Fundamentals of Food Biotechnology

Contents

1. Basics of Food and Human Nutrition

1. Introduction

2. Macro-and Micro Nutrients and its Role in Human Nutrition

3. Carbohydrates – Dietary Sources, Functional Properties of Dietary Carbohydrates

3.1 Functional Properties of Dietary Carbohydrates

4. Amino Acids and Proteins

4.1 Important Protein Source

4.2 Functions of Proteins in Food

5. Lipids: Definition and Classification, Biological Role and Uses of Lipids

6. Vitamins: Definitions, Classification, General Sources, Functions, Dietary Requirements, Deficiency Symptoms of Vitamins

6.1 Definition

6.2 Classification

6.4 Dietary Requirement of Vitamins

6.5 Deficiency Symptoms of Vitamins

7. Introduction to Food Additives, Prebiotics, Probiotics and Nutriceuticals

7.1 Food Additives

7.2 Prebiotics

7.3 Probiotics

7.4 Nutraceuticals

8. Food Contaminants and Adulterants and their Effect on Human Health

8.1 Types of Adulteration

8.2 Food Allergens

2. Microorganisms in Food Biotechnology

1. Fermentation Technology

1.1 Use of Microbes in the Production of Alcohholic Beverage

2. Role of Probiotics in Food Processing and Human Nutrition

2.1 Nutritional Impacts of Probiotics in Inflammation

2.2 Nutritional Impacts of Probiotics in Dental Carries

2.3 Nutritional Impacts of Probiotics in Obesity, Diabetes and Associated Issues

2.4 Food Spoilage

3. Food Waste Management

4. Value Added Products from Waste

3. Non-Alcoholic Beverages

1. Definition of Non-alcoholic Beverages

1.1 Current Trends of Non-alcoholic Beverages

2. Juice Based Beverages

4. Food Borne Disease

1. Food Allergy

2. Food Poisoning (Food Borne Illness)

3. Food Intoxication

3.1 Clostridium

3.2 Staphylococcal Food Poisoning

4. Food Borne Infection

5. Food Preservation

1. Shelf Life of Food

2. Spoilage of Food

3. Methods of Food Preservation

3.1 Pasteurization

3.2 Preservation with Sugars and Salt

3.3 Chemical Preservation

3.4 Freezing

3.5 Drying

3.6 Aseptic Packaging – Tetra Packing

3.7 Carbonation

4. Caning and Bottling of Fruits and Vegetables: Process of Canning

4.1 Canning of Fruits and Vegetables

4.2 Bottling of Fruits and Vegetables

4.3 Process of Canning

5. Methods and Importance of Packaging in Food Preservation

6. Quality Assurance and Certification

1. Introduction to Quality

1.1  Concept of TQM (Total Quality Management) Systems

2. National and International Laws

3. Food Safety and Standards Authority of India (FSSAI)

3.1 Duties and Functions of the Food Safety Authorities

3.2 Accreditation and Certification – Introduction

4. Certification Bodies in India – BIS, AGMARK