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PUNJABI UNIVERSITY, PATIALA - 147002 (INDIA)

(Established under Punjab Act No. 35 of 1961)

Faculty of Life Sciences

Syllabi

for

M.Sc. (Hons.) Microbial & Food Technology

(Choice Based Credit System)

1st to 4th Semesters

Sessions: 2018-19 and 2019-20

PAGE \* MERGEFORMAT 2

Outline of syllabi and courses of reading for M.Sc. (Hons.) Microbial and Food Technology (Choice Based Credit System)

M.Sc. (Hons.) Microbial and Food Technology -CBCSSemester-I

Course Code

Course Courseoption

Credits(Theory+Tutorials)

Total Marks

(Ext+Int)MHFT

101Macromolecular Biochemistry & Metabolomics

Core I 4+1=5 100(74+26)

MHFT 102

Advanced Microbial Genetics & Genetic Engineering

Elective I 4+1=5 100(74+26)

MHFT 103

General Microbiology Core II 4+1=5 100(74+26)

MHFT 104

Immunology & Immunotechnology Elective I 4+1=5 100(74+26)

MHFT 105

Principles of Food Processing & Preservation

Core III 4+1=5 100(74+26)

MHFT 106

Practical Paper - IPertaining to Theory Papers (MHFT 101 & 102/104)

Practical I 3 100

MHFT 107

Practical Paper - IIPertaining to Theory Papers (MHFT 103 & 105)

Practical II 3 100

Total Credits26

Total Marks600

Semester-IIMHFT

201Modern Food Microbiology Core IV 4+1=5 100

(74+26)MHFT

202Macromolecular Biophysics Elective II 4+1=5 100

(74+26)MHFT

203Principles of Fermentation Technology

Core V 4+1=5 100(74+26)

MHFT 204

Advances in Microbial Technology Elective II 4+1=5 100(74+26)

MHFT 205

Advances in Food Chemistry Core VI 4+1=5 100(74+26)

MHFT 206

Practical Paper - IIIPertaining to Theory Papers (MHFT 201& 202/204)

Practical III 3 100

MHFT 207

Practical Paper - IVPertaining to Theory Papers (MHFT 203 & 205)

Practical IV 3 100

Total Credits26

Total Marks600


ELECTIVES OFFERED:

Elective I: MHFT 102 Advanced Microbial Genetics &Genetic Engineering

MHFT 104 Immunology & Immunotechnology* MOOC courses

Elective II: MHFT 202 Macromolecular Biophysics MHFT 204 Advances in Microbial Technology

* MOOC coursesElective III: MHFT 304 Entrepreneurship& Legal Food Technology

MHFT 305 Research Methodology* MOOC courses

Open Elective Subject offered by the department for other students

MHBT 501 Basics of Food Technology

Total Credits (Semester I+II+III+IV) 26+26+26+13=91Total Marks 2100Qualifying Papers Satisfactory (S)/unsatisfactory (US)Excluded Open Elective Subject Basics of Biotechnology

Basics of Food Technology Each Theory Paper (Total Marks) 100 (External + Internal/75+25) as per RUSA GuidelinesPass %age 40%


M.Sc. (Hons.) MICROBIAL & FOOD TECHNOLOGY-CBCS

Semester I

Course Code: MHFT 101 MACROMOLECULAR BIOCHEMISTRY &METABOLOMICS

Max. Marks: 74 Lectures to be delivered: 60 Credits: 5 Pass Marks: 40% Time allowed: 3 Hours (Theory and Practical separately)

OBJECTIVES OF THIS PAPER

The main objectives of macromolecular biochemistry and metabolomics is to provide basic understanding of the molecular and functional organisation of the major biomolecules of a cell i.e. carbohydrates, proteins, lipids, nucleic acids, biological membranes and bio signalling. It also summarises the fundamental aspects of enzymology. Metabolomics is an emerging technology that holds promise to characterize in detail the metabolic phenotypes and integrate the various aspects of metabolism with reference to carbohydrates, proteins, lipids, vitamins, calcium, phosphorous and plant metabolism.

SECTION-A

1. Introduction to macromolecules: Macromolecules and their monomeric subunits, fitness

of the aqueous environment for living organisms, ionization of water, water as a

reactant, pH, Handerson-Hasselbalch equation, biological buffers, amino acid titration

curves, four levels of architecture of proteins, interactions stabilizing 3D structure of

proteins, purification and protein functions, peptide synthesis by automated solid phase.

2. Structure, functions and properties of carbohydrates and nucleic acids: Nomenclature and

classification of carbohydrates, polysaccharides (cellulose, chitin, hyaluronic acid),

glycoconjugates (proteoglycans, glycoproteins and glycolipids), nature of glycosidic

bond, properties of monosaccharides, analysis of carbohydrates, purine, pyrimidines,

nucleosides and nucleotides, structure of DNA and RNA, internucleotide bonding,

properties of DNA, nucleoproteins and viruses, solid phase synthesis of DNA.

3. Structure, function and properties of lipids: Fatty acids (saturated, unsaturated and

essential), neutral lipids, phospholipids, sphingolipids, and isoprenoids, eicosanoids and

phosphatidyl inositol as intracellular messanger, separation and analysis of lipids.

4. Enzymes: Classification, nomenclature and properties of enzymes, enzyme kinetics,

Michaelis-Menten equation, turn over number, enzyme catalysis with two substrates

(ternary complex or ping-pong mechanism), enzyme inhibition, isozymes, catalytic

antibodies, purification.


5. Biological membranes, bacterial cell wall, membrane channel and pumps: Micelles,

liposomes, properties of biological membranes, fluid mosaic model, membrane mediated

transport, Donnan effect, sodium-potassium pump, calcium pump, calcium-sodium

exchanger, symporters and antiporters, physical and chemical composition of bacterial

cell wall and biosynthesis.

6. Biosignalling: Molecular mechanism of signal transduction (specificity, amplification,

desensitization/adaption, and integration), Molecular circuits (receptors, enzymes,

channels and regulatory proteins).

SECTION-B

7. Metabolomics & protein metabolism: Metabolic flux analysis; Metabolic control analysis;

Redirecting metabolic flow.

8. Carbohydrate metabolism: Glycolysis, TCA cycle, pentose phosphate pathway, ED-

pathway, gluconeogenesis, glycogenolysis and glycogen storage and diseases, uronic acid

pathway, regulation of carbohydrate metabolism, oxidative phosphorylation.

9. Lipid metabolism: Oxidation of fatty acids, synthesis of fatty acids including essential

fatty acids, biosynthesis of neutral lipids, phospholipids and cholesterol, regulation of

fatty acid metabolism. Nucleic acid metabolism: Biosynthesis and degradation of purines

and pyrimidines, nucleotides and their regulation, disorders of nucleic acid metabolism.

10. Biosynthesis of essential amino acids, regulation of amino acid biosynthesis, metabolic

breakdown of amino acids leading to Krebs cycle intermediates, urea cycle, disorders of

phenylalanine breakdown (PKU) and inherited defects of urea cycle.

11. Calcium, phosphorous, vitamins and hormone metabolism: Structure and functions of fat

soluble and water soluble vitamins, hormones, biological functions of calcium (Structure,

function, signaling function and enzymatic functions) and phosphorous, disorders of

calcium-insulin-vitamin D, phosphorous, parathyroid hormones and calcitonin.

12. Plant metabolism: Photosynthetic pigments, cyclic and non-cyclic electron flow, C-3 cycle

and C-4 cycles, CAM, glyoxylate pathway, calvin cycle, nitrogen fixation and role of

nitrogenase complex.

