Syllabus

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

Syllabus mentioned in ERP

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

Student Opinion

How to Crack the Paper

Classroom resources

Additional Resources