Undergraduate Education of Food Science and Technology,TUSTIntroduction to Food Biotechnology
Course Code: PEC2203
Credits: 2
Teaching Hour: 32
Prerequirement: Biochemistry, Food Microbiology, Principles of Food Processing
Instructor: Prof Aijun Hu
Course Objective：The course provides the basic theory and last development on food biotechnology which guides students understand the main research contents of food biotechnology and master several technologies in food production in the application of the important principles.
Course Content:
Chapter 1 Introduction
1.1 Basic concepts and development of food biotechnology
1.2 Research contents of food biotechnology
1.3 Status and function of food biotechnology in food industry
1.4 Application and prospect of food biotechnology
Chapter 2 Gene engineering and food industry
2.1 Overview of genetic engineering
2.2 Extraction and detection technology of DNA
2.3 Tool enzymes and gene carriers
2.4 Basic techniques of gene engineering
2.5 Application of genetic engineering in food industry
Chapter 3 Cell engineering and food industry
3.1 Basic principles of cell engineering
3.2 Cell culture technology
3.3 Cell fusion technology
3.4 Cell engineering application in food industry
3.5 Animal cell engineering and its application in food
Chapter 4 Protein engineering
4.1 Overview
4.2 Basic steps and strategies for protein engineering
4.3 Methods for protein modification
4.4 Protein engineering application in food
Chapter 5 Food Enzyme engineering
5.1 Overview of food enzyme engineering
5.2 enzyme production and transformation
5.3 Immobilization of enzymes and its application
5.4 Application of enzyme engineering in food industry
Chapter 6 Fermentation engineering
6.1 Overview of fermentation engineering
6.2 Preparation and sterilization of fermentation medium
6.3 Fermentation strains and their proliferation
6.4 Fermentation kinetics
6.5 Fermentation equipment
6.6 Control of fermentation process
6.7 Case study: beer technology
Chapter 7 Downstream technology of biotechnology
7.1 Overview
7.2 Raw materials and pretreatment
7.3 Solid liquid separation and cell fragmentation
7.4 Preliminary purification
7.5 Fine purification
7.6 Finished product processing
7.7 Case study: sodium glutamate process
Assessment：2 hour written examination at end of the course (70%)；Quiz (30%).
Qualifying standard: 60%
Penalties: Absence of examination and any academic misconduct shall be assigned a mark of zero.
Textbook: Luo Yunbo, Introduction to food biotechnology (2nd Ed), China Agricultural University press, 2011.
Reference
1.Qu Lijia, Introduction" of modern biotechnology, Higher Education Press, 1999
2.Peng Zhiying, Food biotechnology, China Light Industry Press, 1999
3.Kalidas Shetty, Gopinadhan Paliyath, etal, Food Biotechnology (2nd Ed), Taylor & Francis Group, LLC, 2006
Credits: 2
Teaching Hour: 32
Prerequirement: Biochemistry, Food Microbiology, Principles of Food Processing
Instructor: Prof Aijun Hu
Course Objective：The course provides the basic theory and last development on food biotechnology which guides students understand the main research contents of food biotechnology and master several technologies in food production in the application of the important principles.
Course Content:
Chapter 1 Introduction
1.1 Basic concepts and development of food biotechnology
1.2 Research contents of food biotechnology
1.3 Status and function of food biotechnology in food industry
1.4 Application and prospect of food biotechnology
Chapter 2 Gene engineering and food industry
2.1 Overview of genetic engineering
2.2 Extraction and detection technology of DNA
2.3 Tool enzymes and gene carriers
2.4 Basic techniques of gene engineering
2.5 Application of genetic engineering in food industry
Chapter 3 Cell engineering and food industry
3.1 Basic principles of cell engineering
3.2 Cell culture technology
3.3 Cell fusion technology
3.4 Cell engineering application in food industry
3.5 Animal cell engineering and its application in food
Chapter 4 Protein engineering
4.1 Overview
4.2 Basic steps and strategies for protein engineering
4.3 Methods for protein modification
4.4 Protein engineering application in food
Chapter 5 Food Enzyme engineering
5.1 Overview of food enzyme engineering
5.2 enzyme production and transformation
5.3 Immobilization of enzymes and its application
5.4 Application of enzyme engineering in food industry
Chapter 6 Fermentation engineering
6.1 Overview of fermentation engineering
6.2 Preparation and sterilization of fermentation medium
6.3 Fermentation strains and their proliferation
6.4 Fermentation kinetics
6.5 Fermentation equipment
6.6 Control of fermentation process
6.7 Case study: beer technology
Chapter 7 Downstream technology of biotechnology
7.1 Overview
7.2 Raw materials and pretreatment
7.3 Solid liquid separation and cell fragmentation
7.4 Preliminary purification
7.5 Fine purification
7.6 Finished product processing
7.7 Case study: sodium glutamate process
Lecture Hour Allocate
|
Chapter |
Content |
Hour |
|
1 |
Introduction |
2 |
|
2 |
Gene engineering and food industry |
6 |
|
3 |
Cell engineering and food industry |
4 |
|
4 |
Protein engineering |
4 |
|
5 |
Food Enzyme engineering |
4 |
|
6 |
Fermentation engineering |
6 |
|
7 |
Downstream technology of biotechnology |
6 |
|
Sum |
|
32 |
Assessment：2 hour written examination at end of the course (70%)；Quiz (30%).
Qualifying standard: 60%
Penalties: Absence of examination and any academic misconduct shall be assigned a mark of zero.
Textbook: Luo Yunbo, Introduction to food biotechnology (2nd Ed), China Agricultural University press, 2011.
Reference
1.Qu Lijia, Introduction" of modern biotechnology, Higher Education Press, 1999
2.Peng Zhiying, Food biotechnology, China Light Industry Press, 1999
3.Kalidas Shetty, Gopinadhan Paliyath, etal, Food Biotechnology (2nd Ed), Taylor & Francis Group, LLC, 2006
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