Recommended Readings:

1. Biochemistry by L. Stryer, W.H. Freeman and Company, New York (2002).

2. Harper's Illustrated Biochemistry by R.K. Murray, D.A. Bender, K.M. Botham, P.J.

Kennelly, V.W. Rodwell and P.A. Weil, McGraw-Hill Companies, Inc., India (2012).

3. Lehninger Principles of Biochemistry by D.L. Nelson and M.M. Cox, Macmillan worth

Publisher, New York, USA (2012). PAGE \* MERGEFORMAT 2

4. Metabolomics: Methods and Protocols by W. Weckwerth, Humana Press, USA (2006).

5. Metabolomics: The Frontier of Systems Biology by M. Tomita and T. Nishioka,

Springer Verlag, Japan (2005).

6. The Handbook of Metabonomics and Metabolomics by J. Lindon, Jeremy Nicholson and

Elaine Holmes, Elsevier, UK (2006).

INSTRUCTIONS FOR THE PAPER SETTERS

The question paper will consist of three sections A, B and C. Section-A and B will

have four questions from the respective sections of the syllabus and carry 11 marks each.

Section-C consists of 15 short answer type questions which will cover the entire syllabus

uniformly and will carry 30 marks in all.

INSTRUCTIONS FOR THE CANDIDATES

Candidates are required to attempt two questions each from sections A and B of the

question paper and the entire Section-C.


http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Takaaki+Nishioka%22

Course Code: MHFT 102 ADVANCED MICROBIAL GENETICS & GENETIC ENGINEERING



The Advanced Microbial Genetics and Genetic Engineering involves study of

the genotype of microbial species and also the expression system in the form of phenotypes.

Microbial genetics also has applications in being able to study processes and pathways that

are similar to those found in humans such as drug metabolism. On the other hand, genetic

engineering deals with the opportunities and methods with the help of which the desirable

characteristics can be improved in the living bodies by controlling the expressions of target

genes. This technology has multidisciplinary applications and potential to deal with

important aspects of life, for instance, improving human health, strain improvement for

enhancing efficiency of industrial food processing, metabolic engineering for synthesis of

nutraceutics, flavors, pharmaceuticals etc., generation of renewable energy resources, and

environmental bioremediation.

SECTION-A

1. Microbial genomes: Structure and types of genetic material; Complexity and

organization of genomes, overlapping genes, plasmids, repetitive DNA and movable

genes in bacteria and yeast; Mechanisms of transposition.

2. Replication and genetic recombination: Microbial replication processes; Rolling circle

and theta replication; Mechanism of recombination in bacteria-homologous and site-

specific, Holliday model, role of recABCD; Yeast mating type switch.

3. Mutability and repair of DNA: Mutagenic agents, molecular basis of spontaneous and

induced mutations, replication errors; Site-directed mutagenesis; Applications of

mutant organisms in food industry; DNA repair mechanisms-excision repair, N-

glycosylase excision repair, photo reactivation; SOS repair, recombination repair.

4. Microbial gene expression: Characteristics of genetic code and genetic code database;

Initiation, elongation and termination of transcription and translation in microbes;

Post-transcriptional modifications-capping, polyadenylation, intron splicing, tRNA

processing, rRNA processing, RNA export, RNA editing; Post-translational

modifications-proteolytic cleavage, covalent modifications, glycosylation; Protein


https://en.wikipedia.org/wiki/Phenotype

https://en.wikipedia.org/wiki/Gene_expression#Expression_system

https://en.wikipedia.org/wiki/Genotype

splicing-inteins/exteins; protein maturation-folding, protein targeting, protein

degradation-lysosomes, ubiquitin and proteasome; Transcription and translation

inhibitors.

5. Regulation of gene expression in bacteria and yeast: Operon models, induction and

repression in Lac, Ara, and Trp operons; Stringent response, quorum sensing, signal

transduction; Advantages of E. coli expression system; Yeast as E. coli of eukaryotes.

6. Techniques of genetic engineering: Polymerase chain reaction-variants and

applications, reverse transcription, in situ hybridization; Blotting techniques-southern,

northern, western, dot, south-western and north-western blotting; Agarose gel

electrophoresis; DNA sequencing-Maxam-Gilbert and Sanger’s techniques,

pyrosequencing, whole genome sequencing and assembly, new generation sequencing;

Chromosome walking, chromosome jumping, chemical gene synthesis.

SECTION-B

7. DNA replicating and modifying enzymes: Thermostable DNA polymerases, reverse

transcriptase, class I, IIS, IIB, IIG, III and IV restriction enzymes and Rebase database,

exo-nucleases, terminal transferase, RNases, S1 nuclease, polynucleotide kinase, DNA

ligases.

8. Tools of genetic engineering: Vectors from plasmids, phages and viruses-phagemids,

cosmids (Biology, derivation strategies and applications), host ranges, in vitro

packaging.

9. Construction of recombinant DNA: Cloning strategies, preparation, properties and

applications of genomic and cDNA libraries; Transformation techniques for E. coli and

yeast-chemical, physical and biological strategies.

10. Recombinant selection and identification: Direct and indirect methods; Reporter genes,

immunological methods, blotting techniques, south-western screening, north-western

screening, maxi and mini cells, nucleic acid hybridization-colony and plaque

hybridization, in vitro translation systems.

11. Recombinant protein expression, purification and applications: Expression enhancement

strategies for bacteria and yeast; Protein engineering-directed evolution and gene

shuffling; Tools and utility of recombinant gene designing, fusion tagging and cleavage

strategies, downstream processing strategies; Industrial applications of genetic

engineering.


12. Metabolomics and metabolic engineering: Metabolomics; Central metabolism of E. coli,

strategies to increase metabolic flow; Overproduction of tryptophan and lysine in C.

glutamicum; Metabolic engineering for creating novel products: indigo, melanin and

polyhydroxyalkanoates in E. coli, carotenoids biosynthesis in Erwiniaherbicola;

Metabolic engineering for novel substrate utilization-S. cerevisiae for utilization of

lignocellulosics (Cellulose, hemicelluloses, pectin and xylose).


1. Advances in Biochemical Engineering/Biotechnology, Volume 73 (Metabolic

Engineering) by J. Nielsen, Springer Verlag, USA (2001).

2. From Genes to Genomes: Concepts and Applications of DNA Technology by J.W. Dale, M.

von Schantz and N. Plant, John-Wiley & Sons Ltd., USA (2012).

1. Genomes 3 by T.A. Brown, Garland Science, New York (2006).

2. Lewin’s Genes X by J.E. Krebs, E.S. Goldstein and S.T. Kilpatrick, Jones and Bartlett

Publishers, LLC Sudbury, USA (2011).

3. Metabolic Engineering by S.Y. Lee and E.P. Popoutsakis, Marcel Dekker, Taylor &

Francis Group, USA (1999).

4. Molecular Biology of Gene by J.D. Watson, T.A. Baker, S.P. Bell, A. Gann, M. Levine and R.

Losick, The Benjamin/Cummings Publishing Company Inc., USA (2008).

5. Molecular Biotechnology: Principles and Applications of Recombinant DNA by B.R. Glick

and J.J. Pasternak, ASM Press, USA (2010).

6. Principles of Gene Manipulation and Genomics by S.B. Primrose and R. Twymann, Wiley-

Blackwell Publishers, USA (2006).

7. Text book of Biochemistry with Clinical Correlations by T.M. Devlin, Wiley-Liss, USA

(2002).



have four questions from the respective sections of the syllabus and carry I1 marks each.




Candidates are required to attempt two questions each from sections A and B of the question paper and the entire Section-C.


Course Code: MHFT 103 GENERAL MICROBIOLOGY



This course is an introduction to microbiology that provides a strong grounding in

fundamental aspects of the basic biology of microorganisms, and their growth and

maintenance. The syllabus covers the methods for improvement of biotechnologically

important microbial strains and their stability concerns. Emphasis is placed on the

importance of microbes in environment and in contamination of food.

