Food Biotechnology detail syllabus for Biotechnology (BT), 2017 scheme is taken from VTU official website and presented for VTU students. The course code (17BT744), and for exam duration, Teaching Hr/week, Practical Hr/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below.
For all other bt 7th sem syllabus for be 2017 scheme vtu you can visit BT 7th Sem syllabus for BE 2017 Scheme VTU Subjects. For all other Professional Elective-3 subjects do refer to Professional Elective-3. The detail syllabus for food biotechnology is as follows.
Course Objectives:
The objective of this course is to educate students about the fundamental concepts of food biotechnology.
Module 1
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Module 2
MICROBIAL SPOILAGE, DETECTION: Intrinsic and extrinsic factors influences the growth of microorganism in food, primary sources of microorganisms found in foods, Synopsis of common food-borne bacteria, genera of molds, genera of yeasts, Food borne infection and intoxication.Brief discussions on food borne gastroenteritis caused by Salmonella, Shigella, Listeria, Staphylococcus,Clostridium, Vibrio, Yersinia and Campylobacter Microbial detection in food: Culture, Microscopic & sampling methods, Conventional SPC, Membrane filters, microscope colony Counts, Agar droplets, Dry films, Most probable nos. (MPN), Dye-reduction, roll tube, microscopic count (DMC).
Module 3
FOOD FERMENTATION& PRESERVATION: Fermented foods – Production of Bread, Cheese andSauerkraut. Fermentation of wines, distilledliquor, vinegar, Fermented Dairy products.Principles underlying preservation of food. Food preservation using chemical preservatives, irradiation, high temperature, low temperature and dehydration.
Module 4
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Module 5
FOOD TECHNOLOGY
Properties of foods and processing theory, Process control, Raw material processing, Thermalproperties of frozen foods, Prediction of freezing rates, Food freezing equipments: Air blastfreezers, plate freezers and immersion freezers. Food dehydration: estimation of drying time,constant rate period and falling rate period. Equipments: fixed tray dehydration, cabinet drying,tunnel drying. Equipments related to pulping, fruit juice extraction, dehulling and distillation,Food safety (HACCP and FSO systems), good manufacturing practice and quality assurance. Current technologies and Future Scope.
Course Outcomes:
After studying this course, students will be able to:
- Display a solid foundation in understanding the biochemical, nutritional and physiological aspect of food.
- Understand the factors influencing microbial growth, its intoxication, detection methods,
food processing techniques and preservation to enhance the shelf life of food.
Reference Books:
- Modern Food Microbiology by James M Jay, Aspen Publishers.
- Essentials of Food Sciences Vickie A. Vaclavik, Elizabeth W. Christian, Springer.
- Food Science by N. Potter & Hotchkiss, ASPEN Publication.
- An introduction to Food Science by Rick Parker and Delmar, Thomson Learning.
- Food Technology by N W Desroisier, Springer.
- Food Science & Nutrition by Sunitha Reddy, Publishing House Pvt. Ltd., Delhi.
Text Books:
- Food microbiology by William C Frazier and Westhoff Dennis C, Tata McGraw Hill publication.
- Food Biotechnology by J Polak, J Tramper and S Bielecki, Elsevier Science.
- Food Science & Food Biotechnology by Gustavo F & Lopez, CRC Press.
- Food Engineering by Dennis Heldman & R Paul Singh, Academic Press.
- Food Biotechnology by Kalidas Shetty. CRC Press.
For detail syllabus of all other subjects of BE Bt, 2017 regulation do visit Biotech 7th Sem syllabus for 2017 Regulation.
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