Introduction to Food Biotechnology
•Download as PPTX, PDF•
2 likes•3,493 views
This document discusses food biotechnology and food preservation. It begins by defining biotechnology as the study and use of tools from living things. Food biotechnology is then defined as applying technologies to modify organisms for beneficial use in food production, marketing, or nutrition. Some applications of food biotechnology discussed are increasing crop production and developing herbicide/pesticide resistant plants. The document also introduces the topic of food preservation, which uses techniques to prevent spoilage of food by microbes. Food preservation is important for food availability and safety.
Report
Share
Report
Share
Recommended
Food biotechnology
This document discusses food biotechnology. It begins by defining food and biotechnology. Food biotechnology applications include genetically modifying plants and animals for agriculture, increasing nutrient levels in foods, and developing foods that have longer shelf lives. The document discusses debates around transgenic and genetically modified organisms and potential health risks of consuming genetically modified foods. It concludes by thanking the reader and providing a bibliography.
Importance and applications 0 f biotechnology in food processing
importance of biotech in food processing, its application, advances, risk factors, safety regulations.
Biotechnological applications in Food Processing
Deals with various applications of biotechnology in Food processing includes genetically modified food and the concept of metabolic engineering as a novel technique.
Single Cell Protein - Slideshare PPT
Single cell proteins (SCP) are dried cells of microorganisms that can be used as protein supplements for humans and animals. SCP production was first commercialized in the 1950s using bacteria cultured on methanol. Common microorganisms used for SCP production include fungi, yeast, algae and bacteria. Production involves selecting a suitable microorganism strain, fermenting it under controlled conditions, harvesting the cells, processing them, and isolating the protein. SCP have potential applications as nutritional supplements, health foods, and animal feed due to their protein and nutrient content.
Media formulation
This document discusses the key components required for microbial growth and fermentation, including carbon, nitrogen, minerals, vitamins and oxygen. It outlines the goals of optimizing fermentation media to maximize product yield while minimizing undesirable byproducts. Finally, it examines various carbon sources, nitrogen sources, minerals, trace elements and antifoaming agents used in fermentation media formulation.
Raw materials in fermentation
This document discusses raw materials used in fermentation processes. It covers various carbon sources like molasses, fruit juices, cheese whey, starches from cereals and tubers. It also discusses cellulosic materials like sulfite waste liquor, wood hydrolysates, and rice straw. Vegetable oils and hydrocarbons can also serve as carbon sources. Ideal fermentation media should satisfy the nutritional needs of microorganisms, support high product yields, use cheap and available raw materials, and not interfere with downstream processing. The type of raw material used depends on factors like cost, availability, and product being fermented.
Screening of industrial microorganisms
This document discusses screening techniques used to isolate microorganisms of interest from a population. It describes primary screening as an initial process to discard many non-useful microbes while detecting a small percentage that may have industrial applications. Secondary screening further tests the capabilities of these isolated microorganisms to determine their real potential value. Some primary screening techniques mentioned include using crowded plates, detecting organic acid production, and screening for antibiotic production. The document also discusses improving crowded plate techniques and the goals and approaches of secondary screening to evaluate a microorganism's potential for industrial use.
Applications of Environmental Biotechnology
This document provides an overview of various applications of environmental biotechnology including bioremediation, biomining, biomarkers, biodegradation, sewage treatment, biosorption, biofiltration, biosensors, and more. Environmental biotechnology uses biological processes like microorganisms and plants to solve environmental problems and protect ecosystems in a sustainable way. It summarizes key concepts and methods within each application area.
Recommended
Food biotechnology
This document discusses food biotechnology. It begins by defining food and biotechnology. Food biotechnology applications include genetically modifying plants and animals for agriculture, increasing nutrient levels in foods, and developing foods that have longer shelf lives. The document discusses debates around transgenic and genetically modified organisms and potential health risks of consuming genetically modified foods. It concludes by thanking the reader and providing a bibliography.
Importance and applications 0 f biotechnology in food processing
importance of biotech in food processing, its application, advances, risk factors, safety regulations.
Biotechnological applications in Food Processing
Deals with various applications of biotechnology in Food processing includes genetically modified food and the concept of metabolic engineering as a novel technique.
Single Cell Protein - Slideshare PPT
Single cell proteins (SCP) are dried cells of microorganisms that can be used as protein supplements for humans and animals. SCP production was first commercialized in the 1950s using bacteria cultured on methanol. Common microorganisms used for SCP production include fungi, yeast, algae and bacteria. Production involves selecting a suitable microorganism strain, fermenting it under controlled conditions, harvesting the cells, processing them, and isolating the protein. SCP have potential applications as nutritional supplements, health foods, and animal feed due to their protein and nutrient content.
