Proposed Syllabus
M.Sc. Microbial and Food Technology
(Semesters I & II)
Sessions 2009-2010, 2010-2011
PAPER-I
PRINCIPLES OF BIOCHEMISTRY (MFT)
M.Marks
80
Lectures to be delivered: 60
Time allowed: 3 Hours
Pass Marks: 35% (Theory and Practical separately).
The question paper will consist of five sections A, B, C, D, and E. Section-A, B, C
and D will have two questions from the respective sections of the syllabus and carry I5
marks each. Section-E consists of 10 short answer type questions which will cover the entire
syllabus uniformly and will carry 20 marks in all.
INSTRUCTIONS FOR THE CANDIDATES
1.
Candidates are required to attempt one question each from sections A, B, C and D
of the question paper and the entire Section-E.
2.
The use of scientific calculators is allowed.
SECTION-A
1.
Introduction to bio-molecules: biological properties of water, pH, ionization,
biological buffers, titration of amino acids, amino acids, proteins and their three
dimensional structure, weak and strong interactions, hydrophobic interactions.
2.
Structure and function of carbohydrates:
polysccharides,
homopolysaccharides
monosaccharides, disaccharides,
(starch,
cellulose,
chitin),
heteropolysaccharides, mucopolysaccharides. Structure and function of nucleic
acids: purines, pyrimindines, nucleosides, nucleotides, inter nucleotide bonding,
tautomerism.
3.
Structure and function of lipids, neutral lipids, phospholipids, isoprenoids,
phosphoticyl inositol (intracellular messenger), biological effectors.
SECTION-B
4.
Vitamins: water soluble and fat soluble, hormones, their structure and functions.
5.
Enzyme: general properties of enzymes and coenzymes, their nature, classification
and nomenclature of enzymes, fundamentals of steady state kinetics, enzyme
inhibition, isozymes.
6.
Biological membrane and cell wall: properties of lipid aggregates, micelles,
liposomes, structure and properties, membrane proteins and their function, fluid
mosaic model, membrane mediated transport, membrane equilibrium and
permeability, chemical, physical composition and biosynthesis of cell wall
components.
SECTION-C
7.
Carbohydrate metaboilism: glycolysis, biochemistry of alcohola and lactic aicd
fermentation, citric acid cycle, pentose phosphate pathway, EDP pathway,
disaccharide and polysaccharide metabolism, gluconeogenesis, regulation of
carbohydrate metabolism.
8.
Oxidative phosphorylation/respiration: electron transport chain, photorespiration,
microsomal electron transport.
9.
Biochemistry of lipid metabolism: biosynthesis and catabolism of fatty acids,
neutral lipids, phospholipids and cholesterol, glycolate cycle, regulation of fatty acid
metabolism.
SECTION-D
10. Amino acid metabolism: biosynthetic families of amino acids, ammonia ion
assimilation into amino acid by Glu and Gln, regulation of amino acid synthesis,
Degradation of amino acids: oxidative deamination of glutamate, carbon atom
degradation, amino acid as major metabolic intermediates, C3, C4 and C5 families,
amino acid degradation to succinyl CoA, Leucine, phenyl alanine and tyrosine
degradation, Urea cycle, nitrogen fixation and nitrogenase complex.
11. Nucleotide metabolism: Purine and Pyrimidine nucleotide Biosynthesis, synthesis of
deoxyribonucleotides, degradation of purines, regulation of nucleotide metabolism.
12. Photosynthesis: photosynthetic pigments, cyclic and noncycylic electron flow,
oxygen evolution system, Calvin cycle, C3 and C4, mode of photosynthesis.
RECOMMENDED READING
1.
Biochemistry, by Voet, D. and J.G. Voet, John Wiley and Co. 1990.
2.
Biochemistry: Principles of Cell structure and Function, by Lehninger A.L. CBS
publishers, New Delhi, 1989.
3.
Biochemistry, by Stryer, L., CBS Publishers and Distribution, New Delhi, 1986.
4.
Catherine Desktop Molecular Modellar3., by James M., C. Carbbe, John R. Abbey
and Oxford University Press.
5.
Fundamentals of Nitrogen Fixation, by Postage J.R. Cambridge University press,
Oxfords, 1982.
6.
Harper's Review of Biochemistry, Martin, D.W.P.A. Mayes, V.W. Rodwell and
D.K. Grammer, Lange Medical Publication Marugen Col. Ltd. 1990.
7.
Introduction of Plant Biochemistry, by Goodwin T. W. and E.I. Mercer, Pergamon
Press, Oxford, 1983.
8.
Biochemistry-an introduction, by Gurrand, M.L.A.I. James, Lipid., Chapman and
Hall Ltd., London, 1980.
9.
Outlines of Biochemistry, by Conn E.E. and P.K. stump, Wiley Eastern Ltd. New
Delhi, 1989.
10. Physical Chemistry with application to Biological system, by Chang. R. Macmillian
Publishers, 1981.
