FST 70292 Food Biotechnology

UNIT - I Food biotechnology: concept & definition of terms. Traditional uses of micro-organisms in Foods. Food fermentation. Single-Cell Protein. Probiotics: Definition, different products of probiotic activity. Enzymes: their production and use in food industry. UNIT - II Metabolic pathways in microorganisms: Tri Carboxylic acid cycle, Embden Meyerhoff pathway, Entner Doudoroff Pathway, Synthesis of ATP in electron cycle, DNA replication, mutation, recombination, Strain improvement and recombinant DNA technology UNIT - III Genetic Engineering: Nucleic acids and proteins, definition of GE, the effect and application of Genetic Engineering. Genetic modification of micro-organisms, genetically modified crops. Biosensors, types and application in Food Industry. UNIT - IV Applications of food biotechnology: Yeast based processes: Food yeast and derivatives, alcohols, bakery products. Bacteria based processes: dairy, meat and fish, vegetable products, vinegar, polysaccharides. Sweeteners, flavours, amino-acids, vitamins, pigments, mushrooms, cocoa, tea and coffee. UNIT - V Waste Management: Whole-cell fermentation, Cell-free enzyme systems. Fermentor and bioreactor system, scale up of fermentations Application of plant cell and tissue culture. REFERENCES:  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 Course Outcomes: Student will be able: a) To know how to exploit microorganisms for food production. b) To extract and use of enzymes in food production c) Culturing microbes and using them in food sectors. d) Aware of Genetic engineering tools and procedures. e) Genetic modification of bacteria, plants and animals in food sector. f) Social, economic, ecological and safety issues of food biotechnology.