Media formulation
This document discusses the key components required for microbial growth and fermentation, including carbon, nitrogen, minerals, vitamins and oxygen. It outlines the goals of optimizing fermentation media to maximize product yield while minimizing undesirable byproducts. Finally, it examines various carbon sources, nitrogen sources, minerals, trace elements and antifoaming agents used in fermentation media formulation.
Raw materials in fermentation
This document discusses raw materials used in fermentation processes. It covers various carbon sources like molasses, fruit juices, cheese whey, starches from cereals and tubers. It also discusses cellulosic materials like sulfite waste liquor, wood hydrolysates, and rice straw. Vegetable oils and hydrocarbons can also serve as carbon sources. Ideal fermentation media should satisfy the nutritional needs of microorganisms, support high product yields, use cheap and available raw materials, and not interfere with downstream processing. The type of raw material used depends on factors like cost, availability, and product being fermented.
Screening of industrial microorganisms
This document discusses screening techniques used to isolate microorganisms of interest from a population. It describes primary screening as an initial process to discard many non-useful microbes while detecting a small percentage that may have industrial applications. Secondary screening further tests the capabilities of these isolated microorganisms to determine their real potential value. Some primary screening techniques mentioned include using crowded plates, detecting organic acid production, and screening for antibiotic production. The document also discusses improving crowded plate techniques and the goals and approaches of secondary screening to evaluate a microorganism's potential for industrial use.
Applications of Environmental Biotechnology
This document provides an overview of various applications of environmental biotechnology including bioremediation, biomining, biomarkers, biodegradation, sewage treatment, biosorption, biofiltration, biosensors, and more. Environmental biotechnology uses biological processes like microorganisms and plants to solve environmental problems and protect ecosystems in a sustainable way. It summarizes key concepts and methods within each application area.
Fermented foods and beverages, food ingredients and food additives
This document discusses fermented foods and beverages, food ingredients, and food additives. It begins by introducing fermented foods and some common examples like cheese, yogurt, bread, and beer. It then explains the microorganisms and metabolic processes involved in fermentation. Specific fermentation processes for cheese and beer are described in more detail. The document also defines food ingredients and discusses various types of food additives used to preserve foods and enhance qualities like taste, appearance, and shelf life. In conclusion, it summarizes that fermentation converts carbohydrates into other compounds using microorganisms, while food additives are added to foods to maintain quality attributes.
Application of computer in fermentation
This document summarizes the application of computers in fermentation. It discusses the initial use of computers in the 1960s for modeling fermentation processes. Computers are now used for logging process data, analyzing the data, and controlling fermentation processes. Sensors are used to monitor important factors like temperature, pH, dissolved oxygen, and mineral/nutrient levels to provide data inputs for computer control and modeling of fermentation.
Microbial flavors production
This document discusses microbial flavors produced by microorganisms through metabolic processes. It describes several types of flavor compounds produced, including lactones, alcohols, aldehydes, and methyl ketones. Methods for microbial flavor production are outlined, such as de novo synthesis, biotransformation, and enzymatic methods using microbes like yeast, bacteria, and fungi. Examples of specific flavor compounds produced through these methods and the microbes involved are provided. Advantages of microbial flavor production are noted. The current status and market for microbial flavors is briefly summarized.
Genetically modified foods
This document discusses genetically modified foods (GM foods). It begins with an introduction to GM foods and their history. It then describes various techniques used to create GM foods as well as significant examples like Flavr Savr tomatoes in 1994 and Golden Rice in 2002. The document outlines benefits of GM foods such as increased yield and drought/pest resistance, but also risks. It concludes that while GM foods have potential to address hunger and nutrition problems, their development must be monitored.
History of industrial microbiology
The practice of industrial microbiology has its roots in ancient times, when microorganisms were used to produce foods like bread, beer, wine, cheese, and vinegar dating back to 7000 BC. Important developments included the Egyptians discovering yeast could leaven bread around 4000 BC, and distillation of alcoholic spirits originating in China or the Middle East around the 14th century. In the 19th century, Pasteur's work proved the presence of microbes and discredited the theory of spontaneous generation, establishing the field of fermentation microbiology. The history of industrial microbiology is divided into five phases from pre-1900 focusing on products like alcohol to post-1979 utilizing genetic engineering for improved microbial and animal cell strain selection.