SECTION-A

1. Introduction: Historical development and relevance of microbiology to biotechnology.

2. Microscope and microscopy: Principles and applications of bright field, fluorescence,

phase-contrast, transmission, electron and scanning electron microscopy, a brief

discussion.

3. Microbial groups: Prokaryotes (bacteria, archaebacteria, cyanobacteria, mycoplasma,

actinomycetes), eukaryotes (molds, slime molds, yeast, algae, fungi, protozoa) and

viruses (bacterial, plant and animal); a general account of characteristics, structure and

functions.

4. Principles of microbial nutrition: Requirements for carbon, nitrogen, sulfur, growth

factors, etc. role of oxygen in nutrition, nutritional categories among micro-organisms.

5. Methods of microbiology: Pure culture techniques, preparation of culture media, types

of media; sterilization techniques; methods for culturing anaerobes; cultural

characteristics, maintenance and preservation of culture.

6. Strain improvement: Methods of improvement and stability of biotechnologically

important cultures.


SECTION-B

7. Microbial growth: Definition, mathematical nature and expression of growth,

measurement and efficiency of growth; factors affecting growth; synchronous and

diauxic growth; continuous culture; sporogenesis and spore generation.

8. Concept of energy generation:Aerobiosis, anaerobiosis and concept of autotrophs;

fermentative types of microorganisms.

9. Microbial genetics: Modes of bacterial recombination, conjugation, transformation and

transduction in bacteria.

10. Microorganisms as geochemical agents: Fitness of micro organisms as agent of

geochemical change; cycles of matter and microbial interactions.

11. Biological nitrogen fixation: Microbiology of symbiotic and non-symbiotic nitrogen

fixation; root nodule formation and its functions; nitrogen fixation by cyanobacteria

structure and function of heterocyst.

12. Quality control and waste management: Role of microbiology in quality control and

waste management in food processing industries.


1. Alcamo’s Fundamentals of Microbiology by J.C. Pommerville, Jones & Bartlett Learning,

USA (2012).

2. Brock Biology of Microorganisms by M.T. Madigan, J.M. Martingo, D.A. Stahl and D.P.

Clark, Pearson Education Limited, USA (2011).

3. General Microbiology by R.Y. Stanier, J.L. Ingraham, M.L. Wheelis and P.R. Painter, Mac

Millan, Hong Kong (2005).

4. Microbiology by M.J. Pelczar, E.C.S. Chan and N.R. Krieg, Tata McGraw-Hill Education,

India (1993).

5. Microbiology: A Human Perspective by E.W. Nester, D. Anderson, Jr. Roberts and C.

Evans, Mc Graw-Hill Education, India (2011).

6. Microbiology: An Introduction by G.J. Tortora, Pearson Education, India (2008).

7. Microbiology: Principles and Explorations by J.G. Black, John Wiley & Sons, USA (2008).

8. Practical Handbook of Microbiology by E. Goldman and H.L. Green, CRC Press, USA

(2009).

9. Principles of Microbiology by R.M. Atlas, WC Brown Publishers, USA (1997).


Course Code: MHFT 104 IMMUNOLOGY & IMMUNOTECHNOLOGY



The objective of this paper is to understand (i) the immune response of the body, its

components and mechanism (ii) how it is applied in the form of vaccines, antibodies,

monoclonal antibodies to fight against infectious diseases and manage non infectious

diseases.

SECTION-A

1. Introduction and scope of immunology: History, types of immunity, innate immunity,

acquired immunity, active and passive immunity.

2. Antigens and MHC: Antigens-properties, T dependent and independent antigens,

concept of haptens, epitopes, super antigens; MHC-structure and function of major

histocompatibility complex I and II, typing of MHC.

3. Cells and organs of immune system: Cells involved in immune system, organs of

immune system, lymphocytes, macrophages, enumeration of various types of cells of

immune system.

4. Humoral immune response: Immunoglobulins-types, structure, distribution, function,

molecular biology of immunoglobulin synthesis, organization of immunoglobulin

genes; B cells-development, B cell markers, activation.

5. Complement system: Classical and alternate pathway, consequences, methods of

assessment of complement functions.

6. Cell mediated immune response: T cells and its development, markers on T cell, T cell

activation, mechanism of cell mediated immune response; Interferons; Cytokines &

their interactions and functions.


SECTION-B7. Hypersensitivity: Mechanism of type I hypersensitivity, type II, III and IV immune

reactions; Disorders related to hypersensitivity Type I and Type II; Techniques to

measure hypersensitivity.

8. Autoimmunity: Mechanism of autoimmunity, diseases (Rheumatoid arthritis,

Diabetes, SLE, Pernicious anaemia) and treatment.

9. Immunomodulation: Adjuvants as immunomodulators, transplantation immunity,

immunosuppression, mechanism; Immunosuppressive drugs; Cancer immunology.

10. Immunization and vaccines: Active and passive immunization; Vaccines-traditional

and modern vaccines, vaccine delivery methods; Immune response to polio

vaccines, Hepatitis vaccine and AIDS.

11. Immune response assays: Methods to assay humoral immune response

(agglutination, immunodiffusion, immunoelectrophoresis, RIA, fluorescent assays,

ELISA), immunoblot, methods of assay of cell mediated immune response; MLR;

Blast transformation.

12. Hybridoma technology: Production of monoclonal antibodies, purification,

characterization of antibodies (Physical methods), applications of monoclonal

antibodies in diagnosis and therapy and in biomedical research, antibody

engineering, abzymes.


1. Cellular and Molecular Immunology by A.K. Abbas, A.H. Lichtman and Shiv Pillai,

W.B. Saunders Co., Philadephia (2003).

2. Fundamental Immunology by W.E. Paul, Lippincott Williams & Wilkins, USA (2008).

3. Immunology: A Short Course by E. Benjamin, John Wiley and Sons, USA (1996).

4. Immunology: A Short Course by R. Coico and G. Sunshine, Wiley-Blackwell, USA

(2009).

5. Immunology: An Introduction by I.R. Tizard, Saunders College Publishing,

Philadelphia (1995).

6. Kuby Immunology by J. Owen, J. Punt and S. Stranford, W.H. Freeman and Co., USA

(2012).

7. Lecture Notes Immunology by I. Todd and G. Spickett, Wiley-Blackwell, USA (2010).

8. Practical Immunology by F.R. Hay, O.M.R. Westwood and P.N. Nelson, John Wiley &

Sons, USA (2002).


9. Roitt’s Essential Immunology by P.J. Delves, S.J. Martin, D.R. Burton and I.M. Roitt,

Wiley-Blackwell, USA (2007).

10. The Experimental Foundation of Modern Immunology by W.R. Clark, John Wiley and

Sons, USA (1991).

11. The Immune System in Health and Disease by C.A. Janeway Jr, P. Travers, M. Walport

and M.J. Shlomchik, Garlan Science, USA (2001).










Course Code: MHFT 105 PRINCIPLES OF FOOD PROCESSING & PRESERVATION



The course will cover the basic and advanced concepts of food processing and

preservation. This course will provide a strong understanding about technical skills

required for food processing and preservation operations. This course will also emphasize

on the importance of food safety, food quality, food regulations, plant sanitation, packaging

and marketing concept in food industry. This will help the students to provide an

employment opportunity in food processing sector. The concepts covered under theory

course will be complimented by experimental sessions to provide them practical

experience.

SECTION-A

1. Introduction: Importance and scope of food processing and preservation, National

and international perspectives of food processing; Historical developments in food

processing and preservation; Foods perishability; Food deterioration-causes and

prevention.