11. Protein Engineering and Design, by Paul, R. Carey, Academic Press Inc, 1996.
12. Text Book of Biophysical chemistry (Vol. 2 and 3) by Cantor, A.W.H. Greeman and
Co., 1980.
13. Principles of Biochemistry, Harter, H.R. 2002.
PAPER-II
MICROBIAL GENETICS & R-DNA TECHNOLOGY
M. Marks : 80
Pass Marks : 35%
(Theory and Practical separately)
Lectures to be delivered : 60
Time allowed : 3 hours
INSTRUCTION FOR THE PAPER SETTERS
The question paper will consist of five Sections A,B,C,D,E SectionA,B,C and D will have two questions from the respective Sections of the
syllabus and carry 15 marks each. Section-E will consist of 10 short
answer type questions which will cover the entire syllabus uniformly and
will carry 20 marks in all.
INSTRUCTIONS FOR THE CANDIDATES
1.
Candidates are required to attempt one question each from sections
A, B, C and D of the question paper and the entire Section-E.
SECTION-A
1.
Introduction to microbial genome : structure and types of genetic
material DNA and RNA; plasmids, viral genomes: phiX174, T-4, Mu,
lambda.
2.
Replication of microbial genome : microbial replication processes,
DNA polymerases, Klenow fragment, primosome, polymerase chain
reaction.
3.
Mutations and Repair : mutagenic agents, molecular basis of
mutations, site directed mutagenesis and protein engineering,
Industrial
applications
of
mutant
organisms;
DNA
repair
mechanisms: photo reactivation. SOS repair, recombination repair.
SECTION-B
4.
Transcription: process, transcription factors and motifs, inhibitors,
post-transcriptional
modifications;
reverse
transcription.
Translation : characteristics of genetic code : initiation, elongation,
termination, translation factors and inhibitors; post translational
modifications in microbes.
5.
Gene Regulation : Lac, Ara, Trp and Hut operons; negative, positive
and compound control; stringent response, quorum sensing, signal
transduction.
6.
Basic techniques of recombinant DNA technology : mechanism and
application of various enzymes as tools in r-DNA, nucleic acids
probes, DNA finger printing, foot printing, southern, northern,
western and dot blotting; DNA sequencing.
SECTION-C
7.
Preparation of DNA fragments and libraries : isolation of DNA
fragments, preparation and screening of genomic library and c-DNA
library; chemical synthesis of DNA, gene and control regions;
construction of hybrid promoters.
8.
Cloning vectors and construction of R-DNA : salient properties and
host range of vectors, plasmids, phage based vectors, cosmids,
phasmids, transposable vectors etc., in-vitro packaging of viral DNA.
9.
Transfer of R-DNA into host : Transformation techniques for E. coli
and Yeast.
SECTION-D
10.
Selection, identification and expression of recombinants: direct and
indirect methods; expression of cloned genes in bacteria and yeast;
strategies to maximize expression of cloned genes; expression of
fusion proteins.
11.
Applications and guidelines of R-DNA technology: applications of RDNA in microbial and food technology, potential risks and guidelines
on R-DNA (NIH, DBT and FDA guidelines).
12.
Metabolic
Engineering:
strategies
to
Metabolomics,
increase/alter
metabolite
metabolic
flow,
flux
metabolic
analysis,
control
analysis; Importance of metabolic Engineering: Completion of partial
pathways giving novel products (Erwinia herbicola), transfer of entire
biosynthetic pathway (Trp biosynthesis to E. coli and overproduction
of Trp in C. glutamicum), Creating new products (indigo and melanin
in E. coli), redirecting metabolite flow (Increased Thr in bacteria and
Lys in crops; Increased CephC production); Metabolic engineering of
PHAs and Carotenoids
RECOMMENDED READING
1.
Genomes III (3rd Edition) by T. A. Brown, 2007.
2.
Principles of Gene Manipulation, 7th Ed. by Primrose, Twymann and
others, 2007.
3.
Biotechnology-Fundamentals of Microbial Genetics and Genetic
Engineering (Vol. 12) by R.H. Rehm and G. Reed, Verlag Press, NY,
1992.
4.
Gene Cloning by T.A. Brown, Van Nesterland and Rainold, NY, 1996.
5.
Genes VII by B. Lewin, John Wiley & Sons, NY, 2001.
6.
Genes VIII by B. Lewin, John Wiley & Sons, NY, 2004.
7.
Genes IX by B. Lewin, John Wiley & Sons, NY, 2008.
8.
Genetic Fundamentals & Genetic Engineering by H.R. Rehm and G.
Reed, Vol. 12 VCH, 1993.
9.
Genetics and Molecular Approach, 2nd Ed., by T A Brown, 1993.
10.
Essentials of Molecular Biology: A Practical Approach, Vol. I and II,
by T A Brown, 1994.
11.
Biochemistry and Molecular Biology, 6th Ed., by Wilson and Walker,
2007.
12.
Genetics for Microbes by A. Brainbridge, Balckkis & Sons Ltd., New
York, 1987.
13.
Molecular Biology by D. Grialder, Narosa Publishing House, New
Delhi, 1988.
14.