Single cell protein
This document discusses single cell proteins (SCP), which are dried cells of microorganisms that can be used as a dietary protein supplement. SCPs are produced using biomass as a raw material and various microorganisms like fungi, algae, and bacteria that are cultured on the biomass. The production involves selecting suitable microorganism strains, fermenting them, harvesting the cells, and processing them for use as a protein supplement in foods. SCPs have advantages like being a renewable source of protein but also have disadvantages like potentially high nucleic acid content.
fermentation of idli
This document discusses the fermentation process of idli, a traditional Indian steamed snack. It begins by introducing idli and its key ingredients of rice and black gram. It then describes the procedure for idli production, which involves soaking, grinding, mixing, and allowing the batter to ferment overnight before steaming. During fermentation, biochemical changes occur as bacteria and yeasts break down starches and sugars, producing acids and gases that give idli its soft, spongy texture and sour flavor. The predominant microbes involved are various lactic acid bacteria and yeasts such as Leuconostoc mesenteroides and Saccharomyces cerevisiae. Fermentation increases the nutritional value of idli by
Xanthan gum
Xanthan gum is a polysaccharide produced through the fermentation of glucose or sucrose by the bacterium Xanthomonas campestris. It was first discovered in the 1950s and commercialized in 1964. Xanthomonas campestris is commonly found on plants and produces xanthan gum as part of its cell wall. The gum is manufactured through the aerobic fermentation of a nutrient-rich medium inoculated with the bacterium. Xanthan gum has numerous applications as a thickening, emulsifying, and stabilizing agent in foods, baked goods, dressings, and other products due to its ability to maintain viscosity over a wide range of pH and temperatures.
Medical biotechnology
this helps to understand the normal techniques related to biotechnology in a simple manner and provides you broad idea about the subject. A brief knowledge about the topic is presented in this presentation.
Bacterial biomass
The document provides an introduction to bacterial biomass. It defines bacterial biomass as the total organic cell substance of a living organism. The history of bacterial biomass consumption is discussed dating back to ancient Egyptians and Greeks. Bacterial biomass production is needed to meet the world's rising food demand. Bacteria are well-suited for biomass production due to their high growth rate, protein content, and ability to be produced in fermenters without land. The document outlines factors that affect bacterial biomass production and describes applications such as use in protein supplements, the food industry, and probiotics. It also discusses the economical aspects and future research opportunities around bacterial biomass.
Introduction to Food Biotechnology
1) The document discusses food biotechnology and its impact on society. It defines key terms like biotechnology, food biotechnology, and genetically modified organisms.
2) Various applications of biotechnology in food production are outlined, including using microbes or genetic engineering to increase crop yields, develop pest or herbicide resistant plants, and extend the shelf life of foods.
3) Both the benefits and health risks of genetically modified foods are mentioned, with concerns including increased cancer risk and effects on the immune and digestive systems.
Growth kinetics
Microbial Kinetics in Batch Culture
Culture system containing a limited amount of nutrient, which is inoculated with the microorganism. Cells grow until some component is exhausted or until the environment changes so as to inhibit growth. Biomass concentration defined in terms of cell dry weight measurements (g/l) or total cell number (cells/ml).
Lineweaver-Burke Equation.....We remember the Monod Equation
Invert…
The equation now has the form of a straight line with intercept.
Y = MX + C
By plotting as a function of
You get a straight line, where the slope is , and the y–axis intercept is .
Product Yield Coefficient
Maintenance:
Cells use energy and raw materials for two functions, production of new cells and the maintenance of existing cells. In general, consumption of materials for maintenance is small w.r.t. the amount of materials used in the synthesis of new biomass.
Generally it is assumed that the use of materials for maintenance is proportional to the amount of cells present.
Spoilage of canned foods (MICROBIAL SPOILAGE)
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
FERMENTATION TYPES .
This document summarizes two main types of fermentation processes: solid state fermentation and submerged fermentation. Solid state fermentation occurs without free water and uses natural raw materials like grains as the carbon source to cultivate microorganisms. Submerged fermentation uses a liquid substrate and is best for microbes that require high moisture. Both methods have various applications, with solid state fermentation used for producing enzymes, biopesticides, and in bioremediation, while submerged fermentation is common in industrial manufacturing.
Downstream processing
Downstream processing refers to the stages involved after fermentation or bioconversion, including separation, purification, and packaging of the product. The key stages are removal of insolubles through filtration, centrifugation or flocculation, product isolation using techniques like liquid-liquid extraction or adsorption, product purification using chromatography or crystallization, and product polishing which prepares the product for packaging and storage. Downstream processing aims to recover and purify the target product from the fermentation or reaction broth.
food technology
Food technology is the application of food science to the production, preservation, processing, packaging, and distribution of food. It draws from various fields like food chemistry, microbiology, engineering, and others. Canning involves heat processing foods sealed in containers to kill microorganisms and prevent recontamination. The process was invented in the 1800s and modern canning uses automated machinery to fill, seal, and sterilize cans quickly. Packaging protects products, provides information to consumers, and aids in marketing and sales. It must suit the product, fulfill distribution needs, and consider end use and disposal.
