Agriculture and Food Biotechnology
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Follow on Instagram for UpdatesAgriculture and Food Biotechnology Syllabus — Unit-wise Content
The official GTU curriculum for Agriculture and Food Biotechnology (subject code 2160408) as prescribed for Biotech · Semester 6 divides the course into 5 units, covering 54 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (2160408)Unit 1 UNIT I
- Multiple faces of Agribiotech: (a) Genetic engineering of crop plants: Agrobacterium- mediated gene transfer and Direct gene transfer methods (b) Engineering of crop plants for industrial traits: Tomato fruit ripening
- production of high-value peptides & proteins
- starch synthesis & site manipulation
- fatty acid biosynthesis & site manipulation (c)Biopharming and production of foreign compounds in transgenic Plants: bioactive peptides
- human proteins
- vaccines and antibodies
- (d) Conservation of plant genetic resources
- plant patents and plant variety certificates (e)Importance of Marine Compounds for Industrial application
- role of marine biotechnology
Unit 2 Unit II
- Biopesticides & Organic farming a) Biofertilizers: Introduction
- advantages and future perspective. b) Biopesticides: Introduction
- advantages and future perspective. c) Organic farming: Overview
- management of traditional and non-traditional additive agricultural waste management
- crop proand organic farming
- future trends
Unit 3 UNIT III
- Introduction to Food Science and Technology (a) Fundamentals and Aims of food science and technology
- Interdisciplinary approach
- Nutritive value of foods
- Food as a source of energy
- (b) Food Microbiology: Microbial growth pattern
- Microbial examination of food
- Types of micro- organism normally associated with food -mold
- yeast, and bacteria
- Biochemical changes caused by microorganisms
- deterioration of various types of food products
- Intrinsic and Extrinsic .Parameters of Foods that affect microbial growth (c) Food poisoning and microbial toxins
- standards for different foods
- Food borne intoxicants and mycotoxins
- (d) Food Preservation: Food Preservation with Low Temperatures
- Food Preservation with High Temperatures
- Preservation of Foods by Drying
- (e) Food irradiation: Characteristics of Radiations of Interest in Food Preservation
- Principles Underlying the Destruction of Microorganisms by Irradiation
- Radicidation, and Radurization of food
- FOOD BIOTECHNOLOGY
Unit 4 Unit IV
- Biotechnology in relation to food industry
- (a) Enzymes in foods and food industry
- Nature and type of starters, SCP, medical foods
- probiotics and health benefits of fermented milk and foods products
- (b) Mushroom production
- Mycoprotein production
- Brewing- malting
- primary & secondary fermentation (a) Food Analysis: Brief overview: Sampling techniques and microbiological examination of surfaces
- air sampling
- Bioassay and related methods
- (b) Food Additive: Food flavours
- food additives and toxicants
- Artificial sweeteners and their role in controlling diseases and deficiencies
Unit 5 Unit V
- Food Processing: (a) Basic principles
- unit operations, and equipment involved in the commercially important food processing methods and unit operations
- (b) Food Quality Assurance Food regulations
- grades and standards
- Concept of Codex Almentarious/HACCP/USFDA/ISO 9000 series etc
- Food laws and standards
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