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

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

3. FOOD BIOTECHNOLOGY INTRODUCTION FOOD BIOTECHNOLOGY FOOD QUALITY
FOOD SAFETY
FOOD PRODUCTION

4. COURSE CONTENTS Principles of biochemistry Principles of microbiology
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

5. 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

6. 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

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