Biopreservatives
This document discusses biopreservatives, which are biologically derived antimicrobial substances used to preserve foods and extend shelf life. It notes that biopreservatives can reduce the need for chemical preservatives and intense heat treatments that negatively impact food quality. Various types of biopreservatives are described, including microbial acids like lactic acid and acetic acid, lacto-biopreservatives from milk, bacto-biopreservatives like bacteriocins, and phyto-antimicrobials from plants. Specific biopreservatives discussed in detail include lactic acid, acetic acid, citric acid, lactoferrin, nisin, and pedioc
Batch and Continuous Sterilization of Media in Fermentation Industry
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
MICROORGANISMS IN FOOD
-microorganisms are ubiquitous . They are harmful and also useful for the mankind . Different kind of foods can be prepared by microorganisms .
Food ingredients and additives prepared by fermentation and
This document provides information about fermented food ingredients and additives. It discusses how fermentation is used to preserve foods and enhance nutritional value. Specific fermented ingredients from Northeast India are described, including ngari (fermented fish) and hawaijar (fermented soybeans). The document outlines the traditional production processes for these foods. Health benefits of fermented ingredients are noted such as increased digestion and probiotic content. Common fermented food additives like vinegar are also explained, including how vinegar is produced through alcohol fermentation and acetic acid bacteria.
Basic concepts of biology Basic definition branches Main branches cell theor...
Biology is the study of living organisms. It examines the structure, function, growth, origin, evolution, and distribution of living organisms. The field of biology is divided into categories focusing on different scales: cellular/molecular, organismal, and ecological/evolutionary. Key branches of biology include anatomy, genetics, physiology, microbiology, botany, zoology, and ecology. All living things are made of cells, use DNA to store and inherit information, grow and develop from a single cell, obtain and use energy, respond to their environment, and evolve over generations. Biotechnology uses biological processes to develop useful products and is divided into medical, agricultural, and environmental applications.
LEC 1 Introduction to Food Science.pptx
Food Science and Technology is the study of food, including its composition, properties, processing, packaging, and safety. The document defines food and classifies it according to its functions in the body. It introduces food science and technology, explaining that food scientists study food properties and develop safe, quality foods, while food technology applies these findings to food processing, packaging, and use. Key aspects of food science and technology discussed include food constituents, processing, fortification, chemistry, safety, and nutrients versus non-nutrients. Reasons to study this field are also provided, such as producing quality, safe foods; adding value through processing; and ensuring food security.
More Related Content
What's hot
Fermented foods and beverages, food ingredients and food additives
This document discusses fermented foods and beverages, food ingredients, and food additives. It begins by introducing fermented foods and some common examples like cheese, yogurt, bread, and beer. It then explains the microorganisms and metabolic processes involved in fermentation. Specific fermentation processes for cheese and beer are described in more detail. The document also defines food ingredients and discusses various types of food additives used to preserve foods and enhance qualities like taste, appearance, and shelf life. In conclusion, it summarizes that fermentation converts carbohydrates into other compounds using microorganisms, while food additives are added to foods to maintain quality attributes.
Application of computer in fermentation
This document summarizes the application of computers in fermentation. It discusses the initial use of computers in the 1960s for modeling fermentation processes. Computers are now used for logging process data, analyzing the data, and controlling fermentation processes. Sensors are used to monitor important factors like temperature, pH, dissolved oxygen, and mineral/nutrient levels to provide data inputs for computer control and modeling of fermentation.
Microbial flavors production
This document discusses microbial flavors produced by microorganisms through metabolic processes. It describes several types of flavor compounds produced, including lactones, alcohols, aldehydes, and methyl ketones. Methods for microbial flavor production are outlined, such as de novo synthesis, biotransformation, and enzymatic methods using microbes like yeast, bacteria, and fungi. Examples of specific flavor compounds produced through these methods and the microbes involved are provided. Advantages of microbial flavor production are noted. The current status and market for microbial flavors is briefly summarized.
Genetically modified foods
This document discusses genetically modified foods (GM foods). It begins with an introduction to GM foods and their history. It then describes various techniques used to create GM foods as well as significant examples like Flavr Savr tomatoes in 1994 and Golden Rice in 2002. The document outlines benefits of GM foods such as increased yield and drought/pest resistance, but also risks. It concludes that while GM foods have potential to address hunger and nutrition problems, their development must be monitored.
History of industrial microbiology
The practice of industrial microbiology has its roots in ancient times, when microorganisms were used to produce foods like bread, beer, wine, cheese, and vinegar dating back to 7000 BC. Important developments included the Egyptians discovering yeast could leaven bread around 4000 BC, and distillation of alcoholic spirits originating in China or the Middle East around the 14th century. In the 19th century, Pasteur's work proved the presence of microbes and discredited the theory of spontaneous generation, establishing the field of fermentation microbiology. The history of industrial microbiology is divided into five phases from pre-1900 focusing on products like alcohol to post-1979 utilizing genetic engineering for improved microbial and animal cell strain selection.
