Unit 1:
1. Normal flora of food
2. Factors affecting food
3. Food borne infections
4. Food poisoning
Unit 2:
5. Food spoilage & Preservation
6. Chemical Preservatives
7. Pasteurization
Unit 3:
8. Fermented dairy products
9. Microbes as food
Unit 4:
10. MPN
11. Food Safety
12. GMP
13. HACCP
Food poisoning
milk spoilage
Chease
probiotics