Food Biotechnology PDF Print E-mail


Food biotechnology Projects

Biotechnology has a long history of use in food production and processing. For ten thousand years fermentation, a form of biotechnology, has been used to produce wine, beer and bread. Selective breeding of animals such as horses and dogs has been going on for centuries. Selective breeding of essential foods such as rice, corn and wheat have created thousands of local varieties with improved yield compared to their wild ancestors.

Types of works

  1. Food Technology Projects - Click Here to open
  2. Fermented Foods Production
  3. Plant propagation of Food Crops using Plant Tissue culture techniques
  4. Designing & Standardizing crop specific novel Biopesticides [Bacterial, Viral & fungal origin]
  5. Gene Transfers [rDNA]

A brief history

Food Biotechnology A brief history

Food biotechnology has been evolving for centuries.
  • Around 10,000-15,000 years ago humans started to domesticate wild plants to produce the crops we have today. They were able to do this because plants genetically modify themselves– often at quite high rates, but in random ways. The crops we grow would not have occurred in nature; rather, humans directed their evolution. These crops often do not resemble their wild ancestors and can no longer live in the wild.
  • In 2500 BC, Egyptians were breeding geese to make them bigger and better tasting when cooked.
  • Documentation of fermentation in food production dates back to 6000 BC.
  • Foundations for food biotechnology, including pasteurization, advances in understanding heredity and genetics, and hybrid corn production (or crossbreeding), were laid in in the 1800’s and early 1900’s.
  • Modern food biotechnology dates back to 1972 when genes were transferred between organisms for the first time by researchers Stanley Cohen and Herbert Boyer. Working to help people living with diabetes, they lifted genetic material from one organism's DNA and copied it into another organism’s DNA. It was the beginning of the story of insulin.
  • In 1982 human insulin was developed with biotechnology. Insulin for treatment of diabetes was originally obtained from the pancreas of pigs and cows. In 1982, Boyer isolated a gene for insulin production from human DNA. He then inserted it into bacteria, which allowed the gene to reproduce a larger quantity of insulin for diabetics. This scientific advancement vastly improved the availability and purity of insulin for people living with diabetes.
  • In 1990 the cheese-making process was improved through biotechnology. Researchers removed a rennet-producing gene from calves’ stomachs and reproduced it in bacteria. The biotechnology-produced enzyme, chymosin, eliminated the need for rennin from calves’ stomachs for the production of cheese. Also, researchers in the United Kingdom developed a yeast that sped up the leavening process by rearranging and duplicating certain yeast genes. [Source: ]
  • In 1994 the Flavr Savr® tomato was the first whole food produced using modern biotechnology to be approved for sale in the U.S. It was developed to have less water and therefore better firmness than a conventional tomato. Unfortunately, it suffered in the marketplace because harvesting machines at the time damaged the soft, already ripened fruit, which made delivery of the Flavr Savr® to retail difficult.
  • An herbicide-tolerant variety of soybean was introduced in 1997; As of 2005, this crop was the most cultivated biotechnology crop in the United States.
  • In 1998, the Hawaiian papaya industry was revived from devastation with a genetically-enhanced virus-resistant variety. Papaya ring spot virus (PRSV), a devastating and hard to control disease, infected the Hawaiian papaya crop. Scientists used genetic engineering to develop a PRSV-resistant papaya (similar to how vaccines are used for humans). Papaya production rebounded significantly.
  • Other crop introductions in the 1990’s included insect-protected potato, corn, and cotton, and virus-resistant squash.
  • April 2002, the genome of the rice plant was described. With the mapping of the world’s most widely used grain, scientists expect to be able to entify the genes responsible for disease and drought resistance in the rice plant and help protect this staple for the world’s growing population.
  • In 2005, the tenth year of biotech crop cultivation, 8.5 million farmers (90% of whom live and work in developing nations) planted biotech crops in 21 countries.

Please download information sheet regarding all Biotechnology Project work fields from these links - Click Here PDF Download [PDF] Click Here PDF Download [Word]

Topics & Titles

Present topics / titles

  1. Studies on Delayed ripening of fruits
  2. Foods with medicinal values
  3. Environmentally sustainable food crops development


Protocols Used in various Projects under this field

Protocols vary depending upon the type of topic selected.

What do NTHRYS Provide?

What do NTHRYS provide in project work schedule / module?

  • Certification Issued for all project works.
  • Live Practical exposure to all protocols in methadology.
  • Complete assistance in Thesis / project report making.
  • Complete guidance for reviews in the middle of project works.
  • [Optional] - Accommodation assistance [Lodging & Bording] for girls & Boys separately.
  • Following Plagiarism rule for report making if required by candidates belonging to certain Universities which has such rule.
  • Publication assistance for 5 months & above duration projects.
  • A website profile to every candidate after completion of project work to facilitate direct project proof to placements / consultancies / feedback checking firms

Fee Details

Fee Details

The above field falls under Group C Field. The below mentioned fee details are applicable to the same.