Single cell protein
This document discusses single cell proteins (SCP), which are dried cells of microorganisms that can be used as a dietary protein supplement. SCPs are produced using biomass as a raw material and various microorganisms like fungi, algae, and bacteria that are cultured on the biomass. The production involves selecting suitable microorganism strains, fermenting them, harvesting the cells, and processing them for use as a protein supplement in foods. SCPs have advantages like being a renewable source of protein but also have disadvantages like potentially high nucleic acid content.
fermentation of idli
This document discusses the fermentation process of idli, a traditional Indian steamed snack. It begins by introducing idli and its key ingredients of rice and black gram. It then describes the procedure for idli production, which involves soaking, grinding, mixing, and allowing the batter to ferment overnight before steaming. During fermentation, biochemical changes occur as bacteria and yeasts break down starches and sugars, producing acids and gases that give idli its soft, spongy texture and sour flavor. The predominant microbes involved are various lactic acid bacteria and yeasts such as Leuconostoc mesenteroides and Saccharomyces cerevisiae. Fermentation increases the nutritional value of idli by
Xanthan gum
Xanthan gum is a polysaccharide produced through the fermentation of glucose or sucrose by the bacterium Xanthomonas campestris. It was first discovered in the 1950s and commercialized in 1964. Xanthomonas campestris is commonly found on plants and produces xanthan gum as part of its cell wall. The gum is manufactured through the aerobic fermentation of a nutrient-rich medium inoculated with the bacterium. Xanthan gum has numerous applications as a thickening, emulsifying, and stabilizing agent in foods, baked goods, dressings, and other products due to its ability to maintain viscosity over a wide range of pH and temperatures.
Medical biotechnology
this helps to understand the normal techniques related to biotechnology in a simple manner and provides you broad idea about the subject. A brief knowledge about the topic is presented in this presentation.
Bacterial biomass
The document provides an introduction to bacterial biomass. It defines bacterial biomass as the total organic cell substance of a living organism. The history of bacterial biomass consumption is discussed dating back to ancient Egyptians and Greeks. Bacterial biomass production is needed to meet the world's rising food demand. Bacteria are well-suited for biomass production due to their high growth rate, protein content, and ability to be produced in fermenters without land. The document outlines factors that affect bacterial biomass production and describes applications such as use in protein supplements, the food industry, and probiotics. It also discusses the economical aspects and future research opportunities around bacterial biomass.
Introduction to Food Biotechnology
1) The document discusses food biotechnology and its impact on society. It defines key terms like biotechnology, food biotechnology, and genetically modified organisms.
2) Various applications of biotechnology in food production are outlined, including using microbes or genetic engineering to increase crop yields, develop pest or herbicide resistant plants, and extend the shelf life of foods.
3) Both the benefits and health risks of genetically modified foods are mentioned, with concerns including increased cancer risk and effects on the immune and digestive systems.
Growth kinetics
Microbial Kinetics in Batch Culture
Culture system containing a limited amount of nutrient, which is inoculated with the microorganism. Cells grow until some component is exhausted or until the environment changes so as to inhibit growth. Biomass concentration defined in terms of cell dry weight measurements (g/l) or total cell number (cells/ml).
Lineweaver-Burke Equation.....We remember the Monod Equation
Invert…
The equation now has the form of a straight line with intercept.
Y = MX + C
By plotting as a function of
You get a straight line, where the slope is , and the y–axis intercept is .
Product Yield Coefficient
Maintenance:
Cells use energy and raw materials for two functions, production of new cells and the maintenance of existing cells. In general, consumption of materials for maintenance is small w.r.t. the amount of materials used in the synthesis of new biomass.
Generally it is assumed that the use of materials for maintenance is proportional to the amount of cells present.
Spoilage of canned foods (MICROBIAL SPOILAGE)
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
FERMENTATION TYPES .
This document summarizes two main types of fermentation processes: solid state fermentation and submerged fermentation. Solid state fermentation occurs without free water and uses natural raw materials like grains as the carbon source to cultivate microorganisms. Submerged fermentation uses a liquid substrate and is best for microbes that require high moisture. Both methods have various applications, with solid state fermentation used for producing enzymes, biopesticides, and in bioremediation, while submerged fermentation is common in industrial manufacturing.
Downstream processing
Downstream processing refers to the stages involved after fermentation or bioconversion, including separation, purification, and packaging of the product. The key stages are removal of insolubles through filtration, centrifugation or flocculation, product isolation using techniques like liquid-liquid extraction or adsorption, product purification using chromatography or crystallization, and product polishing which prepares the product for packaging and storage. Downstream processing aims to recover and purify the target product from the fermentation or reaction broth.
food technology
Food technology is the application of food science to the production, preservation, processing, packaging, and distribution of food. It draws from various fields like food chemistry, microbiology, engineering, and others. Canning involves heat processing foods sealed in containers to kill microorganisms and prevent recontamination. The process was invented in the 1800s and modern canning uses automated machinery to fill, seal, and sterilize cans quickly. Packaging protects products, provides information to consumers, and aids in marketing and sales. It must suit the product, fulfill distribution needs, and consider end use and disposal.