Molecular Biology of the Cell by B. Alberts, D. Bray, J. Lewis, M. Raft,
K. Ropbertis and J. Watson, Gerland Publish ICE, 1988.
15.
Molecular Cloning (Vol. I, 2 & 3) J. Sambrook, E.F. Fristsch and T.
Maniatis, Cold Spring Harbor, NY, 1989.
16.
Microbial Genetics by D. Drilder, Narosa Publishing House, New
Delhi, 1989.
17.
Molecular Biotechnology : Principles & Applications of recombinant
DNA by Bernard R. Glick and Jack J. Pasternak, ASM Press,
Washington, D.C. 1997.
18.
Principles of Gene Manipulation by R.W. Old and S.B. Primrose,
Blackwell Scientific Publications, 1997.
19.
Principles of Genetics by Gardner and D.P. Snusted, John Wiley &
Sons, NY, 1988.
20.
Recombinant DNA by J.D. Watson, J. Tooz and K. Kurtz, Scientific
American Books, NY, 1988.
21.
Recombinant DNA Methodology by R. Wu, L. Grossman and K.
Maldenme (ed.) Academic Press, San Diegd, 1989.
22.
Microbial Genetics by David Freifielder, 1997.
23.
Microbial Genetics, 2nd Ed., by Malai SR, 2006.
24.
Molecular
Biotechnology:
Principles
and
Practical,
by
Channarayappa, 2007.
25.
Genetic Engineering, 2nd Ed., William and Wallace, 2001.
26.
Microbial Biotechnology, 2nd Ed., Glazer and Nikardio, 2008.
27.
Production of Recombinant Proteins by Gerd Gellissen.
28.
An Introduction to Molecular Biotechnology, by Wink Michael, 2006.
29.
Genetic Engineering: Science and Ethics on the New Frontiers,
Boylan Michael, 2003.
30.
Molecular Genetics – T.A. Brown Van Nesteorland & Raink, New
York, 1997.
31.
Genes to Clones by Winnacker, 1997.
32.
Metabolic Engineering by S.Y. Lee and E.P. Popoutsakis (Eds.) M.
Dekker, NY, USA.
33.
Metabolic Engineering by G.N. Stephanopoulous, A.A. Aristidon, J.
Neilson, Academic Press, USA.
PAPER-III
GENERAL MICROBIOLOGY
M. Marks : 80
Pass Marks : 35%
(Theory and Practical separately)
Lectures to be delivered : 60
Time allowed : 3 hours
INSTRUCTION FOR THE PAPER SETTERS
The question paper will consist of five Sections A,B,C,D,E SectionA,B,C and D will have two questions from the respective Sections of the
syllabus and carry 15 marks each. Section-E will consist of 10 short
answer type questions which will cover the entire syllabus uniformly and
will carry 20 marks in all.
INSTRUCTIONS FOR THE CANDIDATES
1.
Candidates are required to attempt one question each from sections
A,B,C and D of the question paper and the entire Section-E.
2.
The use of scientific calculators is allowed.
SECTION-A
1.
Introduction : historical development and relevance of microbiology to
food technology.
2.
Microscope & microscopy : principles and application of bright-field,
fluorescence, phase-contrast, transmission, electron and scanning
electron microscopy; a brief discussion.
3.
Microbial
groups
:
prokaryotes
(bacteria,
archaebacteria,
cyanobacteria, mycoplasma, actinomycete), eukaryotes (molds, slime
molds, yeast, algae, fungi, protozoa) and viruses (bacterial, plant and
animal). A general account of characteristics, structure and function.
SECTION-B
4.
Principles of Microbial Nutrition : the 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.
6.
Methods improvement and stability of microbial cultures.
SECTION-C
7.
Cultural characteristics, maintenance and preservation of cultures.
8.
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.
9.
Microbial genetics: modes of bacterial recombination, conjugation,
transformation and transduction in bacteria.
SECTION-D
10.
Micro organisms as geochemical agents: fitness of microorganisms as
agent of geochemical change; cycles of mater and microbial
interactions.
11.
Biological nitrogen fixation: microbiology of symbiotic and nonsymbiotic nitrogen fixation; root nodule formation and its functions.
12.
Blue green algae in nitrogen fixation: structure and functions of
heterocysts.
RECOMMENDING READING
1.
Brock Biology of Microorganisms by M.T. Madigan, J.M. Madigan, J.
Parker, Prentice Hall, New Jersy, 2000.
2.
General Microbiology : by R.Y. Stainer, J.L. Ingraham, M.L. Wheelis
& P.R. Painter, Mac Millan, Hong Kong, 1992.
3.
General Microbiology : by H.G. Schegel, Cambridge University Press,
UK. 1995.
4.
Introductory Microbiology by J. Heritage, E.G. V., Evans and R.A.
Killington, Cambridge University Press, UK, 1996.
5.
Microbiology by L.M., Prescott. J.P. Harleyu, D.A. Klein, WCB Pbls,
England, 1993.
6.
Microbiology, A Human Perspective by E.W. Nester, C.E. Roberts,
M.T. Nester, WCB Phis, London, 1995.
