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 method.

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

FSQ 302

Food Microbiology (Theory)

 

 

 

 

 

 

The students will be able to –

 

CO29: Identify the important pathogens and spoilage microorganisms in foods

CO30: Examine the principles involving food preservation

CO31: Identify the principles that make a food product safe for consumption

CO32: Develop the understanding of  food spoilage during preparation, processing and storage to potential spoilage microorganisms

CO33: Identify the intrinsic and extrinsic factors affecting the growth of microbes in foods.

 

Approach in teaching:

Interactive Lectures, Discussion, assignments

 

Learning activities for the students:

Self learning assignments, Seminar presentation

Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation,

 

9.00
Unit I: 
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: 
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: 
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: 
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: 
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

 

Essential Readings: 
  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: 
2020-2021
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