Food Biotechnology

Food Biotechnology focuses on:

  • Production of enzymes for  food processing
  • Production and Improvement of Saccharomyces Yeast Strains Used in Brewing,Wine Making and Baking
  • Fermentation technology and Production of Fermented Foods
  • Production of  single cell protein, mushrooms, amino acids, organic acids,  Polysaccharides,  Biocolors, Bioflavors
  • Production of dairy starter culture
  • Probiotics
  • Metabolic engineering of bacteria for food processing 
  • Biofilm production and technology
  • Biosensors for food and beverage quality assessment
  • Technologies used for microbial production of  food ingredients
  • Potential uses of cyanobacterial polysaccharides in the food industry
  • Food application of algae
  • Genetically modified foods
  • Detection and quantification of toxins in foods
  • Production of pectinases and utilization in food processing