B.Sc. (Biotechnology) Practical in Food Biotechnology Syllabus - Mumbai University

• 1 Quantitative estimation- Nutritional content of food - Quantitative estimation of total protein (Biuret), total carbohydrates(Anthrone).
• 2 Estimation of Vitamin C content in fruit juices. (DCPIP)
• 3 Estimation of Calcium content in milk sample.
• 4 Determination of fat content of milk by Gerber method.
• 5 Microscopic examination of food/milk by breed method
• 6 Microbial quality analysis of food samples - SPC.
• 7 Effect of chemical preservatives on microbial growth
• 8 Isolation of probiotic organisms from food samples (Pickle/Curd/yogurt)
• 9 Extraction of casein from milk.
• 10 Extraction of pectin from fruit waste.
• 11 Study of biodegradable and eco-friendly packaging materials
• 12 Preparation of biodegradable packaging material .
• 13 Assignment - Development of any one functional food(millets / probiotics) using novel ingredients and processing techniques to promote entrepreneurship in Food Biotechnology.
• 14 Case study / industrial visit report

Textbook

• 1 Biochemical methods, 4th edition, S.Sadasivam and A.Manickam, New Age International Publishers.
• 2 Experimental Biochemistry: A Student Companion (2005), Beedu Shashidhar Rao and Vijay Deshpande, New Delhi: I.K. International.
• 1 Nielsen, S. S. (Ed.). (2010). Food analysis laboratory manual (2nd ed.). Springer.
• 2 Damodaran, S., & Parkin, K. L. (Eds.). (2017). Fennema’s food chemistry (5th ed.). CRC Press.
• 3 Aurand, L. W., Woods, A. E., & Wells, M. R. (1987). Food composition and analysis. Springer.
• 4 Yousef, A. E., Waite-Cusic, J. G., & Perry, J. J. (2022). Analytical food microbiology: A laboratory manual (2nd ed.). John Wiley & Sons.
• 5 Shen, C., & Zhang, Y. (2017). Food microbiology laboratory for the food science student: A practical approach. Springer.
• 6 Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern food microbiology (7th ed.). Springer.
• 7 Toldrá, F. (Ed.). (2021). Handbook of dairy foods analysis (2nd ed.). CRC Press.
• 8 Cheung, P. C. K., & Mehta, B. M. (Eds.). (2013). Handbook of food chemistry. Springer.
• 9 Yam, K. L., & Lee, D. S. (Eds.). (2012). Emerging food packaging technologies: Principles and practice. Woodhead Publishing.
• 10 NIIR Board of Consultants & Engineers. (2012). Food packaging technology handbook. NIIR Project Consultancy Services.
• 11 Belitz, H.-D., Grosch, W., & Schieberle, P. (2009). Food chemistry (4th ed.). Springer.
• 12 Potter, N. N., & Hotchkiss, J. H. (1995). Food science (5th ed.). Springer.
• 13 Food Safety and Standards Authority of India. (2015). Manual of methods of analysis of foods: Milk and milk products. FSSAI, Government of India.
• 14 Puniya, A. K., & Vij, S. (n.d.). Practical manual for food and industrial microbiology. National Dairy Research Institute.
• 15 Rajuva, R. T. A., & Joy, P. P. (n.d.). A food technology lab manual. Kerala Agricultural University.