Applications of biotechnology in food processing

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Applications of biotechnology in food processing: Recent developments

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Applications of biotechnology in food processing: Risk factors and safety regulations

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Food spoilage and preservation process

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Food and beverage fermentation: Alcoholic beverages

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Food and beverage fermentation: Non alcoholic beverages

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Food additives and supplements

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Industrial use of micro organisms

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Commercially exploited microbes: Saccharomyces, Lactobacillus, Penecillium

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Commercially exploited microbes:Acetobactor, Bifidobacterium, Lactococcus and Streptococcus

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Dairy fermentation and fermented products

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Prebiotics and probiotics

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Genetic engineering for food quality and shelf life improvement

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Bioactive peptides

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Labelling of GM foods

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Practical Isolation, culture and maintenance of biotechnologically important micro-organisms

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Use of laboratory and industrial scale shakers

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Batch and continuous cultures

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Use of fermentors

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Detection of pathogens in food and feed

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Detection of GM food

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Visit to food processing industry

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