Syllabus
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Course Code: BT-401 Course Name: Food Biotechnology |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Biotech foods and supplements: Introduction to food biotechnology and related industries; transgenic plant foods: carbohydrates, proteins, vitamins nutritional quality improvement of the food crops by genetic engineering, safety of GM food crops. Dietary supplements; Single cell Protein (SCP) production, mushrooms production technology, large scale production of algae and yeast. | |
| 2 | Food additives & preservation techniques: Food additives- definitions, need for food additives, classification and functions of different additives: thickeners, antioxidants, colouring agents, flavouring agents, sweeteners, emulsifiers, flour improvers; Probiotics: Production & importance of probiotics; Preservation techniques: refrigeration & freezing, dehydration, heating, irradiation, antimicrobial agents used in food preservation. | |
| 3 | Fermented foods and Food Packaging: Cheese production technologies; Fermented foods of India: dairy products, cereal and legume foods, vegetables/fruits, meat and fish; Introduction to Food Packaging: definition, factors involved in the evolution and selection of a food package. Types of packaging materials and their functioning properties; Aseptic packaging of foods: sterilization techniques of packaging materials; Methods for the microbiological examination of foods. Advantages/ functions and disadvantages associated with packaging of foods. | |
| 4 | Food Safety and Quality Control: Introduction to concepts of food safety and food quality assurance; Food adulteration, nature of adulterants, methods of evaluation of food adulterants and toxic constituents. Hazard analysis and critical control point (HACCP), Role of international regulatory agencies: USFDA and International Organization for Standards (ISO). Indian food laws and standards: Prevention of Food Adulteration (PFA) Act, Fruit Products Order (FPO), Meat Products Order (MPO), Cold Storage Order (CSO), Role of AGMARK Standard, Bureau of Indian Standards (BIS) and Food Safety and Standards Authority of India (FSSAI). | |
