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BT404 : Food Biotechnology

Course Overview

Course Synopsis

This course is developed to enable the students with fundamental concepts of food Biotechnology with the following objectives. 1. To understand the basic concepts of Food Biotechnology and methods used to produce better crops. 2. To understand how biotechnology can overcome the food born infections. 3. To Know current applications and foresee future fields of action of Biotechnology in foods. 4. To apply basic knowledge in Microbiology, Biochemistry and Genetic Engineering to obtain fermented foods, starter cultures and foods based on genetically modified organisms.

Course Learning Outcomes

After learning this course, students will

  • Describe the applications and current situation of Biotechnology in relation to foods, and will be aware of the advantages and limitations of novel food products obtained through biotechnological approaches.
  • Identify the most important quality parameters and spoilage agents in foods.
  • Formulate the fundamentals of microbial and enzymatic control in foods.
  • Evaluate the characteristics of raw material and industrial processes applied to obtain the most relevant fermented foods.
  • Synthesize cultures and enzymes for producing foods.
  • Describe the role of enzymes in foods, and the most important enzymatic transformations in the food industry.
  • Deduce the improvement objectives of starter cultures and enzymes to be used in the food industry.
  • Analyze the characteristics of foods made of genetically modified organisms and explain the most relevant scientific advances in this field.

Course Calendar

1 Introduction to Food, Definitions and basic concepts
2 Food composition
3 Water Contents in foods
4 Carbohydrates Contents of food
5 Proteins contents of Food
6 Fats
7 Minerals
8 Vitamins
9 Fiber
10 Proximate Analysis of Food
11 Estimation of moisture
12 Estimation of ash in food

13 Estimation of carbohydrates in food
14 Estimation of protein in food
15 Estimation of fat in food
16 Estimation of crude fiber in food
17 Fats and Oils
18 Composition and Classification of Fats and Oils
19 Nutritive Value and Fats and Oils
20 Physical Properties of Fats and Oils
21 Refining of Crude Oils
22 Different Uses/Products of Fats and Oils
23 Storage and Shelf life of Fats and Oils
24 Introduction to Dairy Products

25 Microbiology of Milk
26 Fluid Milk and its handling
27 Processing of Milk
28 Other Dairy Products
29 Detection of proteases in Milk
30 Detection of amylases in milk.
31 Determination of iodine number of fats
32 Meat: Introduction
33 Structure of Muscles
34 Postmartum Changes in Meat
35 Preservation of Meats
36 Cooking and Effect of Heat on Meats

37 Cereal Foods: Introduction
38 Composition and Structure
39 Nutritonal Importance of Wheat Crop
40 Maize
41 Rice
42 Oats
43 Barley
44 Other Cereal Grains
45 Processed Cereals Products
46 Food spoilage: Introduction
47 Types of Microrganisms involved in food spoilage
48 Bacterial food Spoilage

49 Fungals Food spoilage
50 Factors that effect Microbial growth
51 Effect of pH
52 Effect of Moisture
53 Effect of Temperature
54 food born disease: Introduction
55 Plant Toxins
56 Animal Toxins
57 Agricultural Residues
58 Poisoning by Chemicals
59 Poisoning by Microorganisms
60 Food Infections

61 Sequence of events in food borne disease
62 Detection of E.Coli in Drinking Water
63 Food preservation methods
64 Need for food preservation
65 Blanching
66 Pasteurization
67 Heat Sterilization
68 UHT Process
69 Effect of Heating on foods
70 Evaporation
71 Distillation
72 Dehydration

73 Use of Low Temperature
74 Use of food Preservatives
75 Use of High Pressure and Ultrasound
76 Electricity, radiation and Microwaves
77 Detection of yeast and mould in dairy and bakery products
78 Detection of yeast and mould in dairy and bakery products (2nd part)
79 Fermented foods
80 Microbiology of fermented products
81 General Methods of productions
82 Fermentation Process
83 Fermented Dairy food products
84 Microbiology of Yougurt

85 Fermented products: cheese
86 Fermented Meat Products
87 Microbiology of semidry sausage
88 Fermented Vegetable Products
89 Saurkraut
90 Pickles
91 Production of Cheddar and related Hard cheese
92 Ingredients used for cheese making
93 Selection of Cheese culture
94 Pre-treatment of milk for cheese making
95 Cheese making process
96 Quality Control of Cheese making

97 Food Enzymes
98 Nature of Enzymes
99 Proteolytic Enzymes
100 Oxidizing Enzymes
101 Fat splitting enzymes
102 Enzyme that decompose carbohydrates
103 Glucose Oxidase
104 Catalases
105 Application of Enzymes
106 Food Additives: Definition and Functions
107 Philosophy of Food Additives
108 Antioxidants in Foods

109 Nutrient Additives
110 Flavorings and Flavor Enhancers
111 Acidulants in foods
112 Alakaline Compounds in Foods
113 Sweeteners
114 Starches
115 Gums
116 Polyhdric Alcohols
117 Surface Active Agents
118 Leavning Agents
119 Chemical Preservatives
120 Food Colorants

121 Determination of titratable acidity of fruit juices
122 Probiotics
123 Administration and consumption of Probiotics
124 Microbiota of GI tract
125 Probiotic Microorganisms
126 Selection of Appropriate Strains
127 Health Benefits of probiotics
128 Human Trials of Probiotics
129 Technological application of Probiotics in food products
130 Concept of Food Safety
131 Concept of Food Quality
132 Responsibility of Food Safety
133 Factors of Food Quality and Systems
134 Food Safety and Food Safety Systems
135 Food Laws and regulations
136 Food Standards

137 Food Safety hazards and health risks
138 Biological Safety Hazards
139 Chemical Safety hazards
140 Physical safety Hazards
141 Good Manufacturing Practices (GMP)
142 HACCP System
143 Food engineering principles
144 Importance of of Hygienic design and layout
145 Food Process Equipment Design
146 Cleaning and sanitizing in food Premises
147 Process control
148 Handling solid foods in processing plant
149 Food Transport: Screw Conveyors
150 Food Transport: Elevators
151 Storage of Fruits and Vegetables
152 Transport of Fruits and Vegetables
153 Water Quality and Waste water in Processing Plant
154 Main techniques used for production of food ingredients by microbes,

155 Selection of Microorganisms and development
156 Culture Media and Upstream compounds
157 Bioreactor monitoring systems and design
158 Fermentation Types Employed: The Actual Production Process
159 Bioreactors Design
160 Future Research in food Fermentation
161 Genetic modification of plant starches for food applications
162 Modification of starches
163 Functionality of Starches
164 Application of Starches
165 Novel Starches
166 Biotechnology of food flavors production
167 Production of Esters and Aldehydes
168 Production of Alcohol and Terpens
169 Determination of specific gravity of sugar
170 Biotechnological approaches to improve nutritional quality and shelf life of fruits and vegetables,

171 Factors effecting reducing sugars in potatoes
172 Starch Synthesis
173 Starch Degradation
174 Starch-Sugar Balance
175 Concept of Edible vaccines
176 Examples of Edible Vaccines
177 Merits and Demerits of Edible Vaccines
178 Food marketing principles
179 Marketing Principles
180 The Marketing Concept
181 The Marketing Process
182 Application of social, legal, ethical and environmental principles to marketing situations
183 Marketing Research
184 Consumer Behavior
185 Market Research Process in Food Market