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The detailed Syllabus (BTE-701)

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L-T-P ( )

UNIT-I

Fundamentals and Aims of food science and technology. Interdisciplinary

approach, Nutritive value of foods, Food as a source of energy, Food Health
and disease.

Food chemistry-definition and importance,water activity and shelf life of food.

Carbohydrates- functional properties of sugars and polysaccharides in foods.
Lipids: use of lipids in foods, physical and chemical properties, effects of
processing on functional properties and nutritive value. Protein and amino
acids: physical and chemical properties, distribution, amount and functions of
proteins in foods, functional properties.

UNIT-II

Food microbiology: Microbial growth pattern, Types of micro-organism

normally associated with food-mold, yeast, and bacteria. Micro-organisms in
natural food products. Contaminants of foods-stuffs, Fisheries, milk and meat
during handling and processing. Biochemical changes caused by microorganisms, deterioration of various types of food product. Food poisoning and
microbial toxins, standards for different foods. Food borne intoxicants and
mycotoxins.

Principles of food preservation: Physical, chemical, and biological methods of

preservations. Bioprocessing of meat, Fisheries, vegetables, dairy products.

UNIT-III

Biotechnology in relation to food industry, Enzymes in foods and food industry,

Nature and type of starters,Role of starters in Fermented foods, Fermentation of
Milk products-Fermented soy and peanut milk, Fruit and cereal based
beverages, Non beverage plant products. Mycoprotein production.

Food Additives and analysis: Sampling techniques and theory and practice of
chemical and physical methods of food analysis for determination of food
composition; Pigments in food, food flavours, food additives and toxicants.
Natural sweeteners and artificial sweeteners and their role in controlling
diseases and deficiencies, Nutraceuticals, and Functional Foods

UNIT-IV

Food processing: Basic principles, unit operations, and equipment involved in

the commercially important food processing methods and unit operations;
materials and containers used in food packaging, effect of processing.
Objectives, importance and functions of Food quality control. Methods of
quality assessment of food materials-fruits, vegetables, cereals, dairy products,
meat, poultry. Food regulations, grades and standards, Concept of Codex
Almentarious/HACCP/USFDA/ISO 9000 series etc. Food laws and standards.

Reference Books:
1. Jay J.M. 1986. Modern Food Microbiology. 3rd Edn. VNR, New York.
2. Food processing and Preservation PHI private ltd,New Delhi
3. Food Microbiology fourth edition William C.Frazier, Tata Mc Graw Hill
4. Food Microbiology 2nd Edition, Michael P.Doyle ,ASM press

ARNI UNIVERSITY

:: B.Tech Biotechnology > VII SEMESTER

>

The detailed Syllabus (BTE-701(P))

Click to Print

L-T-P ( )

List of experiments:
1. Isolation and Characterization of food fermenting organism from idli batter.
2. Estimation of ascorbic acid from given food sample by titrimetric method.
3. Analysis of mycotoxin (Aflatoxin) in fungus contaminated food material.
4. Microscopic examination of Food/Milk by breed method.
5. Microbial examination of egg, Microbial examination of curd.
6. Estimation of lactose from milk.
7. Quality characterization of pasteurized milk by MBRT method.
8. To judge efficiency of pasteurization of milk by Phosphatase test.
9. Detection of microbial count in Milk by SPC method.

10. Determination of Minimum Inhibitory Concentration (MIC) of Antibiotic

11. Preparation of media and reagents for biochemical test
12. Vinegar production.
13. Bread preparation, Wine making.
14. Microbial examination of processed fruit and vegetable products.
15. Microbial examination of canned foods.
16. Assay of quality of milk by methylene blue reduction test.
References :
1. .Gaud R.S. (2000), Practical biotechnology, Nirali Prakashan.
2. Sadashivam S. and Manickam A. (1996), Biochemical Methods, 2nd Edi. New
age
International (P) Ltd., Publications, New Delhi.
3. Schmauder Hans Peter (1997), Methods in Biotechnology, Taylor and Francis,
London.
4. Sharma P.K and Dandiya P.C (2004), Pharmaceutical Biochemistry: Theory and
Practicals, Vallabh Prakashan , Delhi.
5. Thimmaiah S.K (2006), Standard Methods of Biochemical Analysis, Kalyani
Publishers, New Delhi.