2. Ambient temperature processing: Preparation of raw material, size reduction,

homogenization, mixing and forming, mechanical separation and membrane

concentration.

3. High temperature processing: Concept of D, F and Z values, Time-temperature control

process, blanching, pasteurization, commercial sterilization, canning, evaporation,

dehydration, baking and roasting, frying.

4. Low temperature processing: Controlled atmosphere storage, chilling, refrigeration,

freeze concentration, freeze drying, osmotic dehydration.

5. Conventional food preservation and post processing technology: Asepsis, preservation

by chemicals, food bioprotection/ biopreservatives- bacteriocins, steeping

preservation, preservation by fermentation, pickling, coating and enrobing.


6. Recent trends in food processing and preservation: Irradiation processing- microwave

and ionizing radiations; Hydrostatic preservation; Ultrasound food processing;

Pulsed electric field food processing.

SECTION-B

7. Food packaging: Packaging, functions of a package, types of containers, package

design considerations, packing materials-properties and testing procedures, labeling;

Packaging of fruits and vegetables.

8. Recent trends in packaging: Aseptic packaging, retort pouch processing technology,

vacuum packaging, intelligent/active packaging, RFID/smart tag in labeling of foods,

biodegradable packaging, nanotechnology in food packaging.

9. Foods of increasing sophistication: Functional/bioactive foods, Nutraceuticals, GM

foods, organic foods, concept of intermediate moisture foods, Nanotechnology in food

materials-risks and benefits.

10. Quality control, food safety and regulations: Instrumental analysis in food quality

control and evaluation; Sensory evaluation of foods-sensory panels, sensory

thresholds, sensory tests; Concept of quality assurance; Regulatory control of food

quality: FDA, Codex Alimentarius, BIS, ISO, Agmark, Food Safety and Standards Act,

2006, HACCP.

11. Food plant sanitation and waste disposal:Personal hygiene, Hygienic water for

processing; Food Industry waste-types, disposal and management.

12. Setting up of food processing unit: Site Selection, selection of processing technology,

plant layout, organizational structure; Marketing concept; Food plant economics.


1. Emerging Technologies for Food Processing by D.-W. Sun, Academic Press, USA (2005).

2. Food Packaging: Principles and Practice by G.L. Robertson, CRC Press, USA (2012).

3. Food Preservation Techniques by Z. Peter and B. Leif, CRC Press, USA (2003).

4. Food Processing by J.M. Conor and W.A. Shieps, John Wiley and Sons, USA (1997).

5. Food Processing Handbook by J.G. Brennan and A.S. Grandison, Wiley VCH, USA

(2012).

6. Food Processing Technology: Principles and Practice by P.J. Fellows, Woodhead

Publishing Ltd., UK (2009).

7. Food Processing: Principles and Applications by J.S. Smith, Y.H. Hui, Blackwell Publs.,

2008

8. Food Science by N.N. Potter, CBS Publishers, India (2006). PAGE \* MERGEFORMAT 2

http://www.google.co.in/search?hl=en&biw=1366&bih=667&tbm=bks&tbm=bks&q=inauthor:%22Gordon+L.+Robertson%22&sa=X&ei=84ckUZLCC4TMrQeR5oHYCQ&ved=0CDMQ9AgwAQ

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Da-Wen+Sun%22

9. Handbook of Food Preservationby M.S. Rahman, CRC Press, USA, (2007).

10. Handbook of Food Process Design, Volume 1 and 2 by M.S. Rahman and J. Ahmed, John

Wiley & Sons, USA (2012).

11. New Methods of Food Preservation by G.W. Gould, Blackie Academic & Professional,

UK (1995).

12. Principles of Food Processing by D.R. Heldman and R.W. Hartel, Chapman and Hall,

USA (1997).

13. Progress in Food Preservation by R. Bhat and G. Paliyath, John Wiley & Sons, USA

(2012).

14. Sensory Evaluation of Food: Principles and Practicesby H.T. Lawless and H. Heymann,

Springer, USA (2010).










http://books.google.co.in/url?id=6ooXSiLFAxQC&pg=PP1&q=http://www.wiley.com&clientid=ca-print-wiley_default&channel=BTB-ca-print-wiley_default+BTB-ISBN:0470655852&linkid=1&usg=AFQjCNEs0B7PUb0bRXCx5QOfOemsEE4qcQ&source=gbs_pub_info_r

http://books.google.co.in/url?id=6ooXSiLFAxQC&pg=PP1&q=http://www.wiley.com&clientid=ca-print-wiley_default&channel=BTB-ca-print-wiley_default+BTB-ISBN:0470655852&linkid=1&usg=AFQjCNEs0B7PUb0bRXCx5QOfOemsEE4qcQ&source=gbs_pub_info_r

Course Code: MHFT 106 Practical Paper - IPertaining to Theory Papers (MHFT 101 & 102/104)

MHFT 101 Macromolecular Biochemistry & Metabolomics

MHFT 102 Advanced Microbial Genetics & Genetic Engineering

MHFT 104 Immunology & Immunotechnology

Max. Marks: 100 Total practical hours: 60Credits: 3 Time allowed: 4 Hours Pass Marks 40

1. Qualitative and quantitative analysis of reducing and total sugars by biochemical and biophysical techniques.

2. Determination of acid value of a fat/oil.3. Determination of cholesterol-total, free and esterified.4. Isolation, qualitative and quantitative analysis of lipids, and determination of acid

number and iodine number. 5. Qualitative and quantitative analysis of protein by biochemical and biophysical

techniques.6. Isolation of chloroplast by sucrose density gradient centrifugation.7. Uric acid and urea estimation from serum and urine samples.8. Detection of phenylketone urea.9. Estimation of calcium and phosphorus in blood and urine.10. Demonstration of protein modeling on computers. 11. Isolation of casein from milk. 12. Determination of starch content from wheat flour. 13. Demonstration of Hill reaction. 14. Applications of Henderson-Hasselbalch equation for the preparation of buffer solutions. 15. To determine vitamin C content in a citrus fruit.16. Determination of enzyme activity, Km and Vmax of - amylase/invertase.α17. Determination of nucleic acid (DNA & RNA) by biophysical techniques. 18. Resolution of serum protein by starch gel electrophoresis. 19. Estimation of DNA by DPA method and RNA by Orcinol method.20. Isolation of plasmid and genomic DNA of E. coli and yeast.21. Isolation of RNA from bacteria and yeast. 22. Agarose and polyacrylamide gel electrophoresis of DNA and RNA.23. Recombinant protein analysis by polyacrylamide gel electrophoresis.24. To determine purity of DNA and RNA. 25. Demonstration of polymerase chain reaction.26. Isolation and purification of yeast m-RNA. 27. Restriction mapping of plasmid DNA.28. Ligation of recombinant DNA.29. Physical and chemical techniques of transformation of E. coli and yeast.30. Cloning and expression of recombinant genes in E. coli.31. Making of a blood smear and differentiate the various lymphocytes. 32. Various routes of immunization and study of organs involved in immunity.


33. Immunization of animals with particulate and soluble antigens. 34. Raising of antiserum. 35. Testing of antibody titer by the technique based upon the principle of precipitation,

agglutination, electrophoresis and fluorescence. 36. Detection of an antigen and antibody by ELISA technique. 37. To perform immunoblot assay. 38. Determination of phagocytic index. 39. To perform blast transformation test. 40. Measurement of cell cytotoxicity by MTT assay. 41. Isolation of antibody by physical methods. 42. Determination of viability of splenocytes.


Course Code: MHFT 107 Practical Paper - IIPertaining to Theory Papers (MHFT 103 & 105)

MHFT 103 General Microbiology

MHFT 105 Principles of Food Processing &Preservation


1. Staining techniques in Microbiology-simple, negative, differential, spore and capsule

staining.

