BT41016: Food Biotechnology

BT41016
Course name	Food Biotechnology
Offered by	Biotechnology
Credits	3
L-T-P	3-0-0
Previous Year Grade Distribution
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Semester	Spring

Syllabus

Syllabus mentioned in ERP

Microbial role in food process operation and production: new protein foods. SCP; mushroom; food yeasts, algal proteins. Fermentation as a method of preparing and preserving foods. Food additives like colouring, flavours and vitamins. Organisms and their use of pickling; alcoholic beverages and other products. Mechanism of enzyme functions and reactions in process techniques. starch and sugar conversion processes or baking by amylases; de-oxygenation and desugaring by glucose oxidase; beer mashing and chill-proofing or cheese making by proteases and various other enzyme catalytic actions in food processing. Process wastes, whey; molasses; starch substrates and other food wastes for bioconversion to useful products