INDUSTRIAL BIOTECHNOLOGY

Paper Code: 
BTE 424
Credits: 
5
Contact Hours: 
75
Objective: 

Course Outcomes (COs):

              

           Course Outcomes

Learning and teaching strategies

Assessment Strategies

  
 

On completion of this course, the learner will:

CO 98:  Acquire skills of genetic manipulation techniques in bioprocess engineering.

CO 99:   Illustrate the applications of microbes in industrial process

CO 100:    Acquire knowledge into metabolic engineering of secondary metabolites

CO 101:    Apply enzyme technology in food processing

CO 102:   Give an account of important microbial/enzymatic industrial processes in food and fuel industry

 

Class lectures

Seminars

Tutorials

Group discussions and Workshops

Question preparation

 

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation

  

 

15.00
Unit I: 
Genetic manipulation techniques
  • Rationale for the design of vectors for the over expression of recombinant proteins, selection of suitable promoter sequence, ribosome binding sites, transcription terminator, fusion protein tags, purification tags, protease cleavage sites and enzymes, plasmid copy number, inducible expression system.

 

20.00
Unit II: 
Industrial applications of microbes
  • Industrial Production of chemicals utilizing wastes: Alcohol (ethanol) acids (citric), solvents (acetone, butanol), antibiotics (Penicillin), Amino acids (glutamic acid), Single Cell Protein. Use of microbes in mineral beneficiation and oil recovery. Biofilms and biocorrosion
10.00
Unit III: 
Secondary Metabolites
  • Metabolic engineering of secondary metabolites. Biosynthetic pathways. Genes for biosynthesis of microbial secondary metabolites. Role of elicitors.

 

15.00
Unit IV: 
Applications of enzyme technology in food processing
  • Mechanism of enzyme function and reactions in process techniques; enzymatic bioconversions e.g. starch and sugar conversion processes; high-fructose corn syrup; baking by amylases, deoxygenation and desugaring by glucoses oxidase, beer mashing and chill proofing; cheese making by proteases.

 

 

15.00
Unit V: 
Applications of microbial technology in food process, biofuels and biorefinery
  • Fermented foods and beverages (Bread, Idli, Wine); fermentation as a method of preparing and preserving foods(Sauerkraut); microbes and their use in pickling, bacteriocins from lactic acid bacteria – production and applications in food preservation; biofuels and biorefinery 

 

ESSENTIAL READINGS: 

ESSENTIAL READINGS: 

  • Industrial Biotechnology, L.E. Casida Jr. New Age International Pvt Ltd. Publishers 2005.
  • M. L. Shuler and F. Kargi, Bioprocess Engineering-Basic Concepts, 2nd Edn., Prentice Hall, 2004.
  • P. M. Doran, Bioprocess Engineering Principles, 2nd Edition, Academic Press, 2005.
  • P. F. Stanbury, S. J. Hall and A. Whitaker, Principles of Fermentation Technology, 2nd Edn., Elsevier, Science & Technology Books, 2005.

SUGGESTED READINGS:

  • Concepts in Biotechnology Ed by D. Balasubramanian, C.F.A. Bryce, K. Dharmalingam, J. Green, K. Jayaraman. Universities Press 2004
  • Food Biotechnology Ed by Dietrich Knorr, M DekkerInc. New York.2005.
  • Manual of Industrial Microbiology and Biotechnology(2nd edition). Edited by A.L. Demain and J. E Davies, Panima Publications 2004     

 

 

REFERENCES: 

e RESOURCES:

JOURNALS:

  • Advances in Industrial Biotechnology
  • Journal of Industrial Microbiology and Biotechnology
  • Industrial Biotechnology - Frontiers
  • Archives of Industrial Biotechnology - Allied Academies

 

 

 

Academic Year: 
2022-2023
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