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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