BY4009 Biotechnology in Food Processing Syllabus:
BY4009 Biotechnology in Food Processing Syllabus – Anna University PG Syllabus Regulation 2021
COURSE OBJECTIVES
1 To know different techniques used for the preservation of foods.
2 To educate the importance of fermentation principles involved in converting waste to values.
3 To educate the importance of Biotechnological approaches to improve nutritional quality through fermented foods.
4 To gain knowledge about the microorganisms, food spoilage diseases.
5 To know about the constituents and additives present in the food in order to improve the quality of food.
UNIT I FOOD PROCESSING
Heat Processing using steam or water (Blanching, Pasteurization) – Heat sterilization (Evaporation and distillation) – Heat processing using hot air (Dehydration, baking and roasting) – Heat processing using hot oils – Processing by the removal of heat (chilling , Freezing) – High pressure processing of foods – Pulsed electric field processing of liquids and beverages – Non-thermal processing by radiofrequency electric fields.
UNIT II FOOD FERMENTATION
Fermentative production of foods – Single cell protein (yeast, mushroom) – Microorganisms responsible for production of fermented foods – Enzyme in bakery and cereal products – Enzymes in fat/oil industries – Protease in cheese making and beverage production – Production of Pectinases and Utilization in Food Processing – Food Flavour Production – Utilization of food waste for production of valuables.
UNIT III FERMENTED FOODS
Overview of fermented foods – Bean-based – Grain-based – Vegetable-based – Fruit-based – Honey-based – Dairy-based – Fish-based – Meat-based – Tea-based – Advantages of fermented foods Health benefits of fermented foods – Nutritive value of fermented food – Biotechnological approaches to improve nutritional quality – Microbial changes in fermented food.
UNIT IV FOOD PRESERVATION TECHNIQUES
Spoilage of food – Microbiology of water, meat, milk, vegetables – Food poisoning – Cold preservation – Heat conservation – Ionizing radiation – High pressure – Electric field – Chemical food preservation – Combination of techniques for food preservation – Natural antioxidants – Antimicrobial enzymes – Edible coatings – Control of pH and water activity.
UNIT V FOOD QUALITY AND CONTROL
Analysis of food – Major ingredients present in different product – Food additives, vitamins – Analysis of heavy metal, fungal toxins, pesticide and herbicide contamination in food – Microbial safety of food products – Chemical safety of food products – Good manufacturing practice
TOTAL: 45 PERIODS
COURSE OUTCOMES:
After completion of the course the students will be able to
CO1 Unit operations in modern food processing and impact of the process on food quality
CO2 Principles and different preservations techniques of food can also be known.
CO3 Understand the importance of Biotechnological approaches to improve nutritional quality through fermented foods.
CO4 Different constituents present in food and microorganism involved in processing of food.
CO5 Understand the methods and control involved in improving the quality of food.
REFERENCES
1. Adams M., Adams M. R. and Robert Nout M. J., “Fermentation and food safety”, Springer, 2001.
2. Da-Wen S., “Emerging Technologies for Food Processing”, Academic Press, 2005.
3. Fellows, P.J., “Food Processing Technology: Principles and Practice”, 3rd Edition, CRC Press, 2009.
4. Hutkins R. W., “Microbiology and Technology of Fermented Foods”, IFT Press series, Volume 32 of Institute of Food Technologists Series, Wiley-Blackwell, 2006.
5. Pometto A, Shetty K, Paliyath G and Levin R. E., “Food Biotechnology”, 2nd Edition , CRC press, 2005.
6. Zeuthen P. and Bogh-Sorensen, L., “Food Preservation Techniques”, 1st Edition, CRC Press, 2003