2. Isolation and purification of microorganisms by streak plate method, pour plate

method & use of selective media.

3. Maintenance and preservation techniques of aerobic and anaerobic cultures.

4. Cultivation of anaerobic microorganisms in anaerobic jar and CO2 incubator.

5. Morphological, biochemical and physiological characterization of microorganisms for

taxonomic identification.

6. Isolation of cyanobacteria and cyanophages.

7. Strain improvement by physical and chemical mutagenesis.

8. Determination of coliform bacteria in water and food samples.

9. Determination of viability of microbial culture by microscopic technique.

10. Measurement of size of microorganisms by microscopic method.

11. Hanging drop preparation to check motility of microorganisms.

12. Construction of bacterial growth curve and determination of generation time.

13. Microbial growth measurements by different techniques and determination of factors

affecting growth of microorganisms.

14. Selection, grading and sorting of various raw materials for food processing on the

basis of different quality parameters.

15. Ambient temperature processing of the given food material.

16. Effects of low temperature storage on various foods.

17. Preservation of food by drying, chemical and radiation.

18. To study the effect of different variables on roasting of food items.

19. To study the effect of steam blanching, chemical blanching and hot water blanching

on quality of processed foods.

20. To study the effect of variables on blanching of food items.


21. High temperature processing of the given food material-sterilization, drying,

evaporation.

22. Demonstration and prevention of browning reactions by different methods.

23. Moisture content comparison of fresh and intermediate moisture foods

24. To study the efficacy of a food plant sanitizer

25. Shelf life evaluation of various food products.

26. To study the types of packages.

27. To study the water vapour transmission of different packaging materials.

28. To conduct organoleptic, nutritional and sensory evaluation of processed food

products.

29. To study the sensory threshold limit of laboratory panelists.

30. Water testing for food processing.

31. To conduct hazard analysis in food processing line of a given plant.

32. To determine the CCPs, control measure and corrective action in HACCP plan in food

processing line of a given plant.

33. Preparation of feasibility study report for setting up a food plant.


Semester II

Course Code: MHFT 201 MODERN FOOD MICROBIOLOGY



Objective of this paper is to know about the microorganisms associated with production

and spoilage of foods. To explore (knowledge) issues in food safety and modern methods

of microbial analysis in food which is an important component in food industries.

SECTION-A

1. Introduction: History of food microbiology-food processing, food borne diseases and

food legislation.

2. Microbial sources: Primary and secondary sources of microorganisms in food,

microorganisms relevant in food microbiology.

3. Microbial growth in food: Intrinsic and extrinsic factors affecting the growth of

microorganisms in food; Spores and their significance in food industry.

4. Microbiology of raw, processed and spoilt foods: Fruits and vegetables, meat and meat

products, milk and milk products, eggs, canned foods, cereal and cereal products;

Biochemical changes brought by microorganisms.

5. Food safety: Indicators of food safety, microbiological criteria of foods.

6. Natural toxicants: Sea food intoxication, chemical intoxication.

SECTION-B

7. Food borne bacterial pathogens: Habitat, incidence in food, symptoms, nutritional

requirement, effect of preservative methods, pathogenesis and prevention-

Staphylococcus aureus, Escherichia coli, Clostridium botulinum, Clostridium

perfringens, Listeria monocytogenes, Salmonella enteritidis, Shigelladysenteriae, Vibrio

choleraeand Campylobacter jejuni.

8. Food borne parasites: Habitat, incidence in food, symptoms, nutritional requirement,

effect of preservative methods, pathogenesis and prevention- Giardiasis, Amoebiasis,

Toxoplasmosis, Taeniasis and Trichinellosis.


9. Food borne pathogenesis: Habitat, incidence in food, symptoms, nutritional

requirement, effect of preservative methods, pathogenesis and prevention-Hepatitis

virus, overview of food intoxication by mycotoxins.

10. Fermented foods: Bread, sauerkraut, soy sauce, miso, tempeh.

11. Microbial analysis of food: Conventional methods (microscopic, cultural, physical,

chemical and immunological), animal assays and cell culture systems.

12. Modern methods in microbial analysis of food: PCR, RT-PCT, Micro-arrays, AFLP,

RAPD, PFGE, RFLP, bacteriophage and ribotyping.


1. Emerging Food Borne Pathogens by YasmineMotarjemi and Martin Adams, Woodhead Publishing Limited, UK (2006).

2. Experiments in Microbiology, Plant Pathology and Biotechnology by K.R. Aneja, New Age International Publications, India (2009).

3. Food Borne Diseases by D.O. Cliver and H.P. Riemann, Academic Press, UK (2002).4. Food Microbiology and Laboratory Practice by C. Bell, P. Neaves and A.P. Williams,

Blackwell Publishing, UK (2005).5. Food Microbiology by M.P. Doyle and L.R. Beuchat, ASM Press, USA (2007).6. Food Microbiology by M.R. Adams and M.O. Moss, Royal Society of Chemistry, UK

(2008).7. Food Microbiology by W.C. Frazier and D.C. Westhoff, Tata McGraw-Hill Publication,

India (2003).8. Food Microbiology-A Laboratory Manual by A.E. Yousef and C. Carlstrom, Wiley

Publication, USA (2003).9. Fundamental Food Microbiology by B. Ray and A.K. Bhunia, CRC Press, UK (2008).10. Modern Food Microbiology by J.M. Jay, M.J. Loessner and D.A. Golden, Springer

Publication, USA (2005).










Course Code: MHFT 202 Macromolecular Biophysics



The present subject aims at introducing the students to the fascinating field of Biophysics and its

applications in research and analysis. Biophysics involves a combination of Biology, chemistry,

physics and mathematics, as is evident from the syllabus. The present science moves towards

the merger of all these fields and generation of innovation and quality research.

SECTION-A

1. Bioenergetics: Energeticsofcatabolismandanabolism, High energy bonds, ATP-the

currency of energy, Phosphoryl Group transfers, standard state in biochemistry,

principles of coupled reactions–glycolosis, Biological oxidation-reduction reactions.

2. Thermodynamics: laws of thermodynamics, concept of Gibbs free energy, natural

variables of enthalpy, entropy, internal energy and Gibbs free energy; Dependence of

Gibbs free energy on temperature and pressure, Vanthoff equation, some limitations of

thermodynamics in biology.

3. Chemical kinetics: Order of reaction, renaturation of DNA, determination of reaction

order, effect of temperature on reaction rates (The Arrhenius equation), theories of

reaction rates, thermodynamic formulation of transition state theory, isotope effect in

biochemical reactions, use of isotopes as tracers in biological sciences, fast reactions in

solution, methods to study fast reactions.

4. Enzyme kinetics: enzyme kinetics- Michaelis-Menton equation, Lineweaver Burk plot

for competitive, non-competitive and uncompetitive binding, multi substrate systems,

allosteric interactions, effect of pH on enzyme kinetics.

5. Quantum mechanics and atomic structure: Bohr’s theory of hydrogen emission

spectrum, de Broglies’s postulate, The Heisenberg uncertainty principle, The

Schrodinger wave equation, quantum mechanical tunneling, atomic orbitals, electronic

configuration, variations in periodic properties.

6. Protein folding: Levithal paradox, molten globules, Ramachandran plots, propensities of

amino acids forming alpha helical, beta sheet and beta turns, folding motifs, Properties


of some conformationally constrained amino acids, coiled coil, four helix bundle and

beta sheet frame work, characterization and trapping of partially folded intermediates,

subdomains, role of protein disulfide isomerase, peptidylprolylisomerase and chaperons

in in vivo protein folding, different amino acid sequences-similar protein folds.

