FOOD MICROBIOLOGY AND SAFETY--PRACTICAL

Paper Code: 
CCND 806
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  • Learn to isolate, maintain and identify microorganisms.
  • Gain knowledge about characteristics of bacteria and fungi.
  • Determine the food quality of different food products.
  • Have an insight of sanitation and hygiene practices in food industries

 

Course Outcomes: 

Course

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course Code

Course title

24CCND806

Food Microbiology and Safety -Practical (Practical)

CO141: Perform laboratory experiments aimed at growing, isolating and identifying microorganisms on the basis of their morphology and other characteristics in various samples

CO142: Identify the bacteria or fungi by applying staining technique.

CO143: Compile comprehensive practical records and culminate verbal communication skills to converse effectively with examiner

CO144: Contribute effectively in course specific interaction

Approach in teaching:

Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion

 

Learning activities for the students:

Self learning assignments, Effective questions, presentations, Field trips

Quiz,

Individual and group projects,

Semester End Examination, demonstration

 

 

 

 

CONTENTS

  • Preparation of sterilized media.
  • Isolation of pure culture 
  • Maintenance & preservation of pure culture Simple & Gram’s staining
  • Determination of potability of water by MPN test.
  • Methylene Blue Reductase Time Test for checking microbial quality of milk.
  • Analysis of microbial count from air, water, soil by Standard Plate Count (SPC) technique.
  • Determination of indicator organisms in water & food on selected media (any two)
    1. E.coli (b) Shigella (c) S.aureus (d) Salmonella
  • Isolation and identification of microorganisms (fungi & bacteria) from spoiled food            items.
  • Blotter’s Test          

     (a) Cereals- Wheat & Maize

  1. Pulses- Black gram & Chick pea
  2. Others-Peanut/Coconut/Ginger/garlic/Turmeric
  • Visit to Food Manufacturing Unit/Processing Units/Hotels to observe processing & manufacturing of food products; to learn various microbial techniques & to       understand HACCP functioning.

 

Essential Readings: 
  • Frazier and Westhoff (2006) Food Microbiology by. Tata Mc. Graw Hill Publishing   Company Ltd. New Delhi.
  • Banwart (2004) Basic Food Microbiology CBS Publishers & Distributors New Delhi.
  • Cappucino, James G (1999) Microbiology; A Laboratory Manual (VI Edition) Addison-     Wesley Publishing Company.

 

 

References: 
  • Adams M.R., Moss M.O. (2004) Food Microbiology  (II Edition) Panima Publishing Cooperation New Delhi .
  • Roday S. (1999) Food Hygiene & Sanitation Tata McGraw Hill
  • James M. Jay (2005) Modern Food Microbiology (IV Edition), CBS Publishers & Distributors New Delhi.
  • Potter & Hotchkiss Food Science CBS Publishers & Distributors New Delhi.
  • Ramesh Vijaya K. (2007) Food Microbiology, MJP Publishers Chennai.
  • CasidaJr; L.E. (2002)Industrial Microbiology New Age International (p) Ltd. New Delhi.
  • Deshmukh A.M. (2007) Handbook of media &Stains & Reagents in Microbiology. Oxford Book Company, India.

E- Resources:

 

 

Academic Year: 
2023-2024
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