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1. PCTE DEPARTMENT OF BIOTECHNOLOGY
COURSE PLAN
Class : B.Sc. (Biotechnology) Name of Teacher : Dr. Saloni Jairath
Subject Name : Food Biotechnology Semester: V (2010)
Subject Code : BSBT 303 Assignments: Two
Total Lectures : 55 Tests : Four
LECT. TOPICS TO BE COVERED No. of Assign. TEST
NO. Lect.
1 Unit I: Historical background and Introduction 1
2 Composition of food 1
3 Improvement of food resources through biotechnology 2
4 Traditional fermented foods-meat fish, bread, sauerkraut, coffee, tea 4
5 Class test 1
6 Unit II: Fermented food 1
7 Solid substrate fermentation-Methods 2
8 Advantages and limitations of Solid substrate fermentation 2
9 Fermented milk, yoghurt, pickles production 3
10 Cheese production- coagulum formation, separation of curd, ripening 1
11 Types of cheese 1
12 Value addition products like high fructose syrup and invert sugar 2
13 Assignment 1
14 Class test 1
15 Unit III: Role of Enzymes 1
16 Use of protease, glucose oxidase and catalase in food processing 2
17 Role of lactase in dairy technology 2
18 Enzymes in fruit juice and brewing industry 1
19 Production of fruit juices 2
20 Production of wine 2
21 Production of beer and hard liquor 3
22 Food additives 1
23 Coloring, flavoring 2
24 Vitamins 2
25 Microbiology of pickling 2
26 Color and flavor changes in pickling 2
27 Assignment 1
28 Class test 1
29 Unit IV: Mushroom production 2
30 Advantages and scope of mushroom production 2
31 Different types of substrates, conditions and types of mushrooms 2
32 Harmful mushrooms 1
33 Single cell protein 1
34 Microorganisms, substrates, production of SCPs 2
35 Biomass recovery 1
36 Safety evaluation nutritional evaluation of SCP 1
37 Advantages of SCP 1
38 Class test 1
39 Total 55 2 4
-Ist hourly, IInd hourly and mid semester examination will be held as per schedule (To be fixed)
Assignments will be submitted on the fixed date and time, otherwise the internal assessment will be affected.
Performance in the class will be added to your overall score.
Attendence in the presentation is mandatory with formal dress.

2. Books recommended:
1. Food microbiology by Frazier
2. Food chemistry by Shakuntlamanay
3. Food processing technology: P.J. Fellows, published by Ellis Horword Ltd.
Topics of Assignment
Composition of food Production of wine
Improvement of food resources through biotechnology Coloring agents
Traditional fermented foods Flavoring agents
Advantages and limitations of Solid substrate Color and flavor changes in pickling
fermentation Mushroom production
Fermented milk, yoghurt, pickles production Advantages and scope of mushroom production
Types of cheese Single cell protein
Value addition products Production of SCPs
Use of protease, glucose oxidase and catalase in food Biomass recovery
processing
Role of lactase in dairy technology
Enzymes in fruit juice and brewing industry
Production of fruit juices
Topics for presentation
Fermented foods
Cheese production
Production of beer and hard liquor
Safety evaluation nutritional evaluation of SCP
Role of Enzymes in food processing
Fermented dairy products
Vitamins
Types of cheese
Fermented alcoholic drinks
Low calorie sweeteners
Mushroom production
Enzymes in fruit juice and brewing industry
Coloring agents in food industry
Solid substrate fermentation
Food additives
Advantages of SCP
Microbiology of pickling
Different types of substrates, conditions and types of mushrooms
Advantages and scope of mushroom production
Harmful mushrooms
Criteria for Internal Assessment
Presentation 5
Assignments 5
Ist hr Test 5
2nd hr Test 5
Mid-semester test (MST) 20
Total Internal Assessment 40