Introduction To Food Biotechnology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-II scheme and its subjects refer to Food Tech Professional Elective-II syllabus scheme. The detailed syllabus of introduction to food biotechnology is as follows.
Course Objectives:
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Unit I
FOOD BIOTECHNOLOGY 9
Fermentative production of enzymes used in food industry; solid state fermentation; recovery of enzymes from natural sources; cheese making and whey processing, impact of enzyme technology (bioethanol, protein hydrolysates, bioactive peptides); enzymatic processing of fruit juices. Role of enzymes in baking, meat and meat processing; comparative methods of toxicity test in (novel) foods; biosensors; enzymatic approach to tailor made fats; catabolic processes and oxygen-dependent reactions in food; use of lipases and reactions in organic solvents and two phases
Unit II
OVERVIEW OF GENETICS 9
Chemical structure of nucleic acids, proteins; introduction to Genetics, DNA replication, transcription and translation; cell division, cell cycle, mitosis, meiosis; introduction to human genetics; Mendelian genetics; single cell disorders; complex traits; mutation, types of mutations DNA repair mechanism; modifying enzymes; mutation and polymorphism and their detection; family based and case control study designs; pedigree analysis; linkage analysis and association studies.
Unit III
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Unit IV
CELL CULTURE TECHNOLOGY 9
Introduction to plant and animal tissue cultures and cell cultures in general. Cell culture lab design and equipment, Media and reagents. Animal, mammalian, and other cell lines for in-vitro testing of drugs, toxicity of environmental pollutants, production of vaccines and therapeutic proteins & production of stem cells. Principles of cryobiology and molecular diagnostics, Technological aspects for commercial utilization of cell cultures: Reactor studies, scale up and biosafety.
Unit V
TRANSGENIC TECHNOLOGY & APPLICATIONS IN FOODS 9
DNA microinjection, Retroviral vectors, Transgenic animals – Knock in and knock out animals, Transgenic plants – Ti plasmid. Genetically engineered proteins Bovine Somatotropin in Milk;
Genetically engineered bacteria Chymosin Lite beer; Tryptophan; Transgenic plants CalgeneFlavrSavrTM tomato, Monsanto Round-Up TM Ready, Ciba Geigy Basta TM resistant crops; Edible vaccines Cholera vaccine in potatoes; Transgenic Fish Atlantic salmon.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Apply the principles of biotechnology in Food processing industries to improve the quality of foods
- Execute the production of commercially important metabolites
- Apply the principle of downstream processing and explain various stages involved in downstream processing
- Evaluate the diagnostic techniques for food borne pathogens and toxins
- Assess the safety aspects and social issues related to applications and implications of genetically modified foods
Text Books:
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Reference Books:
- Bains W. “Biotechnology from A to Z”, Oxford Univ. Press., 2004, 3rd Edition
- Joshi VK & Pandey A. “Biotechnology Food Fermentation”., Vols. I, 2nd Edition. Education Publ. 1999.
- Knorr D. “Food Biotechnology”., Marcel Dekker., 1985.
- Lee BH. “Fundamentals of Food Biotechnology”., VCH., 1996.
- Perlman D. “Annual Reports of Fermentation Processes”., 1979.
For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.