.

5. Saxena, S. (2019). Introduction to Food Biotechnology. CBS Publishers & Distributors.