Fundamental Aspects of Food Biotechnology

Introduction, history, scope and present status of biotechnology in India with reference to Food Technology. Fermentation, types of fermentation: solid and submerged fermentation. Bioreactor, types of bioreactors, Advantages and disadvantages, applications and design aspects of bioreactors used in food industry.

Biotechnological methods for the production of organic acids, vitamins and bio-pigments (with reference to the microorganisms involved, substrates used, optimum process parameters and their applications) Production of single cell proteins, microbial lipids (microorganisms involved, raw materials, advantages, commonly used methods, safety concerns)

Sources of enzymes, advantages of microbial enzymes, production, extraction and purification of enzymes. Biotechnological approach for the production of fermented food products, Beer, Wine, Tofu, Soy Sauce, Tempeh, Kefir.

Tissue culture technology and its application in food industry. Structure of DNA and RNA, Mutation, Mutagens, Types of Mutations and applications of Mutations in Strain Improvement

Genetic Engineering and applications, Gene Cloning procedures-general outline, Recombinant DNA Technology, Genetically Modified Foods and their applications. Safety issues related to Genetically Modified Foods. Total