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.
Program Deliverables
- Access to e-LMS
- Real-Time Project for Dissertation
- Project Guidance
- Paper Publication Opportunity
- Self Assessment
- Final Examination
- e-Certification
- e-Marksheet
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