Download Industrial Microbiology and Biotechnology

MIDLANDS STATE UNIVERSITY
FACULTY OF SCIENCE AND TECHNOLOGY
DEPARTMENT OF FOOD SCIENCE AND NUTRITION
MODULE: INDUSTRIAL FOOD MICROBIOLOGY
CODE: FSN411
Introduction
This course is designed to equip the food technologist with the relevant concepts of
industrial microbiology. It encompasses the use of microorganisms in industry and as part
of the new biotechnological process it involves the use of microbial growth processes.
The various factors involved in microbial growth must be understood and controlled. In
modern biotechnology, microorganisms with specific genetic characteristics can be
constructed to meet desired objectives.
Objectives
 To provide an overview of industrial microbiology
 To present the application of microbial processes to food science
 To understand and control microbial processes inoder to produces commercially
viable products.
 To provide knowledge on molecular biology and biotechnology inoder to improve
food processes and/or production
Module Outline
Industrial Microbiology and Biotechnology
 Microbial Growth Process
 Microbial Culture
 Medium development
 Growth conditions
 Strain improvement, selection and preservation
Major products of industrial Microbiology
 Fermented foods
 Dairy products
 Wine and beer
 Yeast
 Organic acids
 Amino acids
Bioconversion process
 Biocatalyst
 Immobilisation techniques
Molecular biology and biotechnology
 Modification of gene expression
 Design of proteins
 Evolutionary biotechnology
Biosensors
 Biosensor Design
 Uses of biosensors
Microorganisms as a source of food
 Single-Cell Protein
 Mushroom production (Agaricus bisporus)
Assessment procedure
Module assessment will be in two stages:
1.
Continuous assessment (40%). The mark allocation:
Practical 20 %
Class tests 10 %
Assignments 10 %
2.
Examination (60%). End of semester examination, which is written at the end of
the course.
References
1. Angold, R., Beech, G., Taggar, J. (1989). Food Biotechnology. Cambridge Unversity
Press.
2. Dubey, R.C. (2001). A Textbook of Biotechnology. S. Chand and Company LTD.
Ramnagar, New Delhi - 110 055.
3. Smith, J.E. (1996) Biotechnology , 3rd Edition, Cambridge Press, UK
4. Prescott, L.M., Harley, J.P. and Klein, D.A. (2002) Microbiology, 5th Edition,
McGraw-Hill, NY
.
5. Wang, D.I.C.(1979). Fermentation and Enzyme technology. John Wiley & Sons, New
York