FOOD MICROBIOLOGY AND SAFETY-PRACTICAL

Paper Code: 
24DHFN816
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to

  1. Learn to isolate, maintain and identify microorganisms.
  2. Gain knowledge about characteristics of bacteria and fungi.
  3. Determine the food quality of different food products.
  4. 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

24DHFN 816

Food Microbiology and Safety-Practical (Practical)

CO331: Perform laboratory experiments aimed at growing, isolating and identifying microorganisms on the basis of their morphology and other characteristics in various samples

CO332: Identify the bacteria or fungi by applying staining technique.

CO333:Compile comprehensive practical records and culminate verbal communication skills to converse effectively with examiner

CO334: 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

 

 

 

 

Unit I: 
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 & tounderstand 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.
Academic Year: 
2024-2025
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