Page 80 - Handbook PG 20182019

Faculty of Science Postgraduate Booklet, Session 2018/2019

Humanity Skill:
CS5, CT 4, LL1-3

References:
nd
1. Pauline M.Doran, Bioprocess Engineering Principles 2 Edition, Academic Press Ltd., 2013.
2. Stanbury, P.F., Withaker, A. and Hall, S.J., Principles of Fermentation Technology,
nd
Butterworth-Heinemann, 2 Edition 2003.

SOC 7009 Biotechnology in Food Production

Introduction to traditional and state-of-art technologies in food production. The role of
microorganism and biological systems in traditional food production. Technologies for enched
production of plant and animal products. Technologies for production of value-added-nutritional
and nutraceutical food products for well-being of human kind.

Assessment Methods
Continuous Assessment: 50%
Final examination: 50%

Medium of Instruction
English

Transferable Skills
-

Humanity Skill:
CS1-4, CT 1-4, LL1-3

References:
1. Boca Raton (2002). Introduction to Food Biotechnology Perry Johnson-Green.
2. Y.K. Joshi and Asok Pandey (Eds) (1999) Biotechnology: Food Fermentation. Microbiology,
Biochemistry and Technology. Vol II. Asiatech Publishers Inc., New Delhi.

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