Biopreservatives
This document discusses biopreservatives, which are biologically derived antimicrobial substances used to preserve foods and extend shelf life. It notes that biopreservatives can reduce the need for chemical preservatives and intense heat treatments that negatively impact food quality. Various types of biopreservatives are described, including microbial acids like lactic acid and acetic acid, lacto-biopreservatives from milk, bacto-biopreservatives like bacteriocins, and phyto-antimicrobials from plants. Specific biopreservatives discussed in detail include lactic acid, acetic acid, citric acid, lactoferrin, nisin, and pedioc
Batch and Continuous Sterilization of Media in Fermentation Industry
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
MICROORGANISMS IN FOOD
-microorganisms are ubiquitous . They are harmful and also useful for the mankind . Different kind of foods can be prepared by microorganisms .
Food ingredients and additives prepared by fermentation and
This document provides information about fermented food ingredients and additives. It discusses how fermentation is used to preserve foods and enhance nutritional value. Specific fermented ingredients from Northeast India are described, including ngari (fermented fish) and hawaijar (fermented soybeans). The document outlines the traditional production processes for these foods. Health benefits of fermented ingredients are noted such as increased digestion and probiotic content. Common fermented food additives like vinegar are also explained, including how vinegar is produced through alcohol fermentation and acetic acid bacteria.
What's hot (20)
Fermented foods and beverages, food ingredients and food additives
Fermented foods and beverages, food ingredients and food additives
Batch and Continuous Sterilization of Media in Fermentation Industry
Batch and Continuous Sterilization of Media in Fermentation Industry
Food ingredients and additives prepared by fermentation and
Food ingredients and additives prepared by fermentation and
Similar to Introduction to Food Biotechnology
Basic concepts of biology Basic definition branches Main branches cell theor...
Biology is the study of living organisms. It examines the structure, function, growth, origin, evolution, and distribution of living organisms. The field of biology is divided into categories focusing on different scales: cellular/molecular, organismal, and ecological/evolutionary. Key branches of biology include anatomy, genetics, physiology, microbiology, botany, zoology, and ecology. All living things are made of cells, use DNA to store and inherit information, grow and develop from a single cell, obtain and use energy, respond to their environment, and evolve over generations. Biotechnology uses biological processes to develop useful products and is divided into medical, agricultural, and environmental applications.
LEC 1 Introduction to Food Science.pptx
Food Science and Technology is the study of food, including its composition, properties, processing, packaging, and safety. The document defines food and classifies it according to its functions in the body. It introduces food science and technology, explaining that food scientists study food properties and develop safe, quality foods, while food technology applies these findings to food processing, packaging, and use. Key aspects of food science and technology discussed include food constituents, processing, fortification, chemistry, safety, and nutrients versus non-nutrients. Reasons to study this field are also provided, such as producing quality, safe foods; adding value through processing; and ensuring food security.
LEC 1. FOOD SCIENCE LECTURE ONE
This document provides an introduction to the course "Food Science & Technology" presented by Abdirahman Yusuf Ali. It begins with an introduction to food science and technology, defining food and classifying foods according to their functions. It then discusses the introduction, importance, and objectives of studying food science and technology, including producing safe and quality food products, adding value to food, and securing food security. The document provides background on food processing, fortification, chemistry, microbiology, and other key concepts in food science.
Lecture 1 Introduction.pptx
Food is a vital element for human survival that provides nutrients like carbohydrates, proteins, and fats. The human body needs these nutrients from food for energy and to build body tissue, as cells require nutrients to function and allow activities like walking and talking. Food is defined as any edible substance from animals or plants that can be consumed and metabolized by living organisms.
Biology power point
Biology is the study of life and living organisms, including their physical structure, chemical processes, molecular interactions, physiological mechanisms, development and evolution. The three main branches of biology are biochemistry, biomedical science, and biophysics. Biochemistry is the study of the chemical reactions required for life and usually focuses on the cellular level. Biomedical science applies natural and formal science to healthcare and public health. Biophysics uses physics approaches and methods to study biological phenomena.
introduction to Biochemistry
This document provides an overview of biochemistry. It defines biochemistry as the study of biochemical reactions and processes that occur in living cells. Some key points:
- Biochemistry examines the cellular and subcellular levels, studying reactions like metabolism. It has branches like medical, plant, animal, and industrial biochemistry.
- The document outlines some major figures and discoveries in biochemistry's history. It also lists biomolecules like carbohydrates, lipids, proteins and vitamins that are important to study.
- Biochemistry is fundamental to medicine and relates to subjects like physiology, pathology, and pharmacology. Understanding biochemistry helps doctors diagnose and treat patients.