Fee Details in Rs per student

10 – 20 Days

1 Month – 45 Days

2 –2 ½ Months

3 Months

4 Months

5 Months



8 – 9 Months

10 – 11 Months

12 Months

PhD Projects














Group 2 - 4





Group Projects are Not provided for these durations.

Note: Fees mentioned in this table is for single student either in a group or as an individual.
For PhD projects and other academic assistance please contact us.

Group 5 - 7





Group 8 - 10







  1. Food Biotechnology
  2. Food Biotechnology is an international, peer-reviewed journal that is focused on recent developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods. Other areas of strong interest are fermentation to improve foods, food ingredients, functional foods, and food waste remediation. In addition, articles addressing the topics of modern molecular and biochemical approaches to improving food safety are also published

  3. Food Science and Biotechnology
  4. The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB), an international journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST), provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and a review related to food science and biotechnology

  5. International Journal of Food Engineering
  6. This journal is devoted to publishing high quality articles in engineering disciplines related to processing foods. It is a web-based publication taking the whole range of the advantages of the electronic editorial and web-publishing system developed by bepress to allow rapid processing of the articles and multimedia presentation of the total research. The areas of interest covered by the International Journal of Food Engineering (IJFE) are: Heat, mass transfer and fluid flow in food processing; Food properties including thermal, chemical and mechanical properties; Food microstructure development and characterization; Electronics and instrumentation in food industry; Control and system engineering for food industry; Application of artificial intelligence in food engineering research and in industry; Food biotechnology; Thermal processing; Non-thermal food processing; Separation and purification processes for food production; Food engineering education (course instruction, innovations in laboratory development, and classroom problems); Plant design using conceptual design techniques; Mathematical modeling and software development for food processing purposes.

  7. Food Technology and Biotechnology
  8. Food Technology and Biotechnology is an international journal of primary scientific category, which publishes original scientific papers, preliminary communications, scientific notes and reviews, covering the topics of: molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, enology and waste treatment. The official language of the journal is English, and the full text, together with the abstracts in Croatian, is available on the web site of the journal. It is an official journal of the Faculty of Food Technology and Biotechnology, University of Zagreb, and has been partially funded by the Ministry of Science and Technology, Republic of Croatia. It is also the official journal of the Croatian Society for Biotechnology and the Slovenian Microbiological Society. Food Technology and Biotechnology is indexed in Current Contents, Science Citation Index Expanded, WoS, Scopus, Food Science and Technology Abstracts, Chemical Engineering and Biotechnology Abstracts, Foodline: Food Science and Technology, Current Biotechnology Abstracts, Chemical Abstracts, CAB Abstracts, VINITI, VITIS-VEA and DOAJ. Impact factor for 2010 is 0.976.

  9. Food and Bioprocess Technology
  10. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.

  11. International Journal of Food, Agriculture & Environment (JFAE)
  12. This print and online scientific International Journal of Food, Agriculture & Environment 'JFAE' accepts original research, reviews or short notes. This journal gives an excellent opportunity to researchers, lecturers, students or experts to publish a research work or achievements. (see instructions to authors) Only accepted manuscripts will be published within a short period of time varying between 3 and 6 months.

  13. Food Technology Monthly journal of food science
  14. Published by the Institute of Food Technologists. The journal publishes news and articles regarding developments of new and improved food sources, products and processes, their use by industry and consumers; and their effective regulation by government agencies. Free downlaods of current and archived articles.

  15. African Journal of Food, Agriculture, Nutrition and Development
  16. The African Journal of Food Agriculture, Nutrition and Development (AJFAND) is intended to act as a forum to create awareness of the multiplicity of challenges facing Africa. The peer reviewed journal (published biannually) focuses on social science, biochemical, food and nutrition related research and information. It also addresses issues related to agriculture, food security, and nutrition that affect Africa's development and people's livelihoods. Current articles are accessible in full text.

  17. Journal of Dairy Science
  18. The journal is published by the American Dairy Science Association and focuses on general dairy research articles. The journal provides free access to archived articles 12 months after publication.

  19. American Journal of Food Technology
  20. Quarterly, peer-reviewed, open access journal on food technology and related fields.

  21. Food Science and Technolgy Research
  22. Open access journal (1999-2005) by the Japanese Society for Food Science and Technology.

