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BT404 : Food Biotechnology

Course Overview

Course Synopsis

This course of food biotechnology is a very fundamental course and essential for all life sciences discipline. Food biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge.

Course Learning Outcomes

Food Biotechnology

  • Students who are pursuing this course of food biotechnology will enable themselves to grab the concept of various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge.


Course Calendar

TopicLectureResourcePage
Introduction to Food, Definitions and basic concepts1PPT
Food composition2PPT
Water Contents in foods3PPT
Carbohydrates Contents of food4PPT
Proteins contents of Food5PPT
Fats6PPT
Minerals7PPT
Vitamins8PPT
Fiber9PPT
Proximate Analysis of Food10PPT
Estimation of moisture11PPT
Estimation of ash in food12PPT
Estimation of carbohydrates in food13PPT
Estimation of protein in food14PPT
Estimation of fat in food15PPT
Estimation of crude fiber in food16PPT
Fats and Oils17PPT
Composition and Classification of Fats and Oils18PPT
Nutritive Value and Fats and Oils19PPT
Physical Properties of Fats and Oils20PPT
Refining of Crude Oils21PPT
Different Uses/Products of Fats and Oils22PPT
Assignment No. 1
Storage and Shelf life of Fats and Oils23PPT
Introduction to Dairy Products24PPT
Microbiology of Milk25PPT
Fluid Milk and its handling26PPT
Processing of Milk27PPT
Other Dairy Products28PPT
Detection of proteases in Milk29PPT
Detection of amylases in milk.30PPT
Determination of iodine number of fats31PPT
Meat: Introduction32PPT
Structure of Muscles33PPT
Postmartum Changes in Meat34PPT
Preservation of Meats35PPT
Cooking and Effect of Heat on Meats36PPT
Cereal Foods: Introduction37PPT
Composition and Structure38PPT
Nutritonal Importance of Wheat Crop39PPT
Maize40PPT
Rice41PPT
Oats42PPT
Barley43PPT
Other Cereal Grains44PPT
Processed Cereals Products45PPT
Food spoilage: Introduction46PPT
Types of Microrganisms involved in food spoilage47PPT
Bacterial food Spoilage48PPT
Fungals Food spoilage49PPT
Factors that effect Microbial growth50PPT
Effect of pH51PPT
Effect of Moisture52PPT
Effect of Temperature53PPT
food born disease: Introduction54PPT
Plant Toxins55PPT
Animal Toxins56PPT
Agricultural Residues57PPT
Poisoning by Chemicals58PPT
Poisoning by Microorganisms59PPT
Food Infections60PPT
Sequence of events in food borne disease61PPT
GDB
Detection of E.Coli in Drinking Water62PPT
Food preservation methods63PPT
Need for food preservation64PPT
Blanching65PPT
Pasteurization66PPT
Heat Sterilization67PPT
UHT Process68PPT
Effect of Heating on foods69PPT
Evaporation70PPT
Distillation71PPT
Dehydration72PPT
Use of Low Temperature73PPT
Use of food Preservatives74PPT
Use of High Pressure and Ultrasound75PPT
Electricity, radiation and Microwaves76PPT
Detection of yeast and mould in dairy and bakery products77PPT
Detection of yeast and mould in dairy and bakery products (2nd part)78PPT
Fermented foods,79PPT
Microbiology of fermented products80PPT
General Methods of productions81PPT
Fermentation Process82PPT
Fermented Dairy food products83PPT
Microbiology of Yougurt84PPT
Fermented products: cheese85PPT
Fermented Meat Products86PPT
Microbiology of semidry sausage87PPT
Fermented Vegetable Products88PPT
Saurkraut89PPT
Pickles90PPT
Production of Cheddar and related Hard cheese91PPT
Ingredients used for cheese making92PPT
Selection of Cheese culture93PPT
Pre-treatment of milk for cheese making94PPT
Cheese making process95PPT
Quality Control of Cheese making96PPT
Mid term Examination/Special Assignment
Food Enzymes97PPT
Nature of Enzymes98PPT
Proteolytic Enzymes99PPT
Oxidizing Enzymes100PPT
Fat splitting enzymes101PPT
Enzyme that decompose carbohydrates102PPT
Glucose Oxidase103PPT
Catalases104PPT
Application of Enzymes105PPT
Food Additives: Definition and Functions106PPT
Philosophy of Food Additives107PPT
Antioxidants in Foods108PPT
Nutrient Additives109PPT
Flavorings and Flavor Enhancers110PPT
Acidulants in foods111PPT
Alakaline Compounds in Foods112PPT
Sweeteners113PPT
Starches114PPT
Gums115PPT
Polyhdric Alcohols116PPT
Surface Active Agents117PPT
Leavning Agents118PPT
Chemical Preservatives119PPT
Food Colorants120PPT
Determination of titratable acidity of fruit juices121PPT
Probiotics122PPT
Administration and consumption of Probiotics123PPT
Microbiota of GI tract124PPT
Probiotic Microorganisms125PPT
Selection of Appropriate Strains126PPT
Health Benefits of probiotics127PPT
Human Trials of Probiotics128PPT
Technological application of Probiotics in food products129PPT
Concept of Food Safety130PPT
Concept of Food Quality131PPT
Responsibility of Food Safety132PPT
Factors of Food Quality and Systems133PPT
Food Safety and Food Safety Systems134PPT
Food Laws and regulations135PPT
Quiz No. 1
Food Standards136PPT
Food Safety hazards and health risks137PPT
Biological Safety Hazards138PPT
Chemical Safety hazards139PPT
Physical safety Hazards140PPT
Good Manufacturing Practices (GMP)141PPT
HACCP System142PPT
Food engineering principles143PPT
Importance of of Hygienic design and layout144PPT
Food Process Equipment Design145PPT
Cleaning and sanitizing in food Premises146PPT
Process control147PPT
Handling solid foods in processing plant148PPT
Food Transport: Screw Conveyors149PPT
Food Transport: Elevators150PPT
Storage of Fruits and Vegetables151PPT
Transport of Fruits and Vegetables152PPT
Water Quality and Waste water in Processing Plant153PPT
Assignment No. 2
Main techniques used for production of food ingredients by microbes,154PPT
Selection of Microorganisms and development155PPT
Culture Media and Upstream compounds156PPT
Bioreactor monitoring systems and design157PPT
Fermentation Types Employed: The Actual Production Process158PPT
Bioreactors Design159PPT
Future Research in food Fermentation160PPT
Genetic modification of plant starches for food applications161PPT
Modification of starches162PPT
Functionality of Starches163PPT
Application of Starches164PPT
Novel Starches165PPT
Biotechnology of food flavors production166PPT
Production of Esters and Aldehydes167PPT
Production of Alcohol and Terpens168PPT
Determination of specific gravity of sugar169PPT
Biotechnological approaches to improve nutritional quality and shelf life of fruits and vegetables,170PPT
Factors effecting reducing sugars in potatoes171PPT
Starch Synthesis172PPT
Starch Degradation173PPT
Starch-Sugar Balance174PPT
Concept of Edible vaccines175PPT
Examples of Edible Vaccines176PPT
Merits and Demerits of Edible Vaccines177PPT
Food marketing principles178PPT
Marketing Principles179PPT
The Marketing Concept180PPT
The Marketing Process181PPT
Application of social, legal, ethical and environmental principles to marketing situations182PPT
Marketing Research183PPT
Consumer Behavior184PPT
Market Research Process in Food Market185PPT
Final Term Examination
 
 
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