MTech Food Biotechnology syllabus for 2 Sem 2020 scheme 20BBC251

BASIC CONSTITUTES OF FOOD:

Basic constituents of food, colloidal systems in food, molecular stability of colloidal systems, types of food starches, soluble fibers: pectin’s, mucilage & gums, protein rich foods, oils in foods. Food Microbiology: Microbial growth pattern, types of microorganisms associated with food: mold, yeast and bacteria. Contaminants of food stuff, milk and meat during handling and processing. Mechanism of food spoilage. Biochemical changes caused by microorganism. Determination of various types of food products. Food borne intoxicants and mycotoxins.

FOOD PRESERVATION TECHNOLOGY:

Food preservation by high and ultrahigh temperatures- canning, drying. Food dehydration: Equipments for food dehydration: fixed tray dehydration, cabinet drying, tunnel drying. Freeze dehydration, controlled atmosphere, storage, Food preservation by irradiation treatment. Preservation by freezing and refrigeration. Frozen foods. Thermal properties of frozen foods. Food freezing equipments: Air blast freezers, plate freezers and immersion freezers. Preservation by Chemicals and Bacteriocins.

INTRODUCTION TO PLANT CELL CULTURE:

Explant selection, sterilization and inoculation; Various media. Food Production Technology: Importance of food industry, specific objectives of food processing, impact of foodprocessing on food constituents. Production of single cell protein, Tailoring of milk proteins and milk fats, Production of fermented food products: yoghurt, probiotic cheese. Nutritional value, labelling of constituents: Soya foods, organic foods, dietary foods, nutritional food supplements, Use of plant cell culture for the production of food additives (Vanillin, Capsaicin),microbial transformations, regulatory and social aspects of BT. Food packaging, edible films, Marketing of food and promotional strategies.

BIOTECHNOLOGY FOR IMPROVED PROCESSING:

Role of biotechnology in food industry, maintenance of nutritional quality, Enzymes in bakery and cereal products, utilization of hydrolases and lipases enzymes. Applications of immobilized enzymes in food industry, enzymes for enhanced flavor and aroma compounds, enzymes in fat and oil industries. Genetically modified plants for high nutritional food.

FOOD QUALITY ASSURANCE AND CONTROL:

Importance and functions of quality assurance and control. Methods of quality, concept of rheology, assessment of food materials- fruits, vegetables, cereals, dairy products, meat and processed food products. Microbiological safety of food products, chemical safety of food products, contaminants by heavy metal, fungal toxins and pesticide residue. Food regulations, grades and standards, USFDA/ ISO 9000 Series. Food adulterations and safety, sensors and instrumental analysis in quality control food laws andStandards.

Course outcomes:

At the end of the course the graduates should be able to

• Apply knowledge of food engineering to design new process.
• Enlighten with comprehensive knowledge of biotechnological applications to foodindustry.
• Understand various areas of Food Safety & Quality Assurance

Question paper pattern:

The SEE question paper will be set for 100 marks and the marks scored will be proportionately reduced to 60.

• The question paper will have ten full questions carrying equal marks.
• Each full question is for 20 marks.
• There will be two full questions (with a maximum of four sub questions) from each module.
• Each full question will have sub question covering all the topics under a module.
• The students will have to answer five full questions, selecting one full question from each module.

Textbooks

1 Food Biotechnology James M, Jay CBS Publishers 2005

2 Food Biotechnology Kalidas Shetty CRC Press 2005

Reference Books

1 Applied dairy microbiology H. Elmer, L James, Marath and Steele CRC press 2005

2 Introduction to Food Engineering R. Paul Singh Academic Press 2004

3 Food Processing Technology: Principles and practice P. Fellows WoodheadPublis hing Ltd., Cambridge 2005