FOOD BIOTECHNOLOGY BIT313 Dr ABDUR RAHMAN Department of

FOOD BIOTECHNOLOGY (BIT-313) Dr. ABDUR RAHMAN Department of Industrial Biotechnology 15 Sept 2015

LECTURE OUTLINE INTRODUCTION OF FOOD BIOTECHNOLOGY COURSE CONTENTS RECOMMENDED BOOK AND MATERIALS

FOOD BIOTECHNOLOGY INTRODUCTION FOOD QUALITY FOOD BIOTECHNOLOGY FOOD PRODUCTION FOOD SAFETY

COURSE CONTENTS Principles of biochemistry The biochemical building blocks i. e. protein, carbohydrates, lipids, nucleic acids Protein synthesis Enzymes Principles of microbiology Classification and reproduction of biotechnologically important microorganisms Microbial growth and metabolism Strain improvement Recombinant DNA technology Principles of bioengineering Microbial and process engineering factors affecting performance and economics Fermenter and bioreactor system Mass and heat transfer concept

COURSE CONTENTS Applications of biotechnology to food products Yeast based products and process Foods yeast and derivatives Bread and related products Bacterial based products and process Dairy products Meat and fish products Vegetable products Bacterial biomass Microorganisms based products and process Enzymes Sweeteners Flavors and amino acids Cocoa, coffee, tea fermentation

COURSE CONTENTS Other potential application of new technology Plant and animal biotechnology Plant cell and tissue cultivation and its application Plant breeding Animal cell culture Transgenic animals Waste management and food processing Food safety and new technologies

RECOMMENDED BOOKS Fundamentals of food biotechnology by Byong H. Lee. Wiley-VCH. Food biotechnology by Ulf Stahl. Springer. Food biotechnology by Stanislaw Bielecki. Elsevier.