Online/ e-LMS
Self Paced
Moderate
1 Month
About
Metabolic engineering is transforming the way we think about food production, enabling the design of microbes and plants to create desired flavors and textures naturally. This program delves into the scientific, technological, and practical aspects of engineering metabolic pathways for sensory improvements in food. Participants will learn how genetic modifications can enhance taste profiles, create plant-based alternatives with meat-like textures, and reduce reliance on synthetic additives.
The curriculum is designed for those interested in sustainable food innovations. Participants will gain insights into strain design, systems biology, and industrial-scale applications. Case studies on real-world implementations, such as microbial fermentation to produce natural flavors, will be explored.
Aim
This program explores the principles and applications of metabolic engineering to enhance flavor and texture in foods, providing participants with cutting-edge knowledge in food biotechnology. It emphasizes sustainable practices, innovation, and consumer-driven solutions.
Program Objectives
- Understand the fundamentals of metabolic engineering.
- Explore its applications in flavor and texture modification.
- Learn to design and optimize metabolic pathways.
- Analyze real-world case studies of engineered foods.
- Develop strategies for scaling production sustainably.
Program Structure
Week 1:
- Introduction to Metabolic Engineering
- Basics of Flavor and Texture Science
- Tools: CRISPR, Synthetic Biology, and Systems Biology
Week 2:
- Pathway Design for Flavor Production
- Microbial Fermentation and Process Optimization
- Case Studies: Real-World Applications
Week 3:
- Texture Engineering in Plant-Based Foods
- Sustainable Food Innovation Techniques
- Scale-Up Challenges and Solutions
Week 4:
- Industry Trends and Regulatory Considerations
- Hands-On Project: Designing a Metabolically Engineered Food System
- Final Presentations and Feedback
Participant’s Eligibility
- Undergraduate degree in Food Science, Biotechnology, Microbiology, or Chemical Engineering.
- Professionals in food manufacturing, biotechnology, or fermentation industries.
- Individuals with a strong interest in food innovation and sustainable practices.
Program Outcomes
- Comprehensive understanding of metabolic engineering principles.
- Ability to design and optimize microbial systems for flavor production.
- Knowledge of sustainable practices in food processing.
- Proficiency in applying genetic tools to enhance food quality.
- Insights into industry trends and regulatory frameworks.
Fee Structure
Standard Fee: INR 4,998 USD 110
Discounted Fee: INR 2499 USD 55
We are excited to announce that we now accept payments in over 20 global currencies, in addition to USD. Check out our list to see if your preferred currency is supported. Enjoy the convenience and flexibility of paying in your local currency!
List of CurrenciesBatches
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Key Takeaways
Program Deliverables
- Access to e-LMS
- Real Time Project for Dissertation
- Project Guidance
- Paper Publication Opportunity
- Self Assessment
- Final Examination
- e-Certification
- e-Marksheet
Future Career Prospects
- Food Biotechnology Specialist
- R&D Scientist in Flavor Development
- Process Engineer in Fermentation Technology
- Consultant in Sustainable Food Innovations
- Entrepreneur in Plant-Based Foods
- Product Manager in Functional Food Companies
Job Opportunities
- Food biotechnology companies
- Fermentation-based flavor and texture firms
- Plant-based and alternative protein startups
- Food tech companies leveraging AI and metabolic engineering
- Regulatory agencies focusing on food safety and biotechnology
- Research institutions specializing in food innovation and metabolic engineering integration
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Recent Feedbacks In Other Workshops
great knowledge about topic.