Food Science & Technology: Teaching Programs

FDST 4130 (Food Biotechnology)

Instructor: Casmir Akoh
Term: Spring 2003

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.

Specific Course Requirements:

BCMB 4010/6010 or 3100 or permission of department

Course Outline:

• Introduction to Food Biotechnology
  Importance
  Advances and Trends
• Review of Nucleic Acid Biochemistry
• Genetic Engineering Techniques
  Recombinant DNA Techniques
  Cloning Strategies
  Specific Examples, e.g., Dairy Starter Cultures and Dairy Enzymes, Caseins
• Microbial Synthesis and Production
  Flavors
  Vitamins
  Impact of Biotechnology on Nutritional Quality of Food Plants
• 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
• Biotechnology Applied to Fats and Oils
  Nutritional Value
  Flavor
  Lipid Modifications
• Tissue Culture Techniques
• Microbial Transformations, e.g., Steroids, Nonsteroids, Antibiotics, etc.
• Recent Applications of Biotechnology
• Regulatory and Social Aspects of Biotechnology
• Economic Aspects
• Single-Cell Proteins
• Starter Cultures, e.g., Dairy, Meat and Poultry, and Vegetable Products
• Potential Impact of Biotechnology on Food Industries
• Downstream Processing Techniques

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:

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

Others:

• Food Biotechnology. Edited by Dietrick Knorr. 1987. Marcel Dekker, Inc., NY.
• Food Chemistry. 1985. Edited by Owen R. Fennema. Marcel Dekker, Inc., NY.
• 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:

Tenative Dates:

Classes end April 29
Exam 1: Feb 11
Exam 2: March 15
Final (not comprehensive): May 1

There is no make-up exam or lab work in this course

Grading Policy:

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

The final grade will be determined using following basis:

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

 

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