Coming soon
ADD ON
Paper Code:
24FSQ233
Credits:
02
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
CO29: Analyze the various nutrients in foods & food products.
CO30:Examine the growth conditions of microbes and identify various microbes by various biochemical techniques establish the microbiological quality of food products
CO31: To compile comprehensive practical records for analysis of nutritive and microbial quality of foods and cultivate verbal communication skills to converse effectively with examiners
CO32: Contribute effectively in course-specific interaction
Course Outcomes:
CONTENTS
- Titratable acidity & pH
- Estimation of Proximate composition – moisture, fat, carbohydrate, crude protein, fibre, ash.
- Quantitative estimation of vitamin-C
- Quantitative estimation of minerals – calcium, iron and phosphorus
- Different methods of sterilization and disinfections
- Preparation of media
- Bacterial staining
- Fungal Staining
- Water potability tests
- Standard Plate Count for water and foods
Essential Readings:
Essential Reading:
- Bewitt. Microbiological assay
- Joslyn.. methods in food analysis
- Jacob. Chemical methods in food analysis
- Egan and Sawyer. Pearson’s chemical analysis of foods
- Kirk R.S and Sawyer R. Pearson’s Composition and Analysis of Foods, Addison Wesley Longman, Inc. 1999.
- ISI Handbook of Food Analysis Parts I, II, III & IV. Indian Standard Institutes. 1984.
References:
Suggested Reading:
- Cappucino, James G (1999) Microbiology; A Laboratory Manual (VI Edition) Addison- Wesley Publishing Company.
- Adams M.R., Moss M.O. (2004) Food Microbiology (II Edition) Panima Publishing Cooperation New Delhi .
- Deshmukh A.M. (2007) Handbook of media &Stains & Reagents in Microbiology. Oxford Book Company, India.
e Resources:
- https://www.britannica.com/science/microbiology
- https://pdfcoffee.com/food-microbiology-by-wc-frazier-pdf-free.html
- https://download.e-bookshelf.de/download/0000/0061/47/L-G-0000006147- 0002334748.pdf
Academic Year:
