BFT403 Food Biochemistry and Biotechnology Syllabus
AKTU B.Tech · 4th Semester · Unit-wise syllabus (effective 2023-24)
BFT403 Food Biochemistry and Biotechnology (also written as KFT403) is a subject in Semester 4 of the AKTU B.Tech programme, prescribed by Dr. A.P.J. Abdul Kalam Technical University. It carries 3 credits with an L-T-P of 2-1-0. The syllabus is divided into 5 units: Enzymes. The complete unit-wise topic list, course outcomes and reference books are given below, taken from the official AKTU syllabus effective from 2023-24.
BFT403 Subject Details
| Subject Code | BFT403 / KFT403 |
|---|---|
| Subject Name | Food Biochemistry and Biotechnology |
| University | Dr. A.P.J. Abdul Kalam Technical University (AKTU) |
| Course | B.Tech (Bachelor of Technology) |
| Year / Semester | 2nd Year · 4th Semester |
| Credits | 3 |
| L-T-P | 2-1-0 |
| Total Units | 5 |
| Scheme Effective From | 2023-24 |
| Last Verified | 2026-08-17 |
BFT403 Food Biochemistry and Biotechnology Unit-Wise Syllabus
Official AKTU syllabus (effective 2023-24) — 5 units.
Unit 1: Enzymes
Enzymes: Nomenclature, classification, sources and properties, mechanism of action, coenzyme and prosthetic groups. Regulation of enzymatic activity, enzyme kinetics, Michaelis Menten equation, effects of pH & temperature, Allosteric enzymes, Inhibition & specificity of enzymes.
Unit 2
Application of enzymes in food processing: Functions, importance and role in food industry. Relevant examples. Endogenous enzymes and their, sources, conversions and specific applications. Role of endogenous enzymes in modification of foods
Unit 3
Mechanism of Digestion, Absorption, Assimilation and Transport of nutrients in human beings Metabolism of carbohydrates, lipids & proteins: glycolysis and respiration, production of ATP, brief description of electron transport chain, β oxidation of long chain fatty acids, ketosis, biosynthesis of fatty acids, Breakdown of proteins, transamination, deamination, decarboxylation, nitrogen fixation, Urea Cycle.
Unit 4
Physiological development; Growth, Maturation and senescence, Fruit ripening and associated biochemical changes, Effect of these developments on quality of fresh produce. Physiology & biochemistry of Respiration in fresh produce. Climacteric and non Climacteric fruits. Biochemical changes as a result of aerobic and anaerobic metabolism, during maturation / storage.
Unit 5
Structure and development of muscle. Biochemical changes associated during conversion of muscle to meat. Post Mortem Glycolysis and Rigor-Mortis. Ante-mortem and post-mortem factors affecting quality of meat Biochemical reactions leading to Quality changes in composition, color, flavour and texture of meat.
BFT403 Course Outcomes
- SEMESTER: IV
- PRE-REQUISITE : NIL
- OBJECTIVE: To furnish a student with knowledge and understanding of the basic biological and chemical processes
- of living cells and enzymes and how these are harnessed into industrial processes and technologies for the
- production, processing and preservation of food and related products.
- Understand the fundamental biochemical principles, structure/function of bio-molecules, metabolic
- pathways and the regulation of biochemical processes.
- Understand the mechanism of enzyme action and identify factors affecting their action.
- Understand and be able to control the major chemical and biochemical (enzymatic) reactions that influence
- food quality with emphasis on food industry applications.
- Understand how the properties of different food components and interactions among these components
- modulate the specific quality attributes of food systems.
- S.No Name of Authors / Books / Publishers Year of
- Publication
- / Reprint
- A L Lehninger, Principle of Biochemistry, 8th Edition, W H Freeman & Co.Ltd. 2021
- Berg, J.M, Tymoczko J.M, Lubert Stryer,” Biochemistry”, 6th Edition, W H Freeman & 2006
- Co.
- Shubhangini A. Joshi, Nutrition and Dietetics, 4thEdition. Tata McGraw Hill Publishing 2017
- Company Ltd.
- JH Weil, “ General Biochemistry”, 6th Edition, New Age International Private Limited 1990
- COURSE DETAILS: Lecture
Frequently Asked Questions about BFT403
What is the syllabus of BFT403 Food Biochemistry and Biotechnology?
The AKTU BFT403 Food Biochemistry and Biotechnology syllabus is divided into 5 units: Enzymes. The complete topic list for each unit is published on this page, taken from the official Dr. A.P.J. Abdul Kalam Technical University syllabus effective from 2023-24.
How many units are there in BFT403?
BFT403 Food Biochemistry and Biotechnology has 5 units in the AKTU syllabus, with an L-T-P (Lecture-Tutorial-Practical) structure of 2-1-0 and 3 credits.
Is BFT403 the same subject as KFT403?
Yes. AKTU renumbered its B.Tech subject codes from the 2022-23 session onwards, so the same subject appears as BFT403 and KFT403 depending on the scheme year. The syllabus content is the same.
Which semester is BFT403 taught in?
BFT403 Food Biochemistry and Biotechnology is taught in Semester 4 of the 2nd year of the AKTU B.Tech programme.
How many credits is BFT403 worth?
BFT403 Food Biochemistry and Biotechnology carries 3 credits in the AKTU evaluation scheme, with an L-T-P of 2-1-0.
Where can I download BFT403 previous year question papers?
AKTU B.Tech previous year question papers for every semester are available to download free on Ryzenstudy, with no login or registration required.
Is this the official AKTU syllabus for BFT403?
Yes. Every topic on this page is taken from the official Dr. A.P.J. Abdul Kalam Technical University syllabus document (AKTU B.Tech 2nd Year Food Technology Syllabus), effective from 2023-24. A direct link to the original AKTU PDF is provided at the top of this page. Last verified on 2026-08-17.
Related AKTU Syllabus
Source: Dr. A.P.J. Abdul Kalam Technical University official syllabus — AKTU B.Tech 2nd Year Food Technology Syllabus, effective from 2023-24. Ryzenstudy is not affiliated with AKTU. Content last verified on 2026-08-17.