{"id":59920,"date":"2023-09-06T08:14:47","date_gmt":"2023-09-06T08:14:47","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3008-introduction-to-food-biotechnology-syllabus-for-food-tech-2021-regulation-professional-elective-ii\/"},"modified":"2023-09-06T08:14:47","modified_gmt":"2023-09-06T08:14:47","slug":"fd3008-introduction-to-food-biotechnology-syllabus-for-food-tech-2021-regulation-professional-elective-ii","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3008-introduction-to-food-biotechnology-syllabus-for-food-tech-2021-regulation-professional-elective-ii\/","title":{"rendered":"FD3008: Introduction To Food Biotechnology syllabus for Food Tech 2021 regulation (Professional Elective-II)"},"content":{"rendered":"

Introduction To Food Biotechnology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities<\/a> 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. <\/p>\n

For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme<\/a>. For Professional Elective-II scheme and its subjects refer to Food Tech Professional Elective-II syllabus scheme<\/a>. The detailed syllabus of introduction to food biotechnology is as follows. <\/p>\n

Course Objectives:<\/h4>\n

Download the iStudy App for all syllabus and other updates.<\/a>
\"Get<\/a><\/h4>\n

Unit I<\/h4>\n

FOOD BIOTECHNOLOGY\t9<\/strong>
\nFermentative 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\n<\/p>\n

Unit II<\/h4>\n

OVERVIEW OF GENETICS\t9<\/strong>
\nChemical 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.\n<\/p>\n

Unit III<\/h4>\n

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Unit IV<\/h4>\n

CELL CULTURE TECHNOLOGY\t9<\/strong>
\nIntroduction 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.\n<\/p>\n

Unit V<\/h4>\n

TRANSGENIC TECHNOLOGY & APPLICATIONS IN FOODS\t9<\/strong>
\nDNA microinjection, Retroviral vectors, Transgenic animals – Knock in and knock out animals, Transgenic plants – Ti plasmid. Genetically engineered proteins Bovine Somatotropin in Milk;
\nGenetically 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.\n<\/p>\n

Course Outcomes:<\/h4>\n

At the end of the course the students would have the knowledge to<\/p>\n

    \n
  1. Apply the principles of biotechnology in Food processing industries to improve the quality of foods<\/li>\n
  2. Execute the production of commercially important metabolites<\/li>\n
  3. Apply the principle of downstream processing and explain various stages involved in downstream processing<\/li>\n
  4. Evaluate the diagnostic techniques for food borne pathogens and toxins<\/li>\n
  5. Assess the safety aspects and social issues related to applications and implications of genetically modified foods<\/li>\n<\/ol>\n

    Text Books:<\/h4>\n

    Download the iStudy App for all syllabus and other updates.<\/a>
    \"Get<\/a><\/h4>\n

    Reference Books:<\/h4>\n
      \n
    1. Bains W. \u201cBiotechnology from A to Z\u201d, Oxford Univ. Press., 2004, 3rd Edition<\/li>\n
    2. Joshi VK & Pandey A. \u201cBiotechnology Food Fermentation\u201d., Vols. I, 2nd Edition. Education Publ. 1999.<\/li>\n
    3. Knorr D. \u201cFood Biotechnology\u201d., Marcel Dekker., 1985.<\/li>\n
    4. Lee BH. \u201cFundamentals of Food Biotechnology\u201d., VCH., 1996.<\/li>\n
    5. Perlman D. \u201cAnnual Reports of Fermentation Processes\u201d., 1979.<\/li>\n<\/li>\n<\/ol>\n

      For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation<\/a>. <\/p>\n

      For all Food Technology results, visit Anna University Food Tech all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"

      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 […]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[85],"tags":[],"class_list":["post-59920","post","type-post","status-publish","format-standard","hentry","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=59920"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59920\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=59920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=59920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=59920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}