Introduction to Biochemistry
This document provides an overview of biochemistry. It defines biochemistry as the study of biochemical reactions and processes that occur in living cells. Some key points:
- Biochemistry examines the cellular and subcellular levels, studying reactions like metabolism. It has branches like medical, plant, animal, and industrial biochemistry.
- The document outlines some major figures and discoveries in biochemistry's history. It also lists biomolecules like carbohydrates, lipids, proteins and vitamins that are important to study.
- Biochemistry is fundamental to medicine and relates to subjects like physiology, pathology, and pharmacology. Understanding biochemistry helps doctors diagnose and treat patients.
Probiotics Prebiotics
Probiotics and prebiotics are live microorganisms and non-digestible foods, respectively, that provide health benefits when consumed. Probiotics include bacteria like Lactobacillus and Bifidobacterium, while prebiotics are fibers that feed beneficial gut bacteria. Together, they can balance intestinal microflora, enhance digestion and nutrient absorption, and reduce symptoms of conditions like diarrhea and irritable bowel syndrome. The document discusses the history of these concepts and provides definitions, examples, suppliers, and safety and labeling considerations for probiotic and prebiotic products.
Scope of Biochemistry.pptx
At its most basic, biochemistry is the study of the chemical processes occurring in living matter. However, this simple definition encompasses an incredibly diverse field of research that touches nearly all aspects of our lives.
Probiotics
This document discusses probiotics, which are live microorganisms that provide health benefits when consumed. It defines probiotics, explores their history and modes of action. Key points covered include who benefits from probiotics, examples of probiotic foods in India, and advantages like balancing gut bacteria and boosting immunity. Potential disadvantages like gas and increased infection risk are also noted. The document concludes with references on the topic of probiotics and their uses.
unit -1 Basic aspects.pptx
This document discusses basic aspects of nutrition and food. It begins by defining key terms like nutrition, food, and health. It then discusses the importance of nutrition for maintaining health and preventing disease. Various classes of nutrients are described including carbohydrates, proteins, lipids, vitamins, minerals, and water. Carbohydrates, proteins and lipids are discussed in more detail highlighting important subcategories and functions in the body. The document emphasizes that a balanced diet containing all essential nutrients is important for overall health and well-being.
Probiotics and prebiotics related to pharmacology
This document provides an overview of probiotics and prebiotics. It defines probiotics as live microorganisms that provide health benefits when consumed in adequate amounts. Prebiotics are nondigestible food ingredients that promote the growth of beneficial bacteria. The document discusses the history of probiotics and prebiotics, their mechanisms of action, established types, benefits, safety considerations, and applications. It emphasizes the importance of maintaining a balanced gut microbiota for overall health and well-being.
NUTRITION & HEALTH
This document discusses nutrition, nutrients, and the relationship between nutrition and health. It provides classifications of foods and nutrients, as well as their functions. The key points are:
1. Food provides energy, growth, development and protects the body from diseases. Nutrition involves ingestion, digestion and absorption of nutrients from food.
2. Nutrients include macronutrients like proteins, carbohydrates, and fats which are needed in large amounts, as well as micronutrients like vitamins and minerals needed in small amounts.
3. A balanced diet includes a variety foods in proper amounts and proportions to meet daily nutrient requirements for health. Good nutrition prevents deficiency and chronic diseases while an unhealthy diet increases
Biochemistry and its fields Introduction
Biochemistry is the study of chemical processes within and relating to living organisms. It examines the structure and function of biomolecules like proteins, carbohydrates, lipids, and nucleic acids and how they are involved in metabolic pathways and genetic processes. Biochemistry has applications in medicine, nutrition, agriculture, and other fields. It seeks to understand living systems at the molecular level and provide insights into disease diagnosis and treatment.
Lecture-3 Introduction to human nutrition.pptx
This document provides an introduction to human nutrition and public health nutrition. It defines key terms like nutrition, nutrients, diet, and dietetics. It outlines the objectives of understanding how to assess dietary intake and malnutrition in Ethiopia. It explains the different types of nutrients including macronutrients like carbohydrates, proteins and lipids, and micronutrients like vitamins and minerals. It also discusses the importance of nutrition for health, growth and development across the lifespan.
Biotechnology and its types
Biotechnology is the use of living organisms to develop products. It has been used for thousands of years in processes like brewing and baking. Modern biotechnology uses techniques like genetic engineering and cell culture. The term was coined in 1919. Biotechnology is divided into types including microbial, agricultural, animal, forensic, bioremediation, aquatic, and medical biotechnology. Medical biotechnology researches and produces pharmaceuticals and diagnostics to treat and prevent disease.
Food Science By Eric Ittah
Eric Ittah has shared a food and science PPT. He is a leading biopharmaceuticals consultant holding strong knowledge of different food processing methods
Biology.pdf
Biology, often referred to as the science of life, is a multifaceted field that delves into the study of living organisms, their interactions, and the intricate processes that sustain life.
