This document outlines the course details for ABT 344 Food Biotechnology. The course covers topics related to genetic engineering, recombinant DNA technology, industrial fermentations of foods like alcohol, citric acid, and lactic acid. It also discusses fermentations of antibiotics, enzymes, vitamins, and microbes used for food and feed. The practical sessions include media preparation, mutant development, DNA technology, and production of fermented foods and organic acids. The course aims to provide an understanding of biotechnology principles and their applications in food production.
This document outlines the course details for ABT 344 Food Biotechnology. The course covers topics related to genetic engineering, recombinant DNA technology, industrial fermentations of foods like alcohol, citric acid, and lactic acid. It also discusses fermentations of antibiotics, enzymes, vitamins, and microbes used for food and feed. The practical sessions include media preparation, mutant development, DNA technology, and production of fermented foods and organic acids. The course aims to provide an understanding of biotechnology principles and their applications in food production.
This document outlines the course details for ABT 344 Food Biotechnology. The course covers topics related to genetic engineering, recombinant DNA technology, industrial fermentations of foods like alcohol, citric acid, and lactic acid. It also discusses fermentations of antibiotics, enzymes, vitamins, and microbes used for food and feed. The practical sessions include media preparation, mutant development, DNA technology, and production of fermented foods and organic acids. The course aims to provide an understanding of biotechnology principles and their applications in food production.
This document outlines the course details for ABT 344 Food Biotechnology. The course covers topics related to genetic engineering, recombinant DNA technology, industrial fermentations of foods like alcohol, citric acid, and lactic acid. It also discusses fermentations of antibiotics, enzymes, vitamins, and microbes used for food and feed. The practical sessions include media preparation, mutant development, DNA technology, and production of fermented foods and organic acids. The course aims to provide an understanding of biotechnology principles and their applications in food production.
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ABT 344 FOOD BIOTECHNOLOGY 1+1
THEORY Biotechnology-scope-principles-genetic engineering-gene concept-DNA and RNA genetic codeorganization of genetic material in virus, prokaryotes and eukaryotes-genetic improvement of microorganism-mutation-recombinant DNA technology-Industrial Fermentations-Fermentations of alcohol, Citric acid, acetic acid and lactic acid-Antibiotic fermentation-fermentation for enzymes, Vitamins and growth hormones, food fermentations-dahi (Curd)cheese-yoghurtsauerkraut pickles-bread-idli batter-microbes as food and feed-single cell protein-biomass production of plants. In vitro propagation of ornamental plants-lilies, orchids, roses, asparagus and chrysanthemum-mass production of food crops through tissue culture methods. Biotechnology food-Development of Fruits and Vegetables into drugs, Vaccines and antibiotics. PRACTICAL Studies on sterilization technique-Media for tissue culture-development of mutants-recombinant DNA technology-production-fermented food-alcohol-antibiotics-organic acid-Enzymes-In vitro propagation of rice-micropropagation of ornamental plants. LECTURE SCHEDULE 1. Biotechnology-definition-scope in different areas of biotechnology viz., microbial biotechnology, Plant biotechnology and animal biotechnology-principles of biotechnology 2.Genetic engineering-gene concept-DNA-RNA-fine structures of these genetic materialsgenetic code 3. Organisation of genetic materials in virus, prokaryotes and eukaryotes 4. Genetic improvement of microorganisms (bacteria and fungi) by mutation and recombinant DNA technology 5. Industrial fermentations-alcohol fermentation by yeasts and bacteria 6. Citric acid fermentation, acetic acid fermentation and lactic acid fermentation 7. Antibiotic fermentations-penicillin, streptomycin and tetracyclines 8. Fermentation enzymes-amylases, proteases and cellulases 9. Mid semester examination 10. Fermentation of vitamins, growth hormones, dahi(curd) cheese, Yogurt, sauerkraut and pickles 11. Bread fermentation and idli batter fermentation 12. Biomass production by microbes-bacteria, fungi and algae-biocides for the control of pests and diseases 13. Microbes as food and feed-acceptability of single cell protein 14. Biomass production of plants-in vitro propagation of ornamental plants viz., lilies, orchids, roses, asparagus and chrysanthemum 15. Mass production of food crops through tissue culture-methods viz., Callus induction and regeneration of plant-rice 16. Biotechnology of food-definition and scope 17. Developing fruits and vegetable as carriers of drugs, vaccine and antibiotics
PRACTICAL SCHEDULE 1. Preparation of tissue culture media 2. Development of bacterial mutants by Physical method 3. Development of bacterial mutants by chemical method 4. Development of bacterial transformant 5. Production of single cell protein (Yeast, spirulina) 6. Production of alcohol from molasses by yeast 7. Production of pickles-sauerkraut 8. Production of alcohol from molasses by bacteria 9. Production of penicillin 10. Production of enzyme cellulases by fungi 11. Production of vinegar 12. Production of wine in laboratory condition 13. Production of cheese in laboratory condition 14. Micropropagation of Rose and Chrysanthemum 15. Studies on callus induction and regeneration of rice 16. Studies on callus induction and regeneration of banana 17. Practical ?examination REFERENCES 1. Brown, C.M., I.Campbell and F.G.Prest, 1988.? Introduction to biotechnology, ELBS., Black well Scientific Publication, Oxford. 2. Chakraverty, A., 1989.? Biotechnology and Other Alternative Technologies, Oxford and IBH Publishing Co., Pvt., Ltd., 3. Kalyan Kumar, De., 1992.? Plant tissue culture.? New Central Book Agency, Calcutta-9. 4. Ramachandran, S., 1989.? Biotechnology in Agriculture.? Oxford and IBH publishing Co., Pvt., Ltd., New Delhi. 5. Pepplor, J.H., 1967.? Microbial technology.? Revinhold Publishing Corporation, New York. 6. Purchit, SS and S.K.Mathur, 1992.? Fundamentals of biotechnology.? Agro. Botanical Publishers, India. 7. Rama, S.V.S., 1986.? Recent trends in Biotechnology and Biosciences.? Society of biosciences, Iragati Press, Muzaffarnagar. Course Teacher: Course Associate :
