FDST 4130/6130

Food Biotechnology

 

SPRING SEMESTER 2003

Instructor: Casimir Akoh
Rm 115 Food Science Building
Office Hours - 10:00 to 11:00 am or by appointment.
Phone: 542-1067

Objective: A study of the enzymes currently used in food bioprocessing, potential use of recombinant DNA technology in the production of novel food ingredients or new food products, applications of biotechnology in fats & oils, flavor and food industry.

Prerequisites: BCMB 4010/6010 or 3100 or permission of department

Time: 11:15am - 12.05 pm, MWF (FS Bldg. Rm. 215)

Credit: 3 hours

 

Course Outline

  1. Introduction to Food Biotechnology
    Importance
    Advances and Trends
  2. Review of Nucleic Acid Biochemistry
  3. Genetic Engineering Techniques
    Recombinant DNA Techniques
    Cloning Strategies
    Specific Examples, e.g., Dairy Starter Cultures and Dairy Enzymes, Caseins
  4. Microbial Synthesis and Production
    Flavors
    Vitamins
    Impact of Biotechnology on Nutritional Quality of Food Plants
  5. Enzyme Biotechnology
    Enzyme Immobilization Techniques
    Applications of Immobilized Enzymes in Food Industry
    Enzymes in Organic Solvents, e.g., Lipases
    Enzyme Generation of Flavor and Aroma Compounds
  6. Biotechnology Applied to Fats and Oils
    Nutritional Value
    Flavor
    Lipid Modifications
  7. Tissue Culture Techniques
  8. Microbial Transformations, e.g., Steroids, Nonsteroids, Antibiotics, etc.
  9. Recent Applications of Biotechnology
  10. Regulatory and Social Aspects of Biotechnology
  11. Economic Aspects
  12. Single-Cell Proteins
  13. Starter Cultures, e.g., Dairy, Meat and Poultry, and Vegetable Products
  14. Potential Impact of Biotechnology on Food Industries
  15. Downstream Processing Techniques

 

University Honor Code

All academic work must meet the standards contained in ÒA Culture of Honesty.Ó Each student is responsible to inform themselves about those standards before performing any academic work.

The course syllabus is a general plan for the course; deviations announced to the class by the instructor may be necessary.

 

Requirements

Discussion of Current Issues in Biotechnology (students select topics and lead the discussion in class by way of presentation and discussion). Please provide copies of the presentation slides or transparencies to each person. Schedule for presentation will be determined in class depending on the number of students.

Presentation carries 50 points.

Textbooks:

  1. Food Biotechnology-Techniques and Applications. By Gauri S. Mittal. 1992. Technomic Publishing Co., Inc., Lancaster, PA. (Available in Book Store or at Science Library).
  2. Food Biotechnology - 2. 1988. Edited by R.D. King and P.S.J. Cheetham. Elsevier Applied Science, NY. (Library).

Others:

  1. Food Biotechnology. Edited by Dietrick Knorr. 1987. Marcel Dekker, Inc., NY.
  2. Food Chemistry. 1985. Edited by Owen R. Fennema. Marcel Dekker, Inc., NY.
  3. Biotechnology and the Food Industry. 1989. Edited by P.L. Rogers & G.H. Fleet.

Useful Reference Sources:
Food Technology, Biotech. Bioeng., Enzyme Microb. Technol., Trends in Food Sci. & Technol., Biotech. & Appl. Biochem., Food Biotechnol., Food Reviews International, Lipid Technology, Biotech. Lett., J. Am. Oil Chem. Soc., Biotechnol. Progress, etc.

 

Examinations

Tentative Dates:
Classes end Monday April 29
Exam 1: February 11 (Monday)
Exam 2: March 15 (Friday)
Final (Not Comprehensive): May 1 (Wednesday, 9-11 am).
There is no make-up exam or laboratory work in this course.

 

Grade System

Exam 1 - 100 Points
Exam 2 - 100
Exam 3 (Final) - 100
Presentation/Discussion - 50
Total Points - 350