SECTION-B

7. Analysis of protein structures: Principles, instrumentation and applications ofORD, CD,

X-ray diffraction, mass spectrometry-MS/MS, MALDI-TOF mass spectrometry, tandem

mass spectrometry.

8. Spectroscopyand spectrofluorimetry: Principles, instrumentation and applications ofUV-

Vis spectrophotometry, spectrofluorimetry, atomic absorption spectroscopy, IR

spectroscopy, ESR spectroscopy, properties of ESR spectra

9. Nuclear Magnetic resonance:Principles, instrumentation and applications ofNMR,

chemical shift, spin-spin coupling, Fourier transform NMR, spin labeling, selection rules

for allowed transitions, hyperfine splitting.

10. Centrifugation: Basic principles of sedimentation, Factors affecting sedimentation,

Instrumentation, Differential centrifugation, Density Gradient centrifugation, Rate zonal

centrifugation, Isopycnic centrifugation, Preparation of density gradients, Basic

principles of centrifugation, Factors affecting sedimentation velocity, Sedimentation

coefficient,, application of boundary sedimentation, Band Sedimentation

11. Chromatography: Techniques of Chromatography- Plane chromatography, Paper

Chromatography, Thin layer chromatography, column chromatography; Types of

chromatography- Adsorption chromatography; Partition chromatography- a) Liquid –

Liquid chromatography, b) Gas-Liquid Chromatography; Gel permeation

chromatography; Ion Exchange Chromatography; Affinity Chromatography- HPLC,

HPTLC; some specialized techniques-Hydroxyapetite Chromatography

12. Electrophoresis: Migraation of an ion in electric field-Factors affecting Electrophoretic

Mobility; Types of Electrophoresis- Free electrophoresis, Zone electrophoresis- Paper

Electrophoresis, Cellulse acetate electrophoresis, gel electrophoresis; Specialized

Electrophoretic Techniques- Discontinuous Gel Electrophoresis, Graient

Electrophoresis, High voltge electrophoresis (H.V.E.), Isoelectric Focussing, Two-D gel

electrophoresis, Immunoelectrophoresis, Pulse-field gel electrophoresis, electrophoresis

on cellular gels. Electrophoresis in genetic analysis.



1. Biochemistry by L. Stryer, W.H Freeman and Company, USA (2002).

2. Biophysical Chemistry-Principles and Techniques by A. Upadhyay, K. Upadhyay and N.

Nath, Himalaya Publishing House, India (2009).

3. Instant Notes in Biochemistry by B.DHames, N.M. Hooper and J.D. Houghter, Bios

Scientific Publishers Limited, UK (1997).

4. Introduction to Molecular Biophysics by J.A. Tuszynski and M. Kurzynski, CRC Press,

USA (2003).

5. Lehninger Principle of Biochemistry by D.L. Nelson and M.M. Cox, Macmillan Worth

Publisher, USA (2012).

6. Physical Chemistry for the Biosciences by R. Chang, University Science Books, USA

(2005).

7. Protein Structure-A Practical Approach, The Practical Approach Series by B.DHames,

IRL Press, Oxford University Press, UK (1997).

8. Physical Biochemistry- Applications to Biochemistry and Molecular Biology by David

Freifelder, second edition, W.H. Freeman and company, New York.


The question paper will consist of three sections A, B and C. Section-A and B will have four

questions from the respective sections of the syllabus and carry I1 marks each. Section-C

consists of 15 short answer type questions which will cover the entire syllabus uniformly and

will carry 30 marks in all.


1. Candidates are required to attempt two questions each from sections A and B of the


2. The use of scientific calculators is allowed.


Course Code: MHFT 203 PRINCIPLES OF FERMENTATION TECHNOLOGY



The course includes the application of scientific and engineering principles to the

processing of materials by microorganisms. The aim of the course is to review

fundamentals and provide an up-to-date account of current knowledge in biochemical

technology and industrial practices. The use of genetically engineered strains for the

production of food and pharmaceutical products, and the challenges therein are included.

The microbial production of industrially important products is included.

SECTION-A

1. Introduction: Principles of upstream and downstream processing; Unit operations

involved in bioprocesses.

2. Fermentation: Types of fermentation-submerged fermentation, surface fermentation

and solid substrate fermentation; Factors affecting fermentation; Kinetics of Batch,

fed batch and continuous fermentations.

3. Bioreactors: Designing and development of a bioreactor; Aeration and agitation

systems for bioreactors; Bioreactor configurations; Scale-up of bioprocess

4. Inline and online monitoring of bioreactors.

5. Transport phenomenon in bioreactors: Mass transfer coefficient (KLa) for gases and

liquids, determination of KLa, factors affecting KLa value in bioprocesses; Heat

transfer-general considerations; Dimensionless groups; Fluid rheology.

6. Shake-flask fermentations: Rotary and rocker shakers; Agitation and aeration in roller

tubes, static and submerged cultures; Factors affecting oxygen solution rates in

shake-flasks.


SECTION-B

7. Sterilization: Principles and practices; Thermal death kinetics of batch and

continuous sterilization of media; Air sterilization in lab scale and industrial

fermenters; Kinetics of fibrous air filters.

8. Raw materials: Preparation of conventional and non-conventional substrates for

microbial & food fermentation; Chemicals and biological control of raw materials,

storage transport and homogenization.

9. Inoculum development: Techniques for the development of inocula for industrial

fermentations/procedures of aseptic inoculation of industrial fermenters.

10. Isolation and extraction of bioproducts: Separation of cells-foam separation,

flocculation, agglomeration, filtration and centrifugation; Cell disruption-physical,

chemical and mechanical methods; Liquid-liquid extraction-Salt/solvent

precipitation, aqueous two-phase extraction and dialysis.

11. Recovery and purification of bioproducts: Chromatographic techniques-adsorption,

ion exchange, molecular sieve, affinity, hydrophobic, high performance liquid

chromatography, gas-liquid and gas-solid chromatography; Electrophoresis;

Finishing techniques in bioprocesses (Distillation, electrodialysis, evaporation,

drying, crystallography).

12. Fermentation economics: Economic analysis of projects, project selection, R & D

planning for projects; Techno-economic parameters for commercial evaluation of

bioprocesses; Capital cost; Direct and indirect manufacturing costs, etc.


1. Biochemical Engineering Fundamentals by J.E. Bailley and D.F. Ollis, Tata McGraw-Hill,

USA (2010).

2. Bioprocess Engineering Principles by P.M. Doran, Academic Press, USA (2012).

3. Bioprocess Engineering: Basic Concepts by M.L. Schuler and F. Kargi, Prentice Hall,

USA (2002).

4. Biotechnology by H.-J. Rehm and G. Reed, VCH, Germany (2001).

5. Comprehensive Biotechnology, Volume 1 and 2 by M. Moo Young, Pergamon Press, UK

(2011).

6. Manual of Industrial Microbiology and Biotechnology,R.H. Baltz, Julian E. Davies and

Arnold L. Demain, ASM Press, USA (2010).


http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Arnold+L.+Demain%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Julian+E.+Davies%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Richard+H.+Baltz%22

7. Modern Industrial Microbiology and Biotechnology byN. Okafor, Science Publishers,

USA (2007).

8. Principles of Fermentation Technology by P.F. Stanbury, A. Whitaker and S. Hall,

Aditya Publishers, India (1997).










http://books.google.co.in/ebooks?output=ws2&as_brr=5&q=inauthor%3A%22Nduka%20Okafor%22

http://books.google.co.in/books?id=4D63sllTpJcC&source=gbs_similarbooks

Course Code: MHFT 204 ADVANCES IN MICROBIAL TECHNOLOGY



The course will cover the applications of microbial technology in diverse fields. This

course will provide a strong understanding about the use of microorganisms in health,

agriculture, food, nutrition and other industrial sectors. This will help the students to

explore job opportunities in food, health, biotechnology, microbiology and agricultural

related industries. The concepts covered under theory course will be complimented by

experimental sessions to provide them practical experience.

