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