(Departmental Elective-5) KFT076: Fundamentals of Food Biotechnology Food Technology 7th Sem Syllabus for AKTU B.Tech 2021-22 Scheme

Fundamentals of Food Biotechnology detail syllabus for Food Technology (Food Technology), 2021-22 scheme is taken from AKTUs official website and presented for the AKTU B.Tech students. For the course code (KFT076), exam duration, teaching hr/week, practical hr/week, total marks, internal marks, theory marks, duration, credits, and other details do visit complete semester subjects post given below.

For the Food Technology 7th Sem Syllabus for AKTU B.Tech 2021-22 Scheme you can visit Food Technology 7th Sem 2021-22 Scheme. For the Departmental Elective-5 scheme of Food Technology 7th Sem 2021-22 regulation do refer to Departmental Elective-5 Food Technology 7th Sem scheme. The detail syllabus for fundamentals of food biotechnology is as follows.

PreRequisites:

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Course Objectives:

• To provide basic knowledge of Food biotechnology and its applications in Food Processing Industry
• To learn about the production of different food products by Microbial means.
• To study the Fundamentals of Tissue Culture and Genetic Engineering

Course Outcomes:

For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.

Reference Books:

1. Crueger and Crueger , Biotechnology: A Textbook of Industrial Microbiology, Sinauer Associates Inc.,U.S. 2017
2. Frazier, W.S. and Weshoff, D.C., Food Microbiology, McGraw Hill Book Co., New York 1988
3. Roger, A., Gordon, B. and John, T, Food Biotechnology, Cambridge University Press 1989
4. Prescott & Dunn Industrial Microbiology, CBS Publishers and Distributors 2004

Unit I

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Unit II

1. Biotechnological methods for the production of organic acids, vitamins and bio-pigments (with reference to the microorganisms involved, substrates used, optimum process parameters and their applications)
2. Production of single cell proteins, microbial lipids (microorganisms involved, raw materials, advantages, commonly used methods, safety concerns)

Unit III

1. Sources of enzymes, advantages of microbial enzymes, production, extraction and purification of enzymes.
2. Biotechnological approach for the production of fermented food products, Beer, Wine, Tofu, Soy Sauce, Tempeh, Kefir.

Unit IV

1. Tissue culture technology and its application, medium used in tissue culture, somatic hybridization, protoplast fusion, secondary metabolite production.

Unit V

1. Structure of DNA and RNA, Mutation, Mutagens, Types of Mutations and applications of Mutations in Strain Improvement.
2. Genetic Engineering and applications, Gene Cloning procedures-general outline, Recombinant DNA Technology, Genetically Modified Foods and their applications. Safety issues related to Genetically Modified Foods.

For the syllabus of all the subjects of B.Tech Food Technology 7th Sem, 2021-22 scheme do visit Food Technology 7th Sem syllabus subjects.

For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.