SECTION-A

1. Microbial transformations: Biotransformation types; Reichstein-Grussner

synthesis;Application of biotransformation in food and pharmaceutical industry.

2. Microbial biomass for food and feed: Algal, bacterial, fungal and yeast biomass;

Technologies for the production of SCP, Nutritional value and safety issues of SCP.

3. Production of Bakers yeast: Yeast strains, raw materials, supplements and process

conditions for yeast growth in fermenters, harvesting and drying, stability of active

dry yeast during storage, contaminant risks, packaging.

4. Production of alcoholic beverages: Raw materials, culture, fermentation technology

and post fermentation processing of distilled alcoholic beverages (whiskey, vodka,

brandy and rum).

5. Production of beer and wine: Types, raw materials, culture, fermentation technology

and post-fermentation processing, defects.

6. Production of biofuels: Fermentativeproduction of liquid biofuels-ethanol, acetone

and butanol; Raw materials, fermentation technology, recovery, major factors

affecting production of biofuels.


SECTION-B

7. Production of organic acids: Citric acid, acetic acid, gluconic acid, lactic acid, propionic

acid and butyric acid; Raw materials, fermentation technology, recovery and

applications.

8. Production of food additives/ingredients and vitamins: Fermentative production of

amino acids (L-glutamic acid and L-aspartic acid) and vitamins (Thiamin B-1,

Riboflavin B-2), vitamin B-12), recovery and applications; Biocolours, Bioflavours.

9. Production of pharmaceutical products: Fermentative production of antibiotics

(penicillins, cephalosporins); Vaccines, recombinant vaccines and steroid

transformations.

10. Production of biofertilizers and bioinsecticides: Industrial production of biofertilizers

(Rhizobium inoculants, Azotobacter, Azospirillum and blue green algae) and

biopestisides/insecticides, packaging and storage, constraints.

11. Microbial Enzymes and polysaccharides: Fermentative production and recovery of

microbial food enzymes (amylases, pectinases, inulinases) and polysaccharides

(Xanthan gums, pullulan).

12. Advances in microbial technology: Recombinant fermentations, strategies for

fermentation with recombinant organisms and stability issues of recombinants;

Applications of immobilized/co-immobilized cells/enzymes in fermentation industry;

Biosynthesis of nanomaterials (silver and gold nanomaterials).


1. Basic Biotechnology by C. Ratledge and B. Kristianse, Cambridge University Press, UK

(2006).

2. Biotechnology by H.-J. Rehm and G. Reed, VCH, Germany (2001).

3. Biotechnology: A Textbook of Industrial Microbiology by W. Crueger, A. Crueger and

T.D. Brock, Sinauer Associates Inc., USA (1991).

4. Comprehensive Biotechnology, Volume 1 and 2 by Murray Moo Young, Pergamon

Press, UK (2011).

5. Industrial Microbiology: An Introduction by M.M.J. Waites, N.L. Morgan, J.S. Rockey

and G. Higton, John Wiley & Sons, USA (2010).

6. Manual of Industrial Microbiology and Biotechnology byR.H. Baltz, J.E. Davies and A.L.

Demain, ASM Press, USA (2010).




http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Julian+E.+Davies%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Richard+H.+Baltz%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Gary+Higton%22&source=gbs_metadata_r&cad=6

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22John+S.+Rockey%22&source=gbs_metadata_r&cad=6

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Neil+L.+Morgan%22&source=gbs_metadata_r&cad=6

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Michael+J.+Waites%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Anneliese+Crueger%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Wulf+Crueger%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22BJORN+AUTOR+KRISTIANSEN%22&source=gbs_metadata_r&cad=9

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22COLLIN+AUTOR+RATLEDGE%22&source=gbs_metadata_r&cad=9

7. Microbial Biotechnology, Fundamentals of Applied Microbiology by A.N. Glazer and H.

Nikaido, Cambridge University Press, UK (2007).

8. Microbial Biotechnology: Principles and Applications by Y.K. Lee, World Scientific

Publs, Singapore (2006).

9. Microorganisms and Biotechnology by J. Taylor, N. Thornes, UK (2001).

10. Modern Industrial Microbiology and Biotechnology by N. Okafor, Science Publishers,

USA (2007).

11. Prescott and Dunn’s Industrial Microbiology by G. Reed, CBS Publishers and

Distributors, India (2004).










http://books.google.co.in/ebooks?output=ws2&as_brr=5&q=inauthor%3A%22Nduka%20Okafor%22

http://books.google.co.in/books?id=4D63sllTpJcC&source=gbs_similarbooks

http://books.google.co.in/ebooks?output=ws2&as_brr=5&q=inauthor%3A%22Jane%20Taylor%22

http://books.google.co.in/books?id=7p93EL038ycC&source=gbs_similarbooks

Course Code: MHFT 205 ADVANCES IN FOOD CHEMISTRY



The subject involves study of chemical processes and interactions of all biological and non-

biological components of foods. It is similar to biochemistry in its main components such

as carbohydrates, lipids, and protein, but it also includes areas such as

water, vitamins, minerals, enzymes, food additives, flavors and colorants. This discipline

also encompasses how products change under certain food processing techniques and

ways either to enhance or to prevent them from happening. Well illustrated industrial

operations such processing of cereals, meat and dairy products, tea and coffee processing,

sugar substitutesetc. are discussed in details.

SECTION-A

1. Carbohydrates: Pectin, dextrins, starch, hemicelluloses and dietary fibres-structure,

stereochemistry and properties; mechanism of browning reactions-Maillard reaction

and caramelization.

2. Proteins: Food sources of proteins; functional properties of proteins in food matrices-

solubility, elasticity, emulsification and foaming; Mechanism of enzymatic browning-

kinetics and control; texturized vegetable proteins-methods and uses; Application of

enzymes in food industry.

3. Lipids: MUFA and PUFA - occurrence and significance; Partial hydrogenation of oils;

Trans-fatty acids and omega-3 fatty acids-occurrence and significance; Lipid

peroxidation-mechanism and control; Natural and synthetic antioxidants in foods

and their mode of action.

4. Flavour componds: E-number classification; Flavours-structural basis of taste

modalities; Flavor enhancers-monosodium glutamate, 5’-nucleotides and maltol, E-

number classification of flavor compounds; Synthesis and biosynthesis of food

emulsifiers and their E-number classification.

5. Food colorants: Synthesis and molecular properties of natural food colorants-

carotenoids, chlorophylls, anthocyanins and tannins-nutraceutic properties and


https://en.wikipedia.org/wiki/Dairy

https://en.wikipedia.org/wiki/Food_processing

https://en.wikipedia.org/wiki/Flavor

https://en.wikipedia.org/wiki/Food_additive

https://en.wikipedia.org/wiki/Enzyme

https://en.wikipedia.org/wiki/Dietary_mineral

https://en.wikipedia.org/wiki/Vitamin

https://en.wikipedia.org/wiki/Protein

https://en.wikipedia.org/wiki/Lipid

https://en.wikipedia.org/wiki/Carbohydrate

https://en.wikipedia.org/wiki/Biochemistry

https://en.wikipedia.org/wiki/Chemical

stability; Synthetic colorants and their food safety concerns; E-number classification

of food colours.

6. Aroma substances: Threshold value, aroma value; Mechanism of enzymatic and non-

enzymatic reactions (nucleophilic addition to carbonyl compounds, pyranones,

furanones, thiols, pyrazines, volatile sulfur compounds); Synthetic aroma

compounds.

