SRM University Department of Food Process Engineering School of Bioengineering. Title: Applied Biotechnology Year: 2015

Transcription

1 SRM University Department of Food Process Engineering School of Bioengineering Sub. Code: FP2005 Semester: II Title: Applied Biotechnology Year: 2015 Day Hours Timing order I 1 8:45 am - 9:35 am II 2, am am, 2.20pm pm III 3 10:35 am - 11:25am IV 3 10:35 am - 11:25am Location: SRM University, School of Bioengineering, 6 th floor Faculty Details Section Name Office Office hours M. Tech (Food Dr. R. Preetha B609 8:45 amand Nutritionl 4:00 pm Biotechnology) Mail.id preetha.r@ktr.srmuniv.ac.in References 1.Board R.B. Jones.D. Microbial Fermentation Beverages, Foods and Feeds Sarah Elderidge. Food Biotechnology; Current issues and perspectives. Nova science pub. Inc Stanbury, P.F., Allan Whitaker and S.J. Hall. Principles of Fermentation Technology Aditya books private Ltd., New Delhi Matz, Bakery Technology and Engineering, Elsevier, Tokyo Manfie, Chocolate, Cocoa and Confectionery Science &Technology, (3 rd edition) Advance Books, Jaipur Gustavo F. Gutierre. Food science and food biotechnology.grc Pub Brian J. Ford. Future of Food.WW Norton and Co. Inc Roger A., Gorden B., and John., Food biotechnology, 1989

2 PURPOSE This subject is introduced with the basic objective to impart knowledge and skills in Advanced Biotechnology INSTRUCTIONAL OBJECTIVES After successful completion of this course the will be able to Demonstrate the role of bio process engineering in. Understand various concepts, principles and procedures involved in various food product including fermented food development Demonstrate various food bone diseases Explain general aspects of biosensors and their potential applications- Biosensors for food component analysis, Assessment Details: Cycle test I : 20marks Model Exam : 20 marks Surprise Test : 5marks Assignment : 5 marks End Semester Exam : 50marks Test Schedule S. No Test Portion Duration (min) 1 Cycle Test-I 30% Model Exam 100% 180 Outcomes Students who have successfully completed this course will have full understanding of the following concepts Course objective To learn Biotechnology relating to the To understand the ingredients and manufacturing technique of fermented food To strengthen the knowledge about Technological aspects of industrial production of food products To develop an awareness related to Course outcome After completing this course get knowledge about application of biotechnology in Will get an idea to develop new fermented foods. Would have gained knowledge about Technological aspects of industrial production of food products. At the end of the course, the would

3 food bone diseases To get a knowledge about, general aspects of biosensors and their potential applications- analytical samples Detailed Session plan for theory: have acquired confidence to get placement in any kind of food industries and microbial quality analysis loss of ingredients and maximum benefit to the industry. Session No Topics to be covered Time (min) Reference Teaching method Testing method 1 Introduction -Biotechnology relating to the 50 2,6 & 8 BB GD 2 Scope of Biotechnology in 50 2,6 & 8 BB QA 3 Applications of-biotechnology relating in 4 Applications of-biotechnology relating in 5 Applications of-biotechnology relating in 6 Role of bioprocess engineering in 7 Role of bioprocess engineering in 8 role of bioprocess engineering in 9 Regulatory and Social aspects of biotechnology in foods. 10 Regulatory and Social aspects of biotechnology in foods. 11 Technological aspects of industrial production of beer and wine, 12 Technological aspects of industrial production of beer and wine, 50 RA PPT Quiz 50 3 BB QA 50 3 BB Quiz 50 e-resources PPT QA 50 2,6 & 8 BB QA 50 1 PPT GD 50 1 BB GD 13 industrial production of bakers yeast 50 1& BB QA 14 industrial production of vitamins 50 3 PPT QA 15 Single cell proteins, 50 e-resources PPT GD 16 Single cell proteins, 50 1, 2 & 4 BB QA 17 Food flavor-introduction & Classification 50 2 & 4 PPT QA 18 Food flavor-application 50 2 & 4 BB QA 19 Food colors-introduction 50 2 BB QA

4 20 Food colors introduction & Classification 50 e-resources PPT GD 21 Food colors-application 50 3 & 5 BB QA 22 Food enzymes--introduction and Classification 50 3 & 5 BB 23 Food enzymes 50 3 & 5 BB QA 24 Food enzymes-application 50 3 & 5 BB QA 25 Scope and development 50 3 & 5 PPT QA 26 Benefits of fermentation, 50 1&8 BB Seminar by 27 sauerkrauts, yoghurt, shrikhand, cheese, 50 1,6&8 BB QA 28 idli, miso, sausages 50 1,6&8 BB QA 29 Fermenter Foods 50 1,6&8 PPT Seminar by 30 food borne illness, 50 e-resources QA 31 food borne illness, 50 2& RA PPT QA Quiz QA 50 RA PPT Surprise test 50 e-resources Seminar by GD 36 general aspects of biosensors and their potential applications- 37 general aspects of biosensors and their potential applications- 50 RA PPT GD 50 e-resources BB QA 38 Food products as analytical samples, 50 e-resources BB GD 39 Biosensors for food component analysis,, 50 RA PPT GD 40 biosensors for food contaminant analysis 50 RA PPT GD

5 41 commercially available biosensors for food analysis. 42 commercially available biosensors for food analysis. 50 RA PPT GD 50 Seminar by - GD 43 Revision Quiz Note: BB- Black Board PPT- Power point presentation RA Research articles QA- Question and Answer GD- Group discussion