BT41016: Food Biotechnology
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| BT41016 | |
|---|---|
| Course name | Food Biotechnology |
| Offered by | Biotechnology |
| Credits | 3 |
| L-T-P | 3-0-0 |
| Previous Year Grade Distribution | |
| {{{grades}}} | |
| Semester | Spring |
Syllabus[edit | edit source]
Syllabus mentioned in ERP[edit | edit source]
Microbial role in food process operation and production: new protein foods. SCP; mushroom; food yeasts, algal proteins. Fermentation as a method of preparing and preserving foods. Food additives like colouring, flavours and vitamins. Organisms and their use of pickling; alcoholic beverages and other products. Mechanism of enzyme functions and reactions in process techniques. starch and sugar conversion processes or baking by amylases; de-oxygenation and desugaring by glucose oxidase; beer mashing and chill-proofing or cheese making by proteases and various other enzyme catalytic actions in food processing. Process wastes, whey; molasses; starch substrates and other food wastes for bioconversion to useful products