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Unit I
Unit I
History and importance of food microbiology. Beneficial vs. harmful microorganisms. Microbial classification and taxonomy. Sources of Microorganisms in Foods. Types of microorganisms in food: Bacteria, fungi (yeasts and molds), viruses, and parasites; General characteristics and identification of Food Microorganisms. Microbial cell structure and function. Methods for studying microorganisms in food: Microscopy, culturing, molecular techniques.
History and importance of food microbiology. Beneficial vs. harmful microorganisms. Microbial classification and taxonomy. Sources of Microorganisms in Foods. Types of microorganisms in food: Bacteria, fungi (yeasts and molds), viruses, and parasites; General characteristics and identification of Food Microorganisms. Microbial cell structure and function. Methods for studying microorganisms in food: Microscopy, culturing, molecular techniques.
Unit II
Unit II
Microbial Growth, Growth Curve, Growth Culture, Growth Cultivation & Growth Measurement. Factors affecting microbial growth in food: Intrinsic and Extrinsic factors. Control of microbial growth: Physical, Chemical and Biological methods. Indicator organisms and microbial standards. Detection and Enumeration of Microorganisms
Microbial Growth, Growth Curve, Growth Culture, Growth Cultivation & Growth Measurement. Factors affecting microbial growth in food: Intrinsic and Extrinsic factors. Control of microbial growth: Physical, Chemical and Biological methods. Indicator organisms and microbial standards. Detection and Enumeration of Microorganisms
Unit III
Unit III
Mechanisms of Food spoilage. Types of spoilage in different food products (Meat, Dairy, Vegetables, Fruits, Cereals). Food Fermentations: Definition and types of fermentation; Microbial Metabolism in Fermentation, glycolysis, alcoholic fermentation and acidic fermentations; Factors affecting microbial growth and fermentation efficiency; Types of Fermented Foods; Health Benefits of Fermented Foods.
Mechanisms of Food spoilage. Types of spoilage in different food products (Meat, Dairy, Vegetables, Fruits, Cereals). Food Fermentations: Definition and types of fermentation; Microbial Metabolism in Fermentation, glycolysis, alcoholic fermentation and acidic fermentations; Factors affecting microbial growth and fermentation efficiency; Types of Fermented Foods; Health Benefits of Fermented Foods.
Unit IV
Unit IV
Common Foodborne Diseases: Infections and Intoxications, Causative Agents , Mechanism, Incubation Period and Symptoms. Gut microbiota and its impact on food and health. Probiotics and prebiotics in food products.
Common Foodborne Diseases: Infections and Intoxications, Causative Agents , Mechanism, Incubation Period and Symptoms. Gut microbiota and its impact on food and health. Probiotics and prebiotics in food products.
Unit V
Unit V
Microbial Processes & Applications: Single Cell Protein, Industrial Alcohols, Enzymes & Vitamins, Bacteriocins & Antibiotics.
Microbial Processes & Applications: Single Cell Protein, Industrial Alcohols, Enzymes & Vitamins, Bacteriocins & Antibiotics.
References:
References:
Food Microbiology 5e ; Author, William C Frazier, Dennis C Westoff, K N Vanitha ; Publisher, McGraw Hill Education (India) .
Food Microbiology. Third Edition by Martin R. Adams and Maurice O. Moss. University of Surrey, Guildford.
Modern Food Microbiology. by James M. Jay, Martin J. Loessner, David A. Golden
Basic Food microbiology. by George J. Banwart . Second edn. Publisher:Springer-Verlag New York Inc.
Handbook of Indigenous Fermented Foods. K.H. Steinkrus, Marcel Dekker, Inc 2.
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