Page 43 - B.Tech Biotech Curriculum and Syllabus R2017 - REC

Department of BIOTECHNOLOGY, REC

 Design and conduct experiments on convection heat transfer.
 Apply the impact of engineering solutions in a global, eco-nomic, environmental, and societal context
for design of heat exchangers , evaporators. and fermentors.

TEXT BOOK
1. Geankoplis C.J. Transport Processes And Unit Operations. Prentice Hall India.2002.
th
2. McCabe W.L., Smith J.C. Unit Operations In Chemical Engineering.5 Edition. Mcgrawhill. 1993.

REFERENCE
1. Incropera F.P. Fundamentals Of Heat And Mass Transfer. John Wiley.1998

BT17403 FOOD BIOTECHNOLOGY L T P C
3 0 0 3

OBJECTIVES:
To enable the students.
 Learn the constituents and additives present in the food.
 Gain knowledge about the microorganisms, which spoil food and food borne diseases.
 Familiarise different techniques used for the preservation of foods.

UNIT I FOOD AND NUTRIENTS 9
Constituents of food – carbohydrates, lipids, proteins, water, vitamins and minerals, dietary sources, role and
functional properties in food, contribution to organoleptic and textural characteristics.

UNIT II FOOD ADDITIVES 9
Classification, intentional and non-intentional additives, functional role in food processing and preservation;
food colourants – natural and artificial; food flavours; enzymes as food processing aids, food adulterants and
their detection, Introduction to food safety and security.
UNIT III MICROORGANISMS ASSOCIATED WITH FOOD 9
Bacteria, yeasts and molds – sources, types and species of importance in food processing and preservation;
fermented foods and food chemicals, single cell protein.

UNIT IV FOOD BORNE DISEASES 9
Classification – food infections – bacterial and other types; food intoxications and poisonings – bacterial and
non-bacterial; food spoilage – factors responsible for spoilage, spoilage of vegetable, fruit, meat, poultry,
beverage and other food products.

UNIT V FOOD PRESERVATION 9
Principles involved in the use of sterilization, pasteurization and blanching, thermal death curves of
microorganisms, canning; frozen storage-freezing characteristics of foods, microbial activity at low
temperatures, factors affecting quality of foods in frozen storage; irradiation preservation of foods.

TOTAL : 45 PERIODS

COURSE OUTCOMES:
Through this subject the student will be able to:
 Describe the fundamentals of food processing and preservation
 Familiar with the functional properties of Carbohydrates, fats, lipids, proteins in food
 Knowledge about the importance of food additives and their function and will develop strategies that
will promote food safety and prevent food borne illness
 Analyze the uses of enzymes, modified proteins and develop novel products, explain, analyze and
evaluate scenarios related to various unit operations in food processing and preservation
 Identify spoilage and deterioration mechanism in food and methods to control deterioration and
spoilage
Curriculum and Syllabus | B.Tech. Biotechnology | R2017 Page 43