The course will enable the student to-
CO17:Assess the microbial growth requirements, their morphology and reproduction
CO18:Characterise the spoilage by microorganisms in foods and role of microorganisms foods
CO19: Evaluate the role of microorganisms in health and diseases
CO20:Developskills to preserve foods by various food preservation techniques.
CO21:Examine various methods of waste product handling and pest control.
CO22: Contribute effectively in course-specific interaction
Introduction to Microorganisms
· General morphology, classification, growth and reproduction of micro-organism bacteria, fungi.
Factors affecting growth: pH, water activity, oxygen availability, temperature, nutrients, O-R potential
Role of Microorganisms in Food
Definition of spoilage and contamination
Role of microbes in health
Preservation of food using different methods:
Preservation by use of drying and dehydration
Waste Management
· Waste product handling- planning for waste disposal,
Solid wastes and liquid wastes disposal
Suggested Reading:
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