Food Biotech Ipr And Biosafety Puja

L T P Cr 3 0 0 3.0 BTC0174 : FOOD BIO-TECHNOLOGY, BIOSAFETY AND IPR

Unit I Traditional fermented foods Meat, fish, bread, soya bean, coffee, cocoa, tea. Food fermentations: fermented milk, cheese, butter, yogurt. Alcoholic beverages (beer, wine, whisky). Unit II SCPs spirulina, yeast etc as food supplements, edible fungus mushrooms. Food processing, Food preservation and storage, Growth of microorganisms in foods, food spoilage, control mechanism of food spoilage Physical and chemical. Unit III Food borne diseases: gastroenteritis, diarrhea, shigellosis, salmonellosis, typhoid, cholera, polio, hepatitis, dental infections etc. Food borne intoxications: Staphylococcal, Bacillus, Clostridium etc. Unit III Biohazards, Bioethics, Biological weapons, Biosafety in laboratories, General Introduction to Intellectual Property Rights in Biotechnology, Patent Claims, Foreign Patents, IPR in India. Syllabus Text Book(s): 1. G.F.G. Lopez, G. Canaas, E.V. Nathan, Food sciences and food biotechnology, C.R.C. Press, 2003. 2. Prometheus Books publications, Genetically midified food, M. Ruse, D. Castle, 2003. 3. Cartagena Protocol on Biosafety, January 2000. Reference Books: 1. Biological Warfare in the 21st century, by M.R. Dano, Brassies London, 1994. 2. Safety Considerations for Biotechnology, Paris, OECD, 1992 and latest publications. 3. Biosafety Management by P.L. Traynor, Virginia polytechnic Institute Publication, 2000.