Microbial Biotechnology and Food Processing

In this study the micro-organisms used to supply products such as bread, beer and wine. Then in the second phase of traditional microbial biotechnology it resulted in the development of acetone-butanol and glycerol fermentations which follows the processes yielding, for example like citric acid, vitamins and antibiotics. Earlier traditional industrial microbiology was merged with molecular biology to yield more than 40 biopharmaceutical products, such as erythropoietin, human growth hormone and Interferons. So now microbiology is a major part in the global industries.

Food technology as a broad spectrum includes many segregations and these are Food microbiology, Food safety, Food biotechnology, Dairy technology, Food chemistry, Engineering properties of foods etc. All this aims in making the food products safe, wholesome and nutritious. Now we have a wide range of products with lot of advancement and longer shelf life as Ready to Eat, Ready to serve, instant mixes, instant drink powders.

Now the growth of food and its related industries are skyscraping all over the world, making huge profits. All this is possible with the technological advancement and increasing demands among the consumers. 

  • Current and emerging development and applications of modern genetics
  • Metabolic and system based biochemical process in food and food related biological syatems
  • Food science and nutrition development
  • Metaboloic and biochemical approaches to improving food safety and quality
  • Current application of modern microbiology
  • Prokaryotes & Eukaryotes
  • Microbial resistance to antibiotics
  • Microarray Technology
  • Bacterial Transformation

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