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Paper Code: 
24FSQ-231
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

The course will enable the student to-

  • Gain deeper knowledge of microorganisms in humans and the environment
  • Understand the importance of microorganisms in food spoilage and to learn advanced techniques used in food preservation.
  • Understand the role of microbes in causing food borne illnesses
  • Become aware of techniques involved in waste product management
Course Outcomes: 

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

12.00
Unit I: 
UNIT I

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 

12.00
Unit II: 
UNIT II

Role of Microorganisms in Food                               

Definition of spoilage and contamination     

  • Spoilage of various foods
  • Fermented Foods    (Baked, Dairy, Traditional Oriental products and beverages)
12.00
Unit III: 
UNIT III

Role of microbes in health                                 

  • Microbial intoxication and infections: Name of diseases and causal organisms.
  • Microbial products (antibiotics, preservatives, amino acids, GM foods)
12.00
Unit IV: 
UNIT IV

Preservation of food using different methods:        

Preservation by use of drying and dehydration

  • Preservation by use of high temperature
  • Preservation by use of low temperature
  • Preservation by use of chemical preservatives
  • Preservation by use of sugar and salt
  • Preservation by use of oils and spices

            

12.00
Unit V: 
UNIT V

Waste Management                                                      

·        Waste product handling- planning for waste disposal,

Solid wastes and liquid wastes disposal

Essential Readings: 
  1. Ramesh Vijaya K. (2007) Food Microbiology, MJP Publishers Chennai.
  2. CasidaJr; L.E. (2002)Industrial Microbiology New Age International (p) Ltd. New Delhi
  3. Roday, S. (2011). Food Hygiene and Sanitation. Tata McGraw Hill Publishers, New Delhi
  4. Principles of food sanitation – II Edition. AVI Book. Van Nostrand Reinhold, New York.
  5. Van Grade S.J and Woodburn M. Food Preservation and Safety Principles and Practice, Surabhi Publications,  Jaipur. 1999.
References: 

Suggested Reading:

  1. Principles of food sanitation – II Edition. AVI Book. Van Nostrand Reinhold, New York.
  2. Kawata, K. (1963). Environmental Sanitation in India, Lucknow Publishing House.
  3. Longree, K. (1967). Quantity Food Sanitation, Interscience Publishers, New York.

 

E resources:

  1. https://hmhub.in/ hygiene-and-sanitation-in-food-sector/
  2. https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/
  3. https://www.egyankosh.ac.in/bitstream/123456789/73124/1/Unit-10.pdf
  4.  https://www.fssai.gov.in/cms/food-safety-and-standards-regulations.php
  5.   https://www.slideshare.net/Adrienna/fssai-act-presentation
  6.   file:///C:/Users/HP/Downloads/vdoc.pub_food-hygiene-and-sanitation.pdf

 

Academic Year: 
2024-2025
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