7.
Microbiology, 4th Edition, Devis, B.d. Dulbeco, R. Eisen, H.N.
Ginsberg, H.S. Harper and Row Publishers, Singapore, 1990.
8.
Microbiology : Principles and Applications by J.G. Greager, J.G.
Black & V.E. Davision, Prentice Hall, New Jersey, 1990.
9.
Principles of Microbiology by R.M. Atlas, Mosby, St. Louis, 1995.
PAPER-IV
PRINCIPLES OF FOOD PROCESSING TECHNOLOGY
M. Marks : 80
Pass Marks : 35%
(Theory and Practical separately)
Lectures to be delivered : 60
Time allowed : 3 hours
INSTRUCTION FOR THE PAPER SETTERS
The question paper will consist of five Sections A,B,C,D,E SectionA,B,C and D will have two questions from the respective Sections of the
syllabus and carry 15 marks each. Section-E will consist of 10 short
answer type questions, which will cover the entire syllabus uniformly and
will carry 20 marks in all.
INSTRUCTIONS FOR THE CANDIDATES
1. Candidates are required to attempt one question each from sections
A,B, C and D of the question paper and the entire Section-E.
2. The use of scientific calculators is allowed.
Section A
1. Historical developments in food processing, World and Indian food
processing scenario, food processing industries-types, technology
of processing
2. Effect of processing on nutritive value of foods, Quality control and
assurance, Sensory evaluation of foods
3. Food
Preservation:
Importance
and
scope;
hydrostatic
preservation, steeping preservation, preservation by fermentation,
asepsis and chemicals; concept of intermediate moisture foods.
SECTION-B
4. Ambient temperature processing; preparation of raw material, size
reduction, mixing and forming; mechanical separation and
membrane concentration.
5. High temperature processing : Concept of D, F and Z values, timetemperature control process, blanching, pasteurization, sterilization,
canning, evaporation, dehydration, baking, roasting, frying;
irradiation processing: microwave and ionising radiations.
6. Low temperature processing: controlled atmosphere storage,
chilling, refrigeration, freeze concentration and freeze drying.
SECTION-C
7. Post Processing Technology: coating and enrobing; functions of a
package, types of containers, package design considerations,
packing materials- properties and testing procedures, packing of
fresh and processed foods.
8. Aseptic packaging, retort pouch processing technology,
RFID/smart tag in labeling of foods, recent trends in packaging.
9. Present scope of food technology, setting up of food processing
units, selection of processing technology, marketing concept.
Foods of increasing sophistication: Newer foods, GM foods, organic
foods
SECTION-D
10. Food deterioration, hazards, causes and
perishability, food intoxication and food poisoning
prevention;
foods
11. Food safety and regulations: FDA, Codex Alimentarius, PFA, FPO,
BIS, ISO, Agmark, Overview of Food Safety and Standards Act,
2006, HACCP, Food Safety Management System, Process Control
12. Food plant sanitation, personal hygiene, hygienic water for
processing; Food Industry waste: types, disposal and management
1.
2.
3.
4.
RECOMMENDED READING
Animal by Product Processing by H.W. Ockormen and C.L. Henson,
VCH Ellis Horwood Ltd., England, 1988.
Principles and practices for the safe processing of food, ed. By D.A.
Shapton and N.E. Shapton, Butter worth, Heinmann Ltd., Oxford,
1997.
Principles of food processing by Dr. Heldman and R.W. Hartel
Champman and Hall, New York, 1997.
Food Processing by J.M. Conor and W.A. Shieps, John Willey and
Sons, NY, 1997.
5. Food canning technology ed. By J. Larousse and B.E. Brown Willey &
Sons, NY, 1997.
6. Food processing operations and scale up by K.J. Valentes, L. Levine
and J.P Clark, Marcel Dekker, NY, 1970.
7. Food safety by J.M. Jones Eagen Pres, USA, 1995.
8. Elements of Food Technology, edited by N.W. Desnosic, Awi
Publications Co., Inc., Watpert, Connection, 1977.
9. Food Processing Technology- Principles and Practice by PJ Fellows, Woodhead
Publishing Ltd, 2005
10.
Meat Science (5th Ed.) by R.A. Lawric, Pergamman Press, New
York, 1991.
11. New Methods of Food Preservation by GW Gould, Blackie Academic Professional
PRACTICAL PAPER- I
Pertaining to:
Theory Paper-I
:
Theory Paper-II :
Principles of Biochemistry.
Microbial genetics and r-DNA Technology.,
M.Marks: 100
Total Practical Hours: 60
Time: 4 Hours
1.
Isolation of casein from milk.
2.
Determination of starch content from wheat flour.
3.
Qualitative and quantitative analysis of reducing and total sugars by biochemical
and biophysical techniques.
4.
Determination of acid value of a fat/oil.
5.
Determination of cholesterol-total, free and esterified.
6.
Isolation, qualitative and quantitative analysis of lipids.
7.
Qualitative and quantitative analysis of protein by biochemical and biophysical
techniques.
