FOOD MICROBIOLOGY AND SAFETY (THEORY)

Paper Code: 
FSQ-231
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

Objectives:

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 methods

 

Course Outcomes

Learning and teaching strategies

Assessment Strategies

 
 

CO12:Classify micro-organismsbased on their morphology, growth and reproduction.

CO13:Assess the process of spoilage and contamination of food.

CO14:Outline the principles of sanitation and hygiene.

CO15:Compare and contrast the methods of waste product handling and pest control.

Approach in teaching:

Lecture method

Power point presentation  Discussions

Tutorials

 

Learning activities for the students:

Self learning assignments

Effective questions

Seminar presentation

Giving tasks

Class test

Semester end examinations

Quiz

Assignments

Presentations

 

 

 

 

 

  
 

 

9.00
Unit I: 
UNIT I
  • General morphology, classification, growth and reproduction of micro-organism bacteria, fungi.
  • Factors affecting growth: pH, water activity, oxygen availability, temperature, nutrients, O-R potential and others     

 

9.00
Unit II: 
Unit II
  • Microbiology of different foods. Definition of spoilage and contamination            

 

 

9.00
Unit III: 
Unit III
  • Microbial intoxication and infections: Name of diseases and causal organisms.
  •  Beneficial effects of micro-organisms (Concept of fermentation.) Various types of fermented products.

 

9.00
Unit IV: 
Unit IV

·         Importance of sanitation and hygiene -  personal hygiene of food handler-habits, clothes, illness, education of food handler in handling and serving food.

Sanitation-kitchen equipment and systems-structure and layout of food maintaining clean environment, cleaning of equipment / utensils                 

9.00
Unit V: 
Unit V
  • Waste product handling- planning for waste disposal, solid wastes and liquid wastes       
  • Control of infestation: rodent control, vector control and use of pesticides  

         

 

Essential Readings: 

TEXT Books:

  1. Roday, S. (2011). Food Hygiene and Sanitation. Tata McGraw Hill Publishers, New Delhi
  2. Principles of food sanitation – II Edition. AVI Book. Van Nostrand Reinhold, New York.
  3. Longree, K. (1967). Quantity Food Sanitation, Interscience Publishers, New York.

 

 

References: 

REFERENCE BOOKS:

  1. Principles of food sanitation – II Edition. AVI Book. Van Nostrand Reinhold, New York.
  2. Kawata, K. (1963). Environmental Sanitation in India, Lucknow Publishing House.
  3. Longree, K. (1967). Quantity Food Sanitation, Interscience Publishers, New York.

 

 

 

Academic Year: 
2023-2024
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