FOOD MICROBIOLOGY AND SAFETY (THEORY)

Paper Code: 
HFN 122
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

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

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

COFN5: Assess the interactions between microorganisms and the food environment, and factors influencing their growth and survival.

COFN6: Characterise the spoilage microorganisms and respective food borne illness caused by them.

COFN7: Select and evaluate the microbiological quality control programmes necessary in food production

COFN8: Classify the various food preservation techniques.

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, Poster Presentations,

Power Point Presentations, Individual and group projects,

Open Book Test, Semester End Examination, discussion, demonstration

 

 

 

  
 
12.00
Unit I: 
UNIT I
  •  Historical background, Morphological characteristics-
  • Bacteria
  • Yeast
  • Mold
  • Factors affecting growth of microbes in food: Intrinsic and extrinsic factor
  • Role and significance of micro organisms in food industry: - fermented foods (baked preparations, vegetable foods, soyabean products, dairy products, beer, wine, vinegar, antibiotics).

 

12.00
Unit II: 
Food Spoilage and Food Borne Diseases
  • Factors affecting food spoilage
  • Types of food on the basis of perishability
  • Chemical changes due to spoilage
  •  Spoilage of different groups of food: Cereal and Cereal products, vegetables and fruits, meat and meat products, eggs and poultry, milk and milk products, canned       foods. 
  • Food borne infections and intoxications
  •  Indicator organisms - their role and significance
12.00
Unit III: 
Food Contamination and Preservation
  • ·        Sources and contamination- Air, water, soil, plants, animals and environment.
  • ·         Principles and methods of food preservation –
  • ·         Physical methods-drying, freezing, heat treatment, irradiation, high pressure processing
  • ·         Chemical preservation and natural antimicrobial compounds.
  • ·         Biologically based preservation systems and probiotic bacteria.
12.00
Unit IV: 
Food Safety
  • Factors affecting food safety   - physical hazards, chemical hazards and biological     hazards. Risk and hazard.
  •            HACCP – concept and significance.
  • ·         Personal hygiene
  • ·         Waste product handling (disposal of solid and liquid waste).
  • ·         Food Standards : FSSAI, Codex Alimentarius
12.00
Unit V: 
Unit V
  • ·         Risk analysis: risk assessment- Chemical & biological agents
  • ·         risk management – Elements & general principles,
  • ·         risk communication – Role & responsibilities, Principles
  • ·         Food packaging- concept, significance and functions,
  • ·         Packaging methods, 
  • ·         Classification of packaging materials,
  • ·         Interactions between packaging material and food toxicity hazards,      
  • ·         Biodegradable material & Environmental issues.
  • ·         Labeling requirement and bar coding.
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.
  • Adams M.R., Moss M.O. (2004) Food Microbiology (II Edition) Panima Publishing Cooperation New Delhi .
  •  Roday S. (1999) Food Hygiene & Sanitation Tata Mc Graw 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.
  •  Casida Jr; 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.
References: 

e RESOURCE:

 

Journal

  • ·         Food Microbiology
  • ·         Quality Assurance and Safety of Crops & Foods
  • ·         Food Hygiene and Safety Science
  • ·         Food Quality and Safety
  • ·         International Journal of Food Microbiology
  • ·         Journal of Microbiology Biotechnology and Food Sciences

 

Academic Year: 
2022-2023
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