Food Biotechnology detail syllabus for Biotechnology (Biotech), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (RBT063), and for exam duration, Teaching Hr/Week, Practical Hr/Week, Total Marks, internal marks, theory marks, and credits do visit complete sem subjects post given below.
For all other biotech 6th sem syllabus for b.tech 2019-20 scheme aktu you can visit Biotech 6th Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects. For all other Departmental Elective-II subjects do refer to Departmental Elective-II. The detail syllabus for food biotechnology is as follows.
Unit I
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Unit II
Microorganisms in food: spoilage of fresh meats and poultry, processed meats, seafood’s, fruits and vegetables. Fermented food products, Medical foods, Probiotics and health benefits of fermented milk and foods products. Dehydrated Foods, Enteral Nutrient Solutions (Medical Foods), Single-Cell Protein. Starter cultures, Production process of cheeses, beer, wine and distilled spirits. Process of Brewing, malting, mashing, primary & secondary fermentation. Problems in food industry: catabolic repression, High gravity brewing, B-glucan problem, getting rid of diacetyl.
Unit III
Determining Microorganisms and/or their Products in Foods: Microbiological Examination of surfaces, Air Sampling, Metabolically Injured Organisms. Enumeration and Detection of Food-borne Organisms. Bioassay and related Methods. Common Food borne diseases. Nutritional boosts and flavor enhancers: Emerging processing and preservation technologies for milk and dairy products.
Unit IV
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Unit V
Indicators of Food Safety and Quality: Indicators of Food microbial quality, product quality and food safety. Fecal Indicator Organisms, Predictive Microbiology/Microbial Modeling. The Hazard Analysis Critical Control Point System (HACCP System), Microbiological Criteria. Food borne intoxicants and mycotoxins.
Reference Books:
- Frazier, W.S. and Weshoff, D.C., 1988. Food Microbiology, 4th Edn., McGraw Hill Book Co., New York.
- Mann &Trusswell, 2007. Essentials of human nutrition. 3rd edition .oxford university press.
- Jay, J.M., 1987. Modern Food Microbiology, CBS Publications, New Delhi.
- Lindsay, 1988. Applied Science Biotechnology. Challenges for the flavour and Food Industry. Willis Elsevier.
- Roger, A., Gordon, B. and John, T., 1989. Food Biotechnology.
For detail syllabus of all other subjects of B.Tech Biotech, 2019-20 regulation do visit Biotech 6th Sem syllabus for 2019-20 Regulation.
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