B.Sc. (Biotechnology) Food Biotechnology Syllabus - Mumbai University 2026
This is the TY BSc Biotechnology syllabus under NEP 2020, in force from the academic year 2026-27. The University still examines the earlier Choice Based papers alongside it — her third-year office registers name that scheme — so check which scheme your exam form names before you revise.
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Syllabus for Food Biotechnology
Module I: Food biotechnology: An Introduction, Advances and Emerging
- 9 Trends :
- Introduction to Food Biotechnology: (2 lectures) ‒ Scope and Importance, Biotechnology in food Industry
- Constituents of Food: (2 lectures) ‒ Properties and significance.
- Microbial growth and food spoilage: (5 lectures) ‒ Introduction, Intrinsic and extrinsic food factors, Important food spoilage bacteria - Psychrotrophic, Thermophilic and aciduric, Indicators of microbial food spoilage.
- Food Fermentations: (3 lectures) ‒ Lactic acid fermentation (Curd, Cheese, Yogurt).
- Advances and emerging trends in Food Biotechnology: (3 lectures) ‒ Genetically Modified Foods: advantages and concerns, Probiotics and Prebiotics - Potential Health Benefits, Ready-to-eat and convenience foods.
Module II: Principles of food processing, Food Preservation and Food
- Safety and Regulations
- Food Processing and Preservation: (5 lectures) ‒ Principle of food processing, Effect of processing on Nutritive Value of Foods, New methods of Food processing- Microwave, High pressure, Ohmic heating, Radiation, minimally processed food, Sustainable food processing (Biodegradable material)
- Principles of Food Preservation : (5 lectures) ‒ Physical Methods, Chemical Methods, Biological Preservation and Hurdle Technology
- Food packaging: (4 lecture) ‒ Functions of food packaging, Requirements for effective food packaging, Types of containers, Food packaging materials and forms, controlling packaging atmosphere, Advantages and disadvantages associated with packaging of foods.
- Food Safety, Quality Control, and Regulatory Framework : (1 Lecture) ‒ Principles of Food Safety and Quality Control, Food Safety Management Systems: HACCP, Food Regulatory Authority in India: Food Safety and Standards Authority of India (FSSAI) Overview only
Text Book
- 1 Potter N.N and Hotchkiss J.H. Food science 5th Edition, CBS publishers.
- 2 Vaclavik V.A and Christian E.W, Essentials of food Science ,3rd Ed, Springer
- 3 Ray B, Fundamental Food Microbiology, 3rd Ed, CRC press.
- 4 Food packaging -Principles and Practice2nd Edition,Gorden L.Robertson Taylor &FrancisGroup
- 5 Motarjemi, Y., & Lelieveld, H. (Eds.). (2014). Food safety management: A practical guide for the food industry. Academic Press/Elsevier.
- 6 Mathur, P. (2019). Food safety and quality control. New Age International Publishers.
- 1 Marth E.H and Steele J.L.(2001) Applied Dairy Microbiology, 2nd Ed,Eastern Hemisphere Distribution, Switzerland.
- 2 Jay J.M. (1992), Modern Food Microbiology, 4th Ed. Chapman and Hall, New York
- 3 Adam M.R and Moss M.O (2003), Food Microbiology, New Age International Pub. New Delhi.
- 4 Frazier W.C and Westhoff D.C (2005), Food Microbiology, 4th Edi. Tata Mc Graw Hill Pub Company Ltd. New Delhi.
- 5 Harrigan W. F (1998), Laboratory methods in Food Microbiology, 3rd Edi. Academic Press. New York.
- 6 Vijaya Ramesh K. (2007), Food Microbiology, MJP Publishers, Chennai.
- 7 Kalidas Shetty, Taylor & Francis (2006) Food Biotechnology, Taylor & Francis Group, LLC
- 8 Sivsankar B (2002), Food Processing and Preservation, Prentice Hall of India Pvt. Ltd. New Delhi
- 9 Fundamentals of Food Biotechnology, Byong H.Lee, CBS publishers & distributors Pvt. Ltd.
- 10 Food Hygiene and Sanitation with Case studies, 2nd Edition.
- 11 Food safety and standards: Laws,Tools and Management systems – Vijayalakshmi
- 12 Quality systems in Food industry-Springer
Reproduced from the University of Mumbai syllabus for B.Sc. (Biotechnology) under NEP 2020, in force from the academic year 2026-27. Wording is as printed in that syllabus. Module numbering is as printed there too.