SECTION-B

7. Milk and dairy products: Composition of milk proteins, enzymes in milk, reactions

during heat processing; Reaction mechanism of milk coagulation and cheese

ripening; Aroma compounds in dairy products-diacetyls and butanediols; Overview

of enzymes in dairy processing.

8. Egg: Structure and composition; Egg proteins-albumen and yolk proteins; Reaction

mechanism of thermal coagulation, foaming and emulsification; Storage of eggs.

9. Meat: Meat proteins-actin, myosin, myoglobin, collagen; Biochemical changes

affecting meat quality; Chemical aspects of meat stability; Reaction mechanism of

meat tenderization and chemistry of processed meat and sausages; Overview of

enzymes in meat processing.

10. Sweeteners: Sources, properties and health benefits of natural, synthetic and artificial

sweeteners; Chemistry and synthesis, functional and sensory properties, and safety

of sugar substitutes-aspartame, cyclamate, inulin, saccharin, stevia, thaumatin.

11. Cereals and baked products: Chemical composition of wheat, barley, oat and rice;

Cereal proteins-Osborne fractions of cereals, wheat gluten proteins; Structure of

wheat gluten, wheat-gluten formation; Bread and baked products-storage, effect of

additives on baking properties; Baking process-conditions, biochemical reactions and

physical changes; Overview of enzymes in bakery.

12. Non-alcoholic beverages: Tea-type and composition, reactions involved in processing

of tea, storage and brewing; Coffee-types and composition, coffee products,

substitutes and adjuncts.



1. Advances in Food Biochemistry by F. Yildiz, CRC Press, UK (2010).

2. Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals by Y. Mine, E.N.

Chan and B. Jiang, Wiley-Blackwell, USA (2010).

3. Biochemistry of Foods by N.A.M. Eskin and F. Shahidi, Academic Press, USA (2013).

4. Chemical, Biological and Functional Aspects of Food Lipids by Z.E. Sikorski and A.

Kolakowska, CRC Press, UK (2011).

5. Enzymes in Food Processing by G.A. Tucker and L.F.J. Woods, Blackie Academic, UK

(1995).

6. Food Additives by A.L. Branen, P.M. Davidson, S. Salminen and J.H. Thorngate, Marcel-

Dekker, USA (2001).

7. Food Chemistry by H.D. Belitz, W. Grosch and P. Schieberle, Springer Verlag, Berlin

(2004).

8. Food Chemistry: A Laboratory Manual by D.D. Miller, Wiley-Blackwell, USA (2014).

9. Food Enzymes: Structure and Mechanism by Dominic W.S. Wong, Chapman & Hall, USA

(1995).

10. Food: The Chemistry of its Components by T. Coultate, RSC Publishing, UK (2009).

11. Lipid Biochemistry: An Introduction by M.I. Gurr, J.L. Harwood and K.N. Frayn,

Blackwell Science Publications, USA (2002).

12. Principles of Food Chemistry by J.M. de Man, AN ASPEAN Publication, USA (1999).










Course Code: MHFT 206 Practical Paper - IIIPertaining to Theory Papers (MHFT 201& 202/204)

MHFT 201 Modern Food MicrobiologyMHFT 202 Macromolecular Biophysics MHFT 204 Advanced Microbial Technology


1. Introduction to safety in a food microbiology lab.2. Qualitative study of microflora in primary sources of microorganisms in food.3. Effect of extrinsic factors (pH, water activity) on growth of microorganisms in food

sample.4. Effect of preservation methods on growth of microorganisms in food sample.5. Detection of coliforms in water sample by MPN method.6. Study of microflora associated with fresh and spoilt fruits and vegetables.7. Study of microflora associated with spoilt canned food/egg.8. Study of microflora associated with fresh, processed and spoiled meat.9. Study of microflora associated with cereals and cereal products.10. Study of microflora associated with milk and milk products.11. Effect of sanitizers on microbial load.12. Detection of food borne pathogens in a given food sample.13. Measurement of CD spectra of proteins and nucleic acids. 14. Fluorimetric determination of Trp content of proteins. 15. NMR spectra for structure determination of ethanol. 16. Fraction of -helix, -chain (random coil) in a protein by IR spectroscopy. α β17. Protein modeling on computer. 18. Polarimetric determination of sucrose in the presence of other sugars, and other

sugars in the presence of sucrose. 19. Environmental effects on absorption and emission spectra of protein.20. Incorporation of PM-mercaptoacetyl and CPM-SAC met method. 21. Molecular docking. 22. Demonstration of TSAR. 23. Setting up and running a molecular dynamic simulation. 24. Qualitative and Quantitative analysis of proteins and nucleic acids by U.V.

spectrophotometer. 25. Determination of protein in presence of nucleic acid by spectrophotometer method. 26. Optical spectroscopy to characterize protein conformation and conformational

changes.


Course Code: MHFT 207 Practical Paper - IVPertaining to Theory Papers (MHFT 203& 205)

MHFT 203 Principles of Fermentation TechnologyMHFT 205 Advances Food Chemistry


1. Demonstration of a laboratory scale bioreactor (10 L).

2. Cell disruption by physical, chemical and mechanical methods.

3. Ammonium sulphate and solvent precipitation for protein concentration.

4. Dialysis and ultrafiltration for purification of bioproducts.

5. Paper, thin layer chromatography, HPLC and HPTLC of bioproducts.

6. Lyophilization of bioproducts.

7. Distillation and evaporation for the recovery of bioproducts.

8. SDS-PAGE analysis of proteins.

9. Molecular weight determination of proteins by electrophoresis and gel exclusion

chromatography.

10. Determination of thermal death kinetics of batch sterilization.

11. Determination of KLa during fermentation.

12. Rheological investigations on fermented broths.

13. Preparation of fungal starter culture by roll bottle technique.

14. Microbiological and biochemical evaluation of substrates.

15. Solid state fermentation for the production of microbial products.

16. Factors affecting submerged fermentation.

17. Demonstration & operation of ultrasonicator.

18. Optimization of cell disruption for the release of intracellular enzyme.

19. Comparison of kinetics of soluble and immobilized enzyme.

20. Demonstration of processing of proteins, amino acids and carbohydrates.

21. Demonstration of purification techniques.

22. Production and estimation of single cell protein.

23. Production of citric acid from A. niger.

24. Laboratory production of vinegar.


25. Production and estimation of penicillin from P. chrysogenum.

26. Optimization of immobilization of cells for the production of ethanol, citric acid and

aspartic acid.

27. Laboratory preparation of wine and beer.

28. Chemical evaluation and hedonic testing of wine and beer from various raw

materials.

29. Laboratory production of ethanol from various raw materials.

30. Laboratory production of biofertilizers.

31. Production and drying of bakers yeast.

32. Fermentative production of food enzymes.

33. Enzymatic production of high fructose syrup from inulin.

34. To determine the dextrose equivalents during bioconversion of starch to form

dextrins.

35. To determine the non enzymatic browning of different sugars.

36. To study the functionality of a protein at different pH conditions.

37. To study the activity of Type II lipoxygenase enzyme in soya flour.

38. To perform polyphenol oxidase enzyme assisted browning and study the kinetics of

the reaction.

39. To determine the peroxide value of oil samples.

40. To determine the antioxidative factor of synthetic antioxidant BHT by radical

scavenging.

41. To determine the antioxidative factor of natural antioxidant in green tea by radical

scavenging.

42. To identify the food additive in the given samples based on E-number classification.

43. Comparison of chlorophyll content in spinach before and after processing.

44. Comparison of lycopene content in tomato before and after processing.


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