FP 0460

FOOD BIOTECHNOLOGY Prerequisite Nil

L 3

T 0

P 0

C 3

PURPOSE This course enables the students to understand application of biotechnology in Food processing industries. INSTRUCTIONAL OBJECTIVES After completing this course students should be able to List out the commercially important enzyme used in food industries Know the techniques involved in the production of enzymes Concept of bio process engineering Understand down stream processing concepts UNIT I INTRODUCTION TO BIOTECHNOLOGY 9 Introduction -Biotechnology relating to the food industry application of genetics to food production role of bio process engineering in biotechnology industry. Regulatory and Social aspects of biotechnology of foods. UNIT II MICROBIAL GENETICS 9 Microbial genetics mutation induction of mutation conjugation, transformation, transduction heterokaryoses paraesexuality General mechanism of gene transfer techniques in genetic engineering. Principles of immunology Antigen and antibody reaction Development of vaccines Microbial products and industrial application of microorganisms in foods. UNIT III PRODUCTION OF PRIMARY AND SECONDARY METABOLITES 9 The process of production of some commercially important organic acids citric acid, lactic acid, acidic acid, gluconic acid, amino acids and alcohol Bio products for food industries Natural biopreservatives Nisin. UNIT IV DOWNSTREAM PROCESSING 9 Principle of downstream processing stages in downstream processing- solid liquid separationflotation-flocculation-filtration-types-centrifugation-cell disruption-concentration-evaporation-liquid liquid extraction-membrane filtration- precipitation-adsorption-purification by chromatography. UNIT V APPLICATION OF BIOTECHNOLOGY TO TRADITIONAL FERMENTED FOODS 9

Milk derivatives- fermented milks-past, present and future-plant derivatives-biotechnology application in cassava processing-animal derivatives-fish meat sausage-human health safety and nutrition considerations-future directions TOTAL 45 TEXT BOOKS 1. Board R.B. Jones.D 1995. Microbial Fermentation Beverages, Foods and Feeds. 2. Sarah Elderidge. 2003. Food Biotechnology; Current issues and perspectives. Nova science pub. Inc. 3. Rita Singh. 2004. Food Biotecnology. Global vision publication house, Delhi. 4. PT Kalaichelvan 2007 Bioprocess technology, MJP publishers,Chennai 5. Sathnarayana U 2006 Biotechnology, Arunavhazan publishers, kolkatta 6. National research council 1992 Application of biotechnology to traditional fermented foods, National academy press, Washington REFERENCE BOOKS 1. Gustavo F. Gutierre. 2003. Food science and food biotechnology. GRC Pub. 2. Brian J. Ford 2000. Future of Food . WW Norton and Co. Inc.

L FP 0457 3 ENZYME TECHNOLOGY Prerequisite Nil

T 0

P 0

C 3

PURPOSE This course enables the students to know the different types of enzymes and its application in food industries. INSTRUCTIONAL OBJECTIVES On completing this course students should be Able to know about Isolation and Purification of enzymes, Understand the concept of enzyme immobilization techniques and list out the application of enzymes in food industries. UNIT I INTRODUCTION 9 Introduction-Definition-Historical highlights-classification of enzymes-nomenclature- structural features of enzyme-Methods ofextraction and purification of enzymes. UNIT II MECHANISM OF ENZYME ACTION 9 Specificity-types of specificity-role of 3D structure -active site-substrate and enzyme concentration relationships-different effects pH and temperature. UNIT III ENZYME IMMOBILIZATION 11 Immobilization-need for immobilization-advantages disadvantages-immobilization techniques-effects of pH, temperature, substrate concentration, stability, kinetic properties-role of immobilized enzymes in food processing-commercial food application UNIT IVENZYMES OF FOOD IMPORTANCE 7 Endogeneous enzymes in food quality- color- lipoxynase, chlorophyllase, polyphenol oxidase ,texturePectic enzymes, Amylases, cellulases, proteases, flavour and aroma-nutritional quality. UNIT V APPLICATION OF ENZYMES IN FOOD INDUSTRIES 11 Mechanism and application of enzymes in food processing-enzymatic browning. Application of enzyme in meat industry, fruit and vegetable industry, dairy industry- bakery industry. TOTAL 45 TEXT BOOKS 1. Price, N. L. and L. Steven. 2000. Fundamentals of Enzymology, Oxford Scientific. 2. Godfrey T. West S (Eds). 1996. Industrial Enzymology 2nd edition Mac Millan Press, London. 3. Robert J.Whitehurst and Barry A.Law Enzymes in food technology Sheffield packaging technology. REFERENCE BOOKS 1. Dr.P.Asokan.2003.Enzymes.chinna publications,Tamil nadu 2. Colowick,S.P.and Kalpan,N.O.(eds) Methods of enzymology,47(1977) Academic press. Tauber ph.D and Hentry. 2000.Enzyme technology. 3. Marangoni, A.G. 2003. Enzyme Kinetics. A modern approach A John Wiley & Sons. Trevor Palmer. Understanding Enzymes. Fourth Edition.Prentice Hall,London 1. Robert L.Ory,ALLEN j.St.Angelo 1977.Enzymes in food and beverage processing American chemical society.