Course Contents

Industrial biotechnology – introduction and scope; microorganisms commonly used in industry; media and nutritional requirements of industrial organisms; screening for productive strains and strain improvement; culture collections; fermentation and fermenters; extraction of fermented products; production of beer, wines, spirits and vinegar; use of single cell proteins as food products; biocatalysts; microbial insecticides; production of metabolites: organic acids and amino acids; vaccines and antibiotic production PRACTICALS Isolation of lactobacillus from dairy products, fruit juices, etc.; fermentation of different sugars by bacteria (or other microorganisms); identification of proteases/ amylases producing bacteria; extraction of hydrolytic crude enzymes from microbes; effect of environmental factors (e.g., pH, temperature, salt, etc.) on activity of crude enzymes.

Course Synopsis

To provide students with a broad-based introduction to the field of industrial biotechnology.

Course Learning Outcomes

1. To enable students to acquire knowledge base of facts about use of living systems and organisms to develop or make useful products and to develop or make useful products, their interaction with their internal and external environment and interdisciplinary relationship. 2. Critical thinking skills in the analysis of data and hypothesis involving logical reasoning and statistical analysis