8.
Isolation and estimation of DNA of E. coli.
9.
Isolation and estimation of RNA from yeast.
10. Determination of Tm of DNA.
11. Determination of phosphate content of DNA and RNA.
12. Separation of nucleotides by electrophoresis.
13. Demonstration of Hill reaction.
14. Applications of Handerson-Hanelbalch equation for the preparation of buffer
solutions.
15. To determine vitamin C content in a citrus fruit.
16. To find α- amylase / invertase activity.
17. To evaluvate Km & Vmax of α- amylase / invertase activity.
18. Kinetic characterization of free and immobilized enzyme.
19. Determine of nucleic acid (DNA & RNA) by biophysical techniques.
20. Resolution of Serum protein by starch get electrophoresis.
21. Demonstration of Polymerase Chain Reaction (PCR).
22. m-RNA isolation from eukaryotic cells.
23. Demonstration of DNA sequencing.
24. Demonstration of DNA finger printing.
25. Isolation of DNA, RNA and plasmids and staining with ethidium bromide.
26. Electrophoretic separation of DNA fragments and their recovery from gel slabs.
27. Performance of Southern and Northern blotting.
28. Transformation of E. coli with plasmids by chemical and electro oration.
29. Purification of mRNA by using immobilized technique.
30. Mapping of restriction sites on a plasmid.
31. Transfer of nopalene dehydrogenase gene into cultured plant tissue by
Agrobacterium tumifaciens.
32. Cloning using restriction enzyme generated cohesive/blunt ends.
PRACTICAL PAPER-II
Pertaining to:
Theory Paper-III
:
General Microbiology.
Theory Paper-IV
:
Principles of Food Processing Technology
M. Marks: 100
Total Practical Hours: 60
Time : 4 Hours
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
Staining techniques in Microbiology-simple, negative and differential staining.
Isolation, Purification, maintenance and preservation techniques of aerobic and
anaerobic cultures.
Morphological, cultural and biochemical characterization of micro organisms.
Isolation of bacteria and cyanophages.
Isolation of Micro organisms by pour plate and streak plate methods.
Strain improvement: physical and chemical mutagenesis.
Presumptive and confirmation test for the determination of coliform bacteria.
Determination of viability of micro organisms.
Measurement of size of micro organism.
Hanging drop preparation to check motility of micro organisms.
Microbial growth measurements by different techniques and determination of factors
affecting growth of micro organisms.
Quality evaluation of various raw materials for food processing.
Organoleptics, nutritional and sensory evaluation of processed food.
Roasting of food items.
Effects of low temperature storage on various foods.
Preservation of food by drying, chemical and radiation.
Shelf life evaluation of various food products.
Orientation to the laboratory
Production of a fermented food
To study blanching as a means of preservation of food
Demonstration and prevention of Browning reactions
Moisture content comparison of fresh and intermediate moisture foods
Ascertain the efficacy of a food plant sanitizer
Ambient temperature processing of the given food material.
High temperature processing of the given food material- blanching, evaporation.
To study the effect of processing on the keeping quality of food.
To study the types of packages.
To determine the continuity of tin coating on the can by ferricyanide paper test.
SEMESTER-II
PAPER-V
FOOD MICROBIOLOGY
M. Marks: 80
Pass Marks: 35%
(Theory and Practical separately)
Lectures to be delivered: 60
Time allowed: 3 Hours
INSTRUCTIONS FOR THE PAPER SETTERS
The Question paper will consist of five section A, B, C and E. Section
–A, B, and D will have two Question
from the respective section of the
syllabus and carry 15 marks each SECTION-E will consist of 10 short
answer type questions which will cover the entire the syllabus uniformly
and will carry 20 marks in all.
INSTRUCTIONS FOR THE CANDIDATES
1.
Candidates are required to attempt one question each from
SECTIONS A, B, and D of the question paper and the entire
SECTION-E/
2.
The use of scientific calculators is allowed.
SECTION-A
1.
History and scope: historical development in of food microbiology.
2.
Primary source of micro organisms in food: diversity of habitat.
airborne, soil borne, water borne micro organisms of food: plant and
animal origin(skin, nose, throat) food micro organisms.
3.
Factors affecting growth and survival of micro organisms in foods:
intrinsic and extrinsic factors.
SECTION -B
4.
Determination of micro-organisms and their products in foods:
culture , microscope and sampling Methods; physical, chemical and
immunologic method.
5.
Bioassays and related methods: whole animal assays, animal models
and cell culture systems.
6.
Oriental fermented foods: production of Soya sauce, meo and
tempeh, ontjom, sufunato, ang -kak -Indian fermented foods-Punjabi
vari, Papudam,, bhalla, vada, idli and dosa.
SECTION -C
7.
Microbial spoilage of foods: fruits and vegetables, meat spoilage, dairy
products, bakery products. eggs and canned food.
8.
Food preservation: preservation of foods-physical(dehydration, freeze
drying, heat irradiation) and chemical (antibiotics, organic acids,
nitrates and nitrites, sulphites and sulphur dioxde) techniques; low
and high temperature storage.
