Unit 1 UNIT I

9 lecture hours

• 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

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 10 16.6% Subject Code: 3160408 Wef 2018-19

Unit 3 UNIT III

18 lecture hours

• 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
• Molecular methods for detection of food borne pathogens (b) Food Additive: Food flavours
• food additives and toxicants
• Artificial sweeteners and their role in controlling diseases and deficiencies 13 21.6%

Unit 5 Unit V

• Food Processing
• Regulation and Technology based trends: (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
• (c) Current trends including use Internet of things
• Big data and Space research for enabling agriculture and food technology
• Possible future trends about the food industry
• with increasing consumer awareness
• environmental sustainability and fossil fuel crunch. 10 16.6%