Food Safety, Processing &Technology

Food processing is a process by which non-palatable and easily perishable raw materials are converted to edible and potable foods and beverages, which have a longer shelf life. Biotechnology helps in improving the edibility, texture, and storage of the food; in preventing the attack of the food, mainly dairy, by the virus like bacteriophage  producing antimicrobial effect to destroy the unwanted microorganisms in food that cause toxicity  to prevent the formation  and degradation of other toxins and anti-nutritional elements present naturally in food.

  • Food microbiology
  • Biotechnology of food traceability
  • Enzymes in dairy, beverage and food industry
  • Potential health benefits of probiotics and functional foods
  • Indigenous food production
  • Biotechnology in food processing, packaging and quality control
  • Human nutrition and metabolism
  • Current status and future prospects of food biotechnology.

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