  23. Food Technology and Biotechnology
  24. Food Technology and Biotechnology is an official journal of Croatian Society for Biotechnology and Slovenian Microbiological Society. The open access, peer-reviewed, international journal is devoted to the publication of papers covering the topics of development, production and processing of human foods and beverages, application of biotechnology, genetic modifications and molecular biology to plants, animals and microorganisms, food production and fermentation science, chemistry and biochemistry of foods, enzyme properties, biochemical pathways and mechanisms.

  25. Journal of Food Technology in Africa
  26. The Journal of Food Technology in Africa is published quarterly and focuses on original research findings on food science and technology with an expanded scope including food engineering, food management, food production and nutrition. Archives articles (2001 - 2004) are freely available in full text.

  27. The Open Food Science Journal
  28. The Open Food Science Journal is an Open Access online journal, which publishes research articles, reviews, and letters in all areas of food science and technology

  29. Czech Journal of Food Sciences
  30. The Czech Journal of Food Sciences an open access, international peer-reviewed journal published under the auspices of the Czech Academy of Agricultural Sciences. The bimonthly journal focuses on original research, critical review articles, and short communications dealing with chemistry, biochemistry, microbiology, analyse, technology, engineering, nutrition and economy.

  31. African Journal of Food Science
  32. The African Journal of Food Science (AJFS) is an open access, peer-reviewed, monthly journal that publishes articles in all areas of food sciences

  33. Food Science and Technology International
  34. Food Science and Technology International is a leading peer reviewed journal that covers diverse specific aspects related to food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods

  35. International Journal of Food Sciences and Nutrition
  36. The International Journal of Food Sciences and Nutrition is a peer-reviewed scientific journal that covers food science and nutrition. It is published by Informa Healthcare. The editor in chief is C.J.K Henry.

  37. GM Crops GM
  38. Crops utilizes an online submission and tracking system designed to provide efficient service to authors. Through the online system, author files are automatically converted to PDFs, submissions are acknowledged by email, and authors can track their manuscript through the stages of the peer review process

  39. International Journal of Biotechnology
  40. The objectives of the IJBT are to develop, promote and coordinate the science and practice of biotechnology. It also aims to help professionals working in the field, engineering and business educators and policy-makers to contribute, to disseminate information and to learn from each other's work. The international dimension is emphasised in order to overcome cultural and national barriers and to meet the needs of accelerating technological change and changes in the global economy.

  41. Journal of Food and Agriculture
  42. Journal of Food and Agriculture is a half yearly publication by the Faculty of Agriculture and Plantation Management and Faculty of Livestock fisheries and Nutrition of the Wayamba University of Sri Lanka which provides a valuable forum for scientists endeavoring in research and development aspects in agriculture, food and nutrition.

  43. Journal of Food Science and Technology Nepal
  44. The official journal of the Nepal Food Scientists and Technologists Association (NEFOSTA).

  45. Journal of Food Processing & Technology
  46. Food Processing & Technology includes set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry.

  47. Innovative Romanian Food Biotechnology
  48. This is an international scientific electronic journal which publishes papers from all areas related to biotechnology, genomics, food research, health and nutrition, biosensors, food safety and waste bioconversion.

    Mission: to contribute to the progress and application of scientific discoveries, by providing free access to research information online without financial, legal or technical barriers. All international research journal articles are freely distributed and available from multiple websites.

  49. African Journal of Food Science
  50. The African Journal of Food Science (AJFS) provides rapid publication (monthly) of articles in all areas of Food Science such as Sensory analysis, Molecular gastronomy, Food safety, Food technology etc. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published approximately one month after acceptance. All articles published in AJFS are peer-reviewed.

  51. International Journal of Sociology of Agriculture and Food
  52. The International Journal of Sociology of Agriculture and Food provides a forum for debates about international issues related to food and agriculture, and welcomes contributions from the social sciences, including sociology, science and technology studies, human geography, political science, and consumer, management and environmental studies. It welcomes interdisciplinary approaches to social, cultural, political and environmental aspects of food production
    and consumption as well as processes of agricultural change.

  53. International Journal of Food Science & Technology
  54. The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects including pure research in the various sciences associated with food; and practical experiments designed to improve technical processes.

  55. Journal of Medicinal Food
  56. Journal of Medicinal Food delivers original research on the chemistry and biochemistry of the bioactive constituents of food, and substantiates their efficacy, safety, and potential uses. International in scope, the Journal advances the knowledge of the development of new food products and dietary supplements targeted at promoting health and the prevention and treatment of disease.