9.
Modified environment storage of food: gases, hurdle technology etc;
nature of radiation resistance in microorganisms.
SECTION –D
10.
Food borne disease: microbiology and epidemiology of food poisoning
and food borne infection and intoxications (Staphylococcal, Bacillus,
Clostridium, perfringens, C. botulinum, E. coli, Listeria, Salmonella,
Shigella, Vibrio, Yersinia); mode of transmission and their prevention
and control.
11.
Food born animal parasites: nematodes, trematodes, protozoa
flatworms, roundworms-toxins.
12.
Food safety and quality control: indicators of microbial quality and
safety, microbiological criteria.
RECOMMENDED READING
1.
Basic Food Microbiology by Banwar.D.J 1987. CBS Publishers and
distributors, New Delhi.
2.
Food Microbiology by Frazier W.C and Westhitt, D.C 1998 tata
McGraw Hill, New Delhi.
3.
Food microbiology by Adams. M.R and D.C 1995. Royal Society of
Chemistry, Cambridge, U.K.
4.
Modern Food Microbiology by Jay. J.M. 1998, CBS CBS Publishers
and distributors, New Delhi.
PAPER-VI
FOOD BIOCHEMISTRY
M. Marks: 80
Pass Marks: 35%
(Theory and Practical separately)
Lectures to be delivered: 60
Time allowed: 3 Hours
INSTRUCTION FOR THE PAPER SETTERS
The question paper will consist of five section A, B, C, D and E
SECTION-A, B, C and D will have two questions from the respective
SECTIONS of the syllabus and carry 15 marks each. SECTION-E will
consist
of 10 short answer type questions which will cover the entire
syllabus uniformly and will carry 20 marks in all.
INSTRUCTIONS FOR THE CANDIDATES
1.
Candidates are required to attempt one question each from SECIONS
A, B, C and D of the question paper and the entire SECTION-E.
2.
The use of scientific calculators is allowed.
SECTION-A
1.
Proteins: structures and sources of proteins; protein penetration
mechanism (folding and unfolding) and application; enzymatic and
non-enzymatic browning, kinetics and control; texturization – spirit
and extrusion process.
2.
Food enzymes: enzymatic modification, criteria for purity of enzyme
and application of enzymes in food technology.
3.
Lipid peroxidation : mechanism, development of rancidity, inhibition:
enzymatic and non-enzymatic, antioxidants in foods; types and
function etc.
SECTION-B
4.
Aroma substances: analysis, isolation, enzymatic and non-enzymatic
reactions,
individual
aroma
compounds,
food
aromatization;
microbial aromas.
5.
Flavours and flavour enhancers: mechanism of synthesis, types,
monosodium glumate, 5-nucleotides, maltol and other compounds.
6.
Food colours: nature and types-acids (acetic, lactic, citric acids etc.),
bases antimicrobial agents (Benzoic, sorbic, acetic and propionic
acids etc.) and microbial colours.
SECTION-C
7.
Sweeteners and sugar substitutes: types-natural, synthetic and
artificial; saccharin, aspartame, cyclamates, thaumatin etc.
8.
Bread making: cereal grain composition, reserve proteins, wheat
gliadins, glutelins, biochemical polymorphism of cereal proteins,
fermentation of grains for bread making and edible pastes
9.
Fermented drinks: non-distilled beverages, fermentation scheme of
wine and beer preparation, cloudiness and chill have in beer; distilled
beverages; fermentation scheme of whiskey.
SECTION-D
10.
Mild and dairy products: composition of mild, whey, coagulation of
milk, biochemistry of butter, cheese and other milk products.
11.
Egg and egg products: Composition of hen egg, new egg products,
functional
properties
of
egg
products
(coagulation,
anti-
crystallization) foaming and emulsifying capacity.
12.
Meat and meat products: structure, composition and function of
muscle, post-mortem, changes in muscle, kinds of meat; meat
products-canned meat, ham, sausages; meat aroma.
RECOMMENDE READING
1.
Enzymes in Food Processing, Ind. Edition Ed., by G.A. Tucker &
L.F.J. Woods Blackie Academic, 1995.
2.
Food Chemistry b. H.D. Belitz & W. Grosch Springer-Verlag, Berlin,
1997.
3.
Food Chemistry: A Laboratory Manual by Miller, D.D., John-Wiley,
USA, 1998.
4.
Food Science by N.N. Potter & J.H. Hotchkiss Chapman & Hall, 1995.
5.
Food Enzymes: Structure & Mechanism by Dominic W.S. Wong,
Chapman & Hall, & Hall, 1995.
6.
Food Composition & Analysis by L.W. Ausand et. al., AVI Publishers,
1987.
7.
Principles of Food Chemistry by de Man, J.M. AN ASPEAN
Publication, Maryland, USA, 1999.