Economic importance of plant parasitic Bacteria
Different types of plant parasitic bacteria cause serious threat to the plants . Here we study a general introduction of these parasites
Scope Of Biochemistry In Human Nutrition [Autosaved].pptx
Biochemistry studies the chemical processes of life. Biochemistry in human nutrition examines the nutrients - carbohydrates, proteins, lipids, vitamins, minerals, fiber, and water - that humans obtain from food and their functions in the body. Certain groups are at higher risk of nutritional deficiencies, including exclusively breastfed infants, adolescents, individuals with dark skin or on restrictive diets, obese individuals, and those who have had bariatric surgery. A balanced diet incorporating fruits, vegetables, whole grains, meats, dairy, and limiting sugary drinks can help prevent nutritional deficiency diseases.
Similar to Introduction to Food Biotechnology (20)
Basic concepts of biology Basic definition branches Main branches cell theor...
Basic concepts of biology Basic definition branches Main branches cell theor...
Scope Of Biochemistry In Human Nutrition [Autosaved].pptx
Scope Of Biochemistry In Human Nutrition [Autosaved].pptx
Recently uploaded
How to Make a Field Mandatory in Odoo 17
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
-------------------------------------------------------------------------------
Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
-------------------------------------------------------------------------------
For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
Advanced Java[Extra Concepts, Not Difficult].docx
This is part 2 of my Java Learning Journey. This contains Hashing, ArrayList, LinkedList, Date and Time Classes, Calendar Class and more.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar KanvariaHow to Build a Module in Odoo 17 Using the Scaffold Method
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
PCOS corelations and management through Ayurveda.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Main Java[All of the Base Concepts}.docx
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
Pengantar Penggunaan Flutter - Dart programming language1.pptx
Pengantar Penggunaan Flutter - Dart programming language1.pptx
The simplified electron and muon model, Oscillating Spacetime: The Foundation...
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...National Information Standards Organization (NISO)
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.South African Journal of Science: Writing with integrity workshop (2024)
South African Journal of Science: Writing with integrity workshop (2024)Academy of Science of South Africa
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.How to Fix the Import Error in the Odoo 17
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...Nguyen Thanh Tu Collection
https://app.box.com/s/y977uz6bpd3af4qsebv7r9b7s21935vdRecently uploaded (20)
Liberal Approach to the Study of Indian Politics.pdf
Liberal Approach to the Study of Indian Politics.pdf
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
How to Build a Module in Odoo 17 Using the Scaffold Method
How to Build a Module in Odoo 17 Using the Scaffold Method
Pride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School District
Pengantar Penggunaan Flutter - Dart programming language1.pptx
Pengantar Penggunaan Flutter - Dart programming language1.pptx
The simplified electron and muon model, Oscillating Spacetime: The Foundation...
The simplified electron and muon model, Oscillating Spacetime: The Foundation...
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
Pollock and Snow "DEIA in the Scholarly Landscape, Session One: Setting Expec...
South African Journal of Science: Writing with integrity workshop (2024)
South African Journal of Science: Writing with integrity workshop (2024)
Digital Artefact 1 - Tiny Home Environmental Design
Digital Artefact 1 - Tiny Home Environmental Design
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
Introduction to Food Biotechnology
- 1. BY Assit. Prof . P. BERCIYAL GOLDA
- 2. Contents Introduction What is Biotechnology? What is Food Biotechnology? Food Biotechnology Applications What is food preservation? Principles of food preservation Importance of food preservation Factors affecting microbial spoilage Food preservation methods Techniques of food preservation Advantages & Disadvantages of food preservation
- 3. INTRODUCTION Food is a vital element for every human, the need for something to eat, breathe and drink is the main requirement to survive. The human body is made out of cells, which needs nutrients to function. food provide energy that’s necessary for the body to do all the activities: walking, talking…..
- 4. Food is an edible substance that comes from animals or plants and can be assimilated by an organism to produce energy , stimulate growth and maintain life. Any substance containing nutrients , such as carbohydrates, proteins and fats, that can be ingested by a living organism and metabolized into energy and body tissue
- 5. What is Biotechnology? Biotechnolgy = • bios (life)+ techno (tools) + logos (study of) The study of tools from living things. • It’s any technological application that use biological systems,living organisms(or parts of living organisms)to make, modify, impove plants or animals for benificial use.
- 6. What is FOODBIOTECHNOLOGY? Food biotechnology is the application of technologies to make or modify animals, plants, and microorganisms, which have desired production, marketing or nutrition related properties to obtain food.
- 7. FOOD BIOTECHNOLOGY APPLICATIONS • Plant agriculture: • Increased production • Cross breeding • Herbicide or pesticide resistant plants • The use soil bacteria « Bacillus thurigiensis » as an insecticide