AG40028: Food Biotechnology
|Course name||Food Biotechnology|
|Offered by||Agricultural & Food Engineering|
|Previous Year Grade Distribution|
Syllabus[edit | edit source]
Syllabus mentioned in ERP[edit | edit source]
Bioconversion of raw food materials to processed products; new protein foods: SCP, mushroom, food yeasts, algal proteins; functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines; topics on enzyme technologies in food processing and quality improvement, immobilization technology of enzymes used in food industries; various bioprocessing and fermentation biotechnologies, quantification and analysis of biotechnologically processed improved foods and food additives like colours, flavors and vitamins, polyphenols and antioxidants; bioconversion of food wastes to useful products, food toxins, microbial hurdle technology, minimally processed food, the importance of food safety, GM foods and safety issues, HACCP in food biotechnology.