On completion of this subject the student should be able to:
1. Use basic microbial techniques in isolation and characterization of microorganisms used in production of fermented foods and other microbial products;
2. Understand microbial enzyme synthesis and immobilization techniques;
3. Understand biotechnology and the significance it plays towards food security;
4. Understand and differentiate translation and transcription processes that take place in microbial cells in proteins synthesis;
5. Know what single cell proteins are, the different microorganisms as sources and the overall significance in food security;
6. Comprehend of the basic stages involved in producing malts for the brewing industry.
Different types of fermentation and microorganisms involved: malting, brewing technology and their biochemistry; Immobilised enzymes as food processing aid and their use as analytical tools in food; Nature and variety of biotechnological processes involving micro-organisms; Traditional techniques of fermentation; Brewing industries in PNG; Tissue culture development and techniques; Methods in biotechnology; A practical program will complement the lecture course and will involve fermentation and enzyme activities.
Joshi, V. K., Singh, R. S., Food biotechnology: principles and practices, IK International Publishing House, New Delhi, India, 2012.
Mittal, G. S., Food biotechnology: techniques and applications, Technomic Publications, Lancaster, USA, 1992.
Higgins, I. J., Best, D. J., Jones, J., Biotechnology principles and applications, Blackwell Scientific, Oxford, UK, 1985.
Continuous assessment 40%
Written examination 60% (1×3 hrs.)
Phone: +675 473 4999 Fax: +675 475 7776
