The objectives of this course are to introduce students to developments/advances made in field of microbial technology for use in human welfare and solving problems of the society.
Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course Title |
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24BTE422A |
Microbial Technology (Theory)
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CO188A: Appraise with general microbial technology CO189A: Analyze and propose new environmental applications of microbial technology CO190A: Develop and discuss various Pharmaceutical applications of microbial technology CO191A: Plan and reframe Food applications of microbial technology CO192A: Develop new methods of Microbial genomics CO193A: Contribute effectively in course-specific interaction |
Approach in teaching: Interactive Lectures, Demonstrations Learning activities for the students: Discussion, Tutorials, Assignments, Reading journals.
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Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects |
Microbial technology in human welfare; Isolation and screening of microbes important for industry – advances in methodology and its application; Advanced genome and epigenome editing tools (e.g., engineered zinc finger proteins, TALEs/TALENs, and the CRISPR/Cas9 system as nucleases for genome editing, transcription factors for epigenome editing, and other emerging tools) for manipulation of useful microbes/strains and their applications; Strain improvement to increase yield of selected molecules, e.g., antibiotics, enzymes, biofuels.
Environmental application of microbes; Ore leaching; Biodegradation - biomass recycle and removal; Bioremediation - toxic waste removal and soil remediation; Global Biogeochemical cycles; Environment sensing (sensor organisms/ biological sensors); International and National guidelines regarding use of genetically modified organisms in environment, food and pharmaceuticals
Recombinant protein and pharmaceuticals production in microbes – common bottlenecks and issues (technical/operational, commercial and ethical); Attributes required in industrial microbes (Streptomyces sp., Yeast) to be used as efficient cloning and expression hosts (biologicals production); Generating diversity and introduction of desirable properties in industrially important microbes (Streptomyces/Yeast); Microbial cell factories; Downstream processing approaches used in industrial production process (Streptomyces sp., Yeast).
Application of microbes and microbial processes in food and healthcare industries - food processing and food preservation, antibiotics and enzymes production, microbes in targeted delivery application – drugs and vaccines (bacterial and viral vectors); Non-recombinant ways of introducing desirable properties in Generally recognized as safe (GRAS) microbes to be used in food (e.g., Yeast) - exploiting the existing natural diversity or the artificially introduced diversity through conventional acceptable techniques (mutagenesis, protoplast fusion, breeding, genome shuffling, directed evolution etc.).
Microbial genomics for discovery of novel enzymes, drugs/ antibiotics; Limits of microbial genomics with respect to use in human welfare; Metagenomics and metatranscriptomics – their potential, methods to study and applications/use (animal and plant health, environmental clean-up, global nutrient cycles & global sustainability, understanding evolution), Global metagenomics initiative - surveys/projects and outcome, metagenomic library construction and functional screening in suitable hosts – tools and techniques for discovery/identification of novel enzymes, drugs (e.g., protease, antibiotic) etc.
● Lee, Y. K. (2013). Microbial Biotechnology: Principles and Applications. Hackensack, NJ: World Scientific.
● Moo-Young, M. (2011). Comprehensive Biotechnology. Amsterdam: Elsevier.
● Nelson, K. E. (2015). Encyclopedia of Metagenomics. Genes, Genomes and Metagenomes: Basics, Methods, Databases and Tools. Boston, MA: Springer US.
● Principles of Fermentation Technology by P. Stanbury, A. Whitaker, S. Hall. 3 rd edition. Butterworth-Heinemann. 2016.
● Fermentation Microbiology and Biotechnology edited by E.M.T. El-Mansi, C.F. Bryce, A.L. Demain, A.R. Allman. 3rd edition. CRC Press. 2012.
● Bioprocess Engineering: Basic Concepts by M. L. Shuler, F. Kargi, 2 nd edition. Pearson Education India. 2015.
● Food Microbiology by W.C. Frazier, D.C. Westhoff, K.N. Vanitha. 5 th edition. McGraw Hill Education. 2013.
● Fundamental Food Microbiology by B. Rayand A. Bhunia. 5th edition. CRC press. 2013.
● Food Microbiology by M. R. Adams, M. O. Moss, P. McClure. 4 th edition. Royal Society of Chemistry. 2015.
● Food Microbiology: An Introduction by T. Montville, K. Matthews, K.Kniel. 4 th edition. ASM press. 2017.
● De Sukumar., Outlines of Dairy Technology, Oxford University Press, 2007
● Britz, T.J. and Robinson, R.K. 2008. Advanced Dairy Science and Technology. 1st ed. Blackwell Publ. Ltd., UK.
Fernandes, R. 2009. Microbiology Handbook: Dairy Products. Royal Society of Chemistry, Revised ed., London.