CHAITANYA BHARATHI INSTITUTE OF TECHNOLOGY (A)
  • Biotech-Food Biotechnology-E-III-VI-2020-21
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    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210208-1- Introduction to FBT,Scope and importance of food biotechnology
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210210-2-Nutritive value of the food,Consumption and structure of foods
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210212-3-Importance of industrial processing of foods
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210216-4-Recent techniques involved in packaging
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210218-5-Food labeling
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210223-6-Food grade polymers
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210225-7,8-UNIT-2-Probiotics,Nutraceuticals,GM Foods,HFCS-
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210302-9-Beverages- Coffee,Tea
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210309-10-Bakery products and Biscuits
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210316-11-Milk Products,Mushroom Development
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210318-12,13-unit-3:Food spoilage,Intrinsic and Extrinsic factors
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210323-14-Food preservation:Inhibition and killing principle
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210325-15,16-D,Z,F value,Clostridium botulinum
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210330-17-Clostridium,Salmonella introduction
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210401-18,19-Salmonella and Vibrio
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210406-20-Mechanism of action of cholera toxin
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210408-21,22-Shigella and Viruses
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210415-23,24-Fungi ,Algae,Protozoans-Completed Unit-3
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210427-25-Classification of Enzymes in the food industry
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210429-26,27-Production of Flavours and Enzymes used ,Proessing of Meat,Fishes, Vegetables and Milk
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210504-28-Thermal Processing of Food
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210506-29-Thawing of food materials, UNIT-5; Food preservation using radiation
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210506-30-characteristics of radiations of interest in food industry
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210511-31-principles underlying the destruction of microorganism by irradiation,processing of food for irradiation
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210513-32,33-Applications of Radiation,Legal status of Irradiated food, Storage stability of irradiated foods
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210520-34,35 Food Preservation with low and High Temperatures,Preservation of foods by Drying, equipment for Drying.
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210525-36 Various technologies used in Food Preservation and Processing of foods
    AY2021-UG-SEM-6-BIOTECH-18BTE08-FBT-YV-20210527-37,38 Revision and discussion of old question papers
    Slip tests
    SLIP TEST -1
    Slip test-2
    Assignment
    Assignment-2
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    Biotech-Food Biotechnology-E-III-VI-2020-21
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    Course info

    1. Home
    2. Courses
    3. Biotechnology
    4. AY 2020-21
    5. VI Semester
    6. Biotech-Food Biotechnology-E-III-VI-2020-21
    7. Summary

    Biotech-Food Biotechnology-E-III-VI-2020-21

    • Teacher: Dr.G.Vijaya Laxmi Assistant Professor
    • Teacher: Ms.Y.Vineetha Assistant Professor
    Skill Level: Beginner

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