FOOