Food Microbiology

Paper Code: 
FSQ 302
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to:

  • Gain deeper knowledge of micro organisms in humans and environment
  • Understand the importance of microorganisms in food spoilage and to learn advanced techniques used in food preservation.
  • Understand the latest procedures adopted in various food operations  to prevent food borne disorders and legal aspects involved in such cases.
  • Become aware of the food quality determinants and their estimation methods

 

9.00
Unit I: 

The evolution of Food Microbiology

  • Origin of Food Microbiology
  • Scope of Food Microbiology

 Food as a substrate for Microorganism

  • Hydrogen ion concentration (Ph)
  • Moisture requirement: The concept of water activity
  • oxidation reduction potential
  • nutrient content
  • inhibitory substances and biological structure
  • combined effects of factors effecting growth

 

 

9.00
Unit II: 

 Consortium of Microorganisms in food

 General characteristics, classification, identification and importance of

  • Moulds
  • Yeast and Yeast like Fungi
  • Bacteria
9.00
Unit III: 

Contamination of Foods

  • From green plants, fruits, animals, sewage, soil, water, air and during processing and handling.

 

   General principles underlying spoilage: Chemical changes caused by Microorganisms

  • Fitness or unfitness for consumption
  • Causes of spoilage
  • Classification of Foods by ease of spoilage
  • Factors affecting kinds and numbers of microorganism in food
  • Factors affecting the growth of microorganism in food

 

  Microbial and biochemical aspects of Food Spoilage

  • Microorganism in Food Spoilage
  • Biochemical Spoilage
  • Yeast and Moulds in Food Spoilage
  • Chemical Spoilage

 

9.00
Unit IV: 

Microbiology of different foods- Spoilage and contamination- sources, types, effects on the following

  • Cereal and cereal products
  • Sugar and Sugar Products
  • Vegetable and fruits
  • Meat and Meat Products
  • Fish and sea foods
  • Milk and Milk Products
  • Canned Foods

 

9.00
Unit V: 

Microbial intoxication & Infection- sources of   contamination of foods, toxin production and physiological action. Sources of Infection of Foods by pathogenic organisms- symptoms & method of control

Beneficial effects of microorganism & Probiotic

Relevance of microbiological standards for food

 

References: 
  1. Banwart, G.T. Basic Food Microbiology. CBS Publisher, New Delhi
  2. Frazier, W.C. ‘Food Microbiology’ 4th Edition 1988. McGraw Hill, New York.
  3. Pelczar H.J. and Rober D. ‘Microbiology’ 2nd Edition 1968. McGraw Hill, New York.
  4. Jay J.H. ‘Modern Food Microbiology’ CBS Pub., New Delhi. Jacob, M. (1989). a safe food handling. A training guide for manager.WHO, Geneva, Marriott, N. G.

 

 

Academic Year: 
2018-2019
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