AG60046: Food Biotechnology
| AG60046 | |||||||||||||||||
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| 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 | {{{semester}}} | ||||||||||||||||
Syllabus
Syllabus mentioned in ERP
Bioconversion of raw food materials to processed products, new protein foods: SCP; mushroom; food yeasts, algal proteins, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. 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 bio-processing and fermentation biotechnologies, quantification and analysis of biotechnologically processed improved foods and food additives like coloring, 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.