Course Overview
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Course Synopsis
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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.
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Course Learning Outcomes
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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.
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Course Calendar
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Week 01
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1
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Introduction to Food, Definitions and basic concepts
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3
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Water Contents in foods
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4
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Carbohydrates Contents of food
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5
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Proteins contents of Food
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10
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Proximate Analysis of Food
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11
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Estimation of moisture
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12
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Estimation of ash in food
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Week 02
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13
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Estimation of carbohydrates in food
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14
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Estimation of protein in food
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15
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Estimation of fat in food
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16
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Estimation of crude fiber in food
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18
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Composition and Classification of Fats and Oils
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19
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Nutritive Value and Fats and Oils
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20
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Physical Properties of Fats and Oils
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21
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Refining of Crude Oils
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22
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Different Uses/Products of Fats and Oils
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23
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Storage and Shelf life of Fats and Oils
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24
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Introduction to Dairy Products
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Week 03
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26
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Fluid Milk and its handling
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29
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Detection of proteases in Milk
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30
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Detection of amylases in milk.
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31
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Determination of iodine number of fats
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34
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Postmartum Changes in Meat
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36
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Cooking and Effect of Heat on Meats
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Week 04
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37
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Cereal Foods: Introduction
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38
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Composition and Structure
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39
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Nutritonal Importance of Wheat Crop
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45
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Processed Cereals Products
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46
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Food spoilage: Introduction
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47
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Types of Microrganisms involved in food spoilage
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48
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Bacterial food Spoilage
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Week 05
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50
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Factors that effect Microbial growth
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54
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food born disease: Introduction
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58
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Poisoning by Chemicals
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59
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Poisoning by Microorganisms
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Week 06
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61
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Sequence of events in food borne disease
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62
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Detection of E.Coli in Drinking Water
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63
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Food preservation methods
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64
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Need for food preservation
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69
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Effect of Heating on foods
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Week 07
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73
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Use of Low Temperature
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74
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Use of food Preservatives
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75
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Use of High Pressure and Ultrasound
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76
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Electricity, radiation and Microwaves
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77
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Detection of yeast and mould in dairy and bakery products
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78
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Detection of yeast and mould in dairy and bakery products (2nd part)
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80
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Microbiology of fermented products
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81
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General Methods of productions
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83
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Fermented Dairy food products
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84
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Microbiology of Yougurt
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Week 08
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85
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Fermented products: cheese
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86
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Fermented Meat Products
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87
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Microbiology of semidry sausage
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88
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Fermented Vegetable Products
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91
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Production of Cheddar and related Hard cheese
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92
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Ingredients used for cheese making
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93
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Selection of Cheese culture
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94
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Pre-treatment of milk for cheese making
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96
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Quality Control of Cheese making
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Week 09
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101
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Fat splitting enzymes
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102
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Enzyme that decompose carbohydrates
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105
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Application of Enzymes
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106
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Food Additives: Definition and Functions
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107
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Philosophy of Food Additives
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108
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Antioxidants in Foods
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Week 10
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110
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Flavorings and Flavor Enhancers
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112
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Alakaline Compounds in Foods
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117
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Surface Active Agents
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119
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Chemical Preservatives
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Week 11
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121
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Determination of titratable acidity of fruit juices
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123
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Administration and consumption of Probiotics
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124
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Microbiota of GI tract
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125
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Probiotic Microorganisms
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126
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Selection of Appropriate Strains
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127
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Health Benefits of probiotics
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128
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Human Trials of Probiotics
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129
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Technological application of Probiotics in food products
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130
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Concept of Food Safety
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131
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Concept of Food Quality
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132
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Responsibility of Food Safety
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133
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Factors of Food Quality and Systems
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134
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Food Safety and Food Safety Systems
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135
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Food Laws and regulations
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Week 12
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137
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Food Safety hazards and health risks
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138
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Biological Safety Hazards
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139
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Chemical Safety hazards
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140
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Physical safety Hazards
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141
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Good Manufacturing Practices (GMP)
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143
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Food engineering principles
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144
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Importance of of Hygienic design and layout
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145
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Food Process Equipment Design
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146
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Cleaning and sanitizing in food Premises
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148
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Handling solid foods in processing plant
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149
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Food Transport: Screw Conveyors
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150
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Food Transport: Elevators
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151
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Storage of Fruits and Vegetables
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152
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Transport of Fruits and Vegetables
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153
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Water Quality and Waste water in Processing Plant
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154
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Main techniques used for production of food ingredients by microbes,
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Week 13
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155
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Selection of Microorganisms and development
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156
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Culture Media and Upstream compounds
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157
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Bioreactor monitoring systems and design
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158
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Fermentation Types Employed: The Actual Production Process
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160
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Future Research in food Fermentation
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161
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Genetic modification of plant starches for food applications
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162
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Modification of starches
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163
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Functionality of Starches
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164
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Application of Starches
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166
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Biotechnology of food flavors production
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167
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Production of Esters and Aldehydes
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168
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Production of Alcohol and Terpens
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169
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Determination of specific gravity of sugar
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170
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Biotechnological approaches to improve nutritional quality and shelf life of fruits and vegetables,
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Week 14
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171
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Factors effecting reducing sugars in potatoes
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175
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Concept of Edible vaccines
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176
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Examples of Edible Vaccines
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177
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Merits and Demerits of Edible Vaccines
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178
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Food marketing principles
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180
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The Marketing Concept
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181
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The Marketing Process
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182
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Application of social, legal, ethical and environmental principles to marketing situations
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185
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Market Research Process in Food Market
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