  57. International Journal of Food Safety, Nutrition and Public Health (IJFSNPH)
  58. IJFSNPH intends to contribute to the improvement of public health, nationally and internationally, through quality research and a better understanding of the science involved in food safety, nutrition and dietetics, food studies, food and restaurant management. This unique initiative aims broaden the context of public health and health equity and to integrate the study of these various disciplines to promote better health for all sections of society

  59. The Journal of Microbiology, Biotechnology and Food Sciences
  60. Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed scientific journal for publishing of scientific articles from general microbiology including bacteria, fungi, yeats, algae, protozoa and viruses. Microbial, animal and plants biotechnology and physiology, modern biotechnologies, genetics, molecular biology, agriculture and food chemistry, food control, evaluation and processing of food, food biochemistry and environmental science of agriculture.

  61. Innovative Food Science and Emerging Technologies
  62. Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions on new developments in food science and emerging technologies. The work described should be innovative either in the approach or in the methods used.

  64. For more than 60 years, this award-winning journal has offered readers scholarly, in-depth, analytical articles, providing insight into the actions of FDA, FTC, and USDA, how the courts interpret these actions, and the reaction of industry. Articles published in the Food and Drug Law Journal are heavily cited and reviewed by your peers. The Food and Drug Law Journal is published four times per year.

  65. International Journal of BioSciences and Technology (IJBST) ISSN: 0974-3987
  66. Encourage and motivate researchers in challenging areas of BioSciences viz., BioEngineering, BioEthics, BioMedical Engineering, BioTechnology, Medical Informatics, Medicine, Medical Sciences, Pharmacy, Psychology and all areas of Allied Health Sciences, Management, Technology, Law and Public Health and BioEntrepreneurship & BioMarketing, GeoSciences, Atmospheric Sciences, and Remote Sensing; BioMetrics and Forensics within the scope of BioSciences.

  67. Food Additives & Contaminants
  68. Food Additives & Contaminants, Part A is covered by the following abstracting and indexing services: SIIC DataBases, BIOSIS, CAB International, Cambridge Scientific Abstracts, Chemical Abstracts, Contents Pages in Education; Current Awareness in Biological Services (CABS), Current Contents®/Agriculture, Biology and Environmental Science, Educational Research Abstracts Online, Environmental Abstracts, Environmental Periodical Bibliography, Excerpta Medica/EMBASE, Fish and Fisheries Worldwide, Food Science and Technology Abstracts, Index Copernicus Journals Master List, Index Medicus/MEDLINE, NISC database, Rapra Polymer Library, Research Alert, Science Citation Index®, Science Citation Index Expanded™, SciSearch®, SCOPUS, The Food Trades Directory of the UK and Europe and UnCover.

  69. Food Chemistry
  70. Food Chemistry publishes original research papers dealing with the chemistry and biochemistry of foods and raw materials covering the entire food chain from `farm to fork.

  71. Food Digest
  72. The journal publishes original papers and reviews that describe interrelationships between foods and all aspects of the physiological, biophysical, microbial and neuro-humoral components of digestion, acquisition and assimilation, with particular emphasis on the role of food structure.

    The scope includes papers describing the influence of the hierarchical elements of food structure including nanoparticulate formulations, also foods containing prebiotics, probiotics, genetically engineered microorganisms and other agents which influence digestion in its broadest sense including effects on gut associated immune and neurohumoral systems on any of the gut components including the hind gut.

    While the principal area of focus of the journal is in regard to human digestion we welcome papers that explore these areas in animal and in vitro models and which compare these processes in an evolutionary sense particularly in regard to hominids.

  73. Food Hydrocolloids
  74. Food Hydrocolloids only publishes original and novel research that is of high scientific quality. Research areas include basic and applied aspects of the characteristics, properties, functionality and use of macromolecules in food systems. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents, film formers or surface-active agents. Included within the scope of the journal are studies of real and model food colloids - dispersions, emulsions and foams - and the associated physicochemical stability phenomena - creaming, sedimentation, flocculation and coalescence.

  75. Food Research International
  76. Food Research International is the successor to the Canadian Institute of Food Science and Technology Journal. Building on the quality and strengths of its predecessor, Food Research International has been developed to create a truly international forum for the communication of research in food science.

  77. Food Protection Trends
  78. Published as the general Membership publication by the International Association for Food Protection, each issue contains refereed articles on applied research, applications of current technology and general interest subjects for food safety professionals. Regular features include industry and association news, an industry-related products section and a calendar of meetings, seminars and workshops. Updates of government regulations and sanitary design are also featured. Food Protection Trends is read by over 9,000 individuals around the world.

  79. Fermentation Technology

Fermentation Technology (FMT), a broad-based journal was founded on two key tenets: To publish the most exciting researches with respect to the subjects of Fermentation. Secondly, to provide a rapid turn-around time possible for reviewing and publishing, and to disseminate the articles freely for research, teaching and reference purposes.


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