PAPER-VII
PRINCIPLES OF FERMENTATION TECHNOLOGY
M. Marks: 80
Pass Marks: 35%
(Theory and Practical separately)
Lectures to be delivered: 60
Time allowed: 3 Hours
INSTRUCTION FOR THE PAPER SETTERS
The question paper will consist of five sections A, B, C, D and E,
Section-A, B, C and will have two questions from the respective section of
the syllabus and carry 15 marks each. SECTIONS-E will consist of 10 short
answer type questions which will cover the entire syllabus uniformly and
will carry 20 marks in all.
INSTRUCTION THE CANDIDATES
1.
Candidates are required to attempt one question each from sections
A, B, C and D of the question paper and the entire SECTION-E.
2.
The use of scientific calculators is allowed.
SECTION-A
1.
Introduction:
historical
review
with
reference
to
fermentation
technology.
2.
Fermentation equipment: types-batch, fed batch and continuous
systems;
bioreactor
design,
development
and
scale
up;
instrumentation for monitoring and controlling inline and online
controls in bioreactors.
3.
Sterilization techniques: media sterilization-kinetics of batch and
continuous systems; sterilization of air.
SECTION-B
4.
Aeration and agitation: aeration and agitation system for bioreactors
and their designs; oxygen requirement of Industrial fermentation;
rheology; determination and factors affecting KLA in bioreactors;
concept of aeration in shake flasks, roller tubes, static and
submerged cultures; factors affecting oxygen transfer rate in shake
flasks.
5.
Microbial growth kinetics: batch, fed-batch and continuous systems
and their application.
6.
Raw materials: preparation of conventional and non-conventional
substrates for microbial & food fermentation; chemicals and
biological
control
of
raw
materials,
storage
transport
and
homogenization.
SECTION-C
7.
Inoculum development: techniques for the development of inocula for
industrial
fermentation/procedures
of
aseptic
inoculation
of
industrial fermenters.
8.
Fermentation:
types
of
fermentation,
submerged
fermentation,
surface fermentation and solid substrate fermentation; factors
affecting fermentation.
9.
Fermentation economics: cost determination of bioprocesses, capital
investment for equipments and raw material etc.
SECTION-D
10.
Downstream procession of products: isolation-physical, chemical and
mechanical techniques for cell separation and cell disruption.
11.
Purification:
membrane
chromatographic,
separation,
electrophorectic,
evaporation,
drying
and
distilliation,
crystallization
techniques.
12.
Immobilization of biocatalysts: defination, techniques and kinetic
characterization; concept of coimmobilization.
RECOMMENDED READING
1.
Prescott & Dunn's Industrial Microbiology by B. Reed millian
Publishers Ltd. Connecticut, 1982.
2.
Principles of Fermentation Technology by P.F. Stanbury and A.
Whitakergamon Press. NY, 1984.
3.
Comprehensive Biotechnology by M. Moo-Young (Vol. 3 & 4)
Pergamon Pres. New York. 1985.
4.
Fundamentals of Biotechnology by P. Praive, B. Faust, W. Sittin gand
D.A. Sukatesh, WCH, 1987.
5.
Biotechnology, Principles and Application by J. Higgins, D.J. Best
and J. Jones Blackwell Scientific Publications, London, 1985.
6.
Biotechnology by R.H. Rejm and G. Reed (Vol. 4, 5, 6, & 7a), Verlag
Press, NY, 1982 & 1987.
7.
Essays in applied Microbiology by J.R. Norris and M.H. Richmong:
John Wiley & Sons, NY, 1981.
8.
Yeast Biotechnology by D.R. Berry, I. Russel and G.G. Stewart: Allen
& Unwin, Boston, 1987.
9.
Microbial Biotechnology, Fundamentals of Applied Microbiology by
A.N. Glazar and H. Nikaido, W.H. Greeman and Co., NY, 1995.
10.
Biotechnology: Food fermentation Technology by V.K. Joshi A.
Panday, Educational Publishers and Distributors, New Delhi, 1997.
PAPER-VIII
MICROBIAL TECHNOLOGY
M. Marks: 80
Pass Marks: 35%
(Theory and Practical separately)
Lectures to be delivered: 60
Time allowed: 3 Hours
INSTRUCTION FOR THE PAPER SETTERS
The question paper will consist of five SECTION A, B, C, D and E.
SECTION-A, B, C and D will have two question from the respective
SECTION of the syllabus and carry 15 marks each. SECTION-will consist of
10 short answer type question which will cover the entire syllabus
uniformly and will carry 20 marks in all.
INSTRUCTION FOR THE CANDIDATES
1. Candidates are required to attempt one question each from SECTION
– A, B, C, and D of the question paper and the entire SECTION-E.
2. The use of scientific calculators is allowed.
SECTION-A
1.
Microbial transformation: types of transformation, application in food
technology industry.
2.
Microbial biomass for food and feed (SCP): algal, bacterial, fungal and
yeast biomass; technologies for the production of SCP.
3.
Biofuels: fermentative production of liquid fuels-ethanol, acetone and
butanol; factors affecting production of biofuels.
SECTION-B
4.
Production
of
alcoholic
beverages:
raw
materials,
culture,
fermentation technology and post fermentation processing of distilled
and non-distilled alcoholic beverages (beer, wine, whiskey and rum).
5.
Organic Acid: fermentative production of citric acid, acetic acid, lactic
acid, propionic acid and butyric acid.
6.
Production of food additives and ingredients: fermentative production
of amino acids-L-glutamic acid and L-Aspartic acid.
SECTION-C
7.
Pharmaceutical products: fermentative production of antibiotics,
penicillins, cephalosporins, erythromycins, vancomycins.
8.
Vaccines: fermentative production of vaccines, recombinant vaccines
and steroid transformations.
9.
Production of vitamins-Thiamin B-1, Riboflavin (B-2), vitamin B-12.
SECTION-D
10. Microbial polysaccharides: fermentative production of Xanthan gums,
Dextran, Pullulan.
11. Agriculture related products: biofertilizers -industerial production of
Rhizobium inoculants. Azotobactor, Azospirillum and blue green algae;
biopestisides / insecticides.
12. Commercial status of immobilized cells: current status of applications
of immobilized/ co-immobilized cells in fermentation industry.
Recommend Reading:
1. Prescott & Duinn’s Industerial Microbiology by B. Reed million Publishers Ltd.,
Connecticut, 1982
2. Principles of Fermentation technology by P.F. Stanbury and A. Whitakergamon
Press, NY, 1984
3. Comprehensive Biotechnology by M.Moo-Young (Vol 3 & 4) Pergamon Press, New
York, 1985
4. Fundamantals of Biotechnology by P. Praive, b. Faust, W. Sitting and D.A.
Sukatesh, WCH Weinheim, 1987
5. Biotechnology, Principles and Applications by J. Higgins, D.J. Best and J. Jones
Blackwell Scientific Publishers, London, 1985
6. Biotechnology by R.H. Rehm and G. Reed (Vol 4,5,6 & 7a), Verlag Press, NY, 1982
& 1987
7. Essays in applied Microbiology by J.R. Norris and M.H. Richmong ; John Wiley &
Sons, NY, 1981
8. Yest Biotechnology by D.R. Berry, I. Russel and G.G. Stewart: Allen & Unwin,
Boston, 1987
9. Microbial Biotechnology, Fundamentals of Applied Microbiology by A.N. Glazer
and H.Nikaido, W.H. Greenman and Co., NY, 1995
10. Biotechnology: Food fermentation technology by V.K. Joshi and A. Panday,
Eductional Publishers and Distributors, New Delhi, 1997
PRACTICAL PAPER-III
Pertaining to:
Theory Paper-V
:
Food Microbiology.
Theory Paper-VI
:
Food Biochemistry,
M.Marks: 100
Total Practical Hours: 60
Time: 4 Hours
1. Introduction to safety in the food microbiology laboratory
2. Basic activities in the food microbiology laboratory (Preparing dilution blanks
and media, bacterial transfers, isolating single colonies, preparing slides,
simple stain, Gram stain, enumeration of food-borne microorganisms)
3. Detection of coliforms in water
4. Effect of heat treatment on the microbial growth.
5. To check the microbial quality of milk by MBRT
6. Effect of pH and water activity on microbial growth
7. Microbiology of fresh fruits and vegetables
8. Microbiology of canned foods
9. Microbiology of eggs
10. Microbiology of meat
11. Microbiology of cereal products
12. Isolation /enumeration of food-borne pathogenic bacteria
13. Confirmation of some food-borne pathogenic bacteria
14. Study of microbial fermented foods
15. Application of HACCP and GMP in a food plant.
16. Estimation of proteins from various food samples.
17. Precipitation of proteins by acid, alkali and metals.
18. Estimation of nitrogen content in various food samples.
19. Estimation of rancidity of fats.
20. Calculate activity of enzymes from various food samples.
21. Organoleptics evaluation of various juice samples.
22. Extraction of flavors from various fruits and vegetables.
23. Extraction of color from bacteria / fungi.
24. Estimation of proteins from cereals for the development of dough.
25. Demonstrate suitability of egg powder.
26. Estimation of pigments from meat samples.
PRACTICAL PAPER-IV
Pertaining to:
Theory Paper-VII
:
Theory Paper-VIII :
Principles of Fermentation Technology.
Microbial Technology
M. Marks: 100
Total Practical Hours: 60
Time : 4 Hours
1. Production and estimation of single cell protein.
2. Standardization and optimization of ethanol production from S.cerenissial.
3. Organoleptics and chemical evaluation of wine from various raw materials.
4. Production of citric acid from A.niger.
5. Production and estimation of Panicillin form P.chrysogenum.
6. Production and estimation of detrains from Bacillus sp.
7. Optimization of immobilization of cells for the production of ethanol, citric
acid and aspartic acid.
8. Optimization of cells disruption for the release of intracellular enzyme.
9. Comparison of kinetics of soluble and immobilized enzyme.
10. Factors affecting submerged fermentation.
11. Demonstration & operation of bioreactor.
12. Demonstration processing of proteins, amino acids and carbohydrates.
13. Laboratory preparation of wine
14. Organoleptics and chemical evaluation of wine from various raw materials.