AG40028: Food Biotechnology

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AG40028
Course name Food Biotechnology
Offered by Agricultural & Food Engineering
Credits 3
L-T-P 3-0-0
Previous Year Grade Distribution
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Semester Spring


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.


Concepts taught in class[edit | edit source]

Student Opinion[edit | edit source]

How to Crack the Paper[edit | edit source]

Classroom resources[edit | edit source]

Additional Resources[edit | edit source]