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BT404 : Food Biotechnology

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Course Info

Course Category

Biotechnology

Course Level

Undergraduate

Credit Hours

3

Pre-requisites

N/A

Instructor

Afifa Zaeem
Mphil-Biotechnology
Quaid-i-Azam University

Course Contents

Food technology is a branch of food science that deals with the production processes that make foods. Early scientific research into food technology concentrated on food preservation. 

Course Contents:

Introduction to Food, Definitions and basic concepts, Fats and Oils, Introduction to Dairy Products,Meat: Introduction, Cereal Foods: Introduction, Food spoilage: Introduction, food born disease: Introduction, Food preservation methods, Fermented foods, Production of Cheddar and related Hard cheese, Food Enzymes, Food Additives: Definition and Functions, Probiotics, Concept of Food Safety, Food engineering principles, Main techniques used for production of food ingredients by microbes, Genetic modification of plant starches for food applications, biotechnology of food flavors production, Biotechnological approaches to improve nutritional quality and shelf life of fruits and vegetables, Food marketing principles,