Biochemical Engineering for Food Technologists detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8502), Category (PC), Contact Periods/week (4), Teaching hours/week (4), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 5th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 5th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for biochemical engineering for food technologists is as follows.”
Course Objective:
- To understand the Enzyme kinetics, Inhibition kinetics, Immobilization
- To understand the concept of basic fermentation processes and its control systems etc.
- To get a practical knowledge about running the fermenter and its scale – up and modes of operation etc.
Unit I
For complete syllabus and results, class timetable and more pls download iStudy. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.
Unit II
Kinetics of Enzyme Action
Kinetics of single substrate reactions; estimation of Michelis – Menten parameters, multisubstrate reactions- mechanisms and kinetics; turnover number; types of inhibition and models -substrate, product. Allosteric regulation of enzymes, Monod changeuxwyman model, ph and temperature effect on enzymes and deactivation kinetics.
Unit III
Enzyme Immobilization
Physical and chemical techniques for enzyme immobilization – adsorption, matrix entrapment, encapsulation, cross-linking, covalent binding etc., – examples, advantages and disadvantages.
Unit IV
For complete syllabus and results, class timetable and more pls download iStudy. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.
Unit V
Raw Materials and Media Design for Fermentation Process
Criteria for good medium, medium requirements for fermentation processes, carbon, nitrogen, minerals, vitamins and other complex nutrients, oxygen requirements, medium formulation of optimal growth and product formation, examples of simple and complex media, design of various commercial media for industrial fermentations – medium optimization methods
Course Outcome:
The student will be able to
- Understand the fundamentals of Enzyme kinetics, Inhibition kinetics and Immobilization Understand the concept of basic fermentation processes and its application during scaleup operations.
Text Books:
- Bailey, J.E. and Ollis, D.F. Biochemical Engineering Fundamentals, 2nd Edition, McGraw Hill, 1986.
- Blanch, H.W. and D.S. Clark Biochemical Engineering, Marcal Dekker, Inc., 1997.
- Lee, James M. Biochemical Engineering, Prentice – Hall, 1992.
References:
- Palmer, Trevor Enzymes: Biochemistry, Biotechnology, Clinical Chemistry, Affiliated EastWest Press Pvt. Ltd., 2004.
- Stanbury, P.F., A. Whitaker and S.J. Hall Principles of Fermentation Technology, 2nd Edition, Butterworth – Heinemann (an imprint of Elsevier), 1995.
- Wiseman, Alan Handbook of Enzyme Biotechnology, 3rd Edition, Ellis Harwood Publications, 1999.
- Hartmeier, Winfried Immobilized Biocatalysts: An Introduction, Springer -Verlag, 1986
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 5th Sem syllabus for 2017 Regulation.
Dont forget to download iStudy for latest syllabus and results, class timetable and more.