This course will enable the students to:
Course Outcomes (COs):
Course |
Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Paper Code |
Paper Title |
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FSQ 302 |
Food Microbiology (Theory)
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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.
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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, |
The evolution of Food Microbiology
Food as a substrate for Microorganism
Consortium of Microorganisms in food
General characteristics, classification, identification and importance of
Contamination of Foods
General principles underlying spoilage: Chemical changes caused by Microorganisms
Microbial and biochemical aspects of Food Spoilage
Microbiology of different foods- Spoilage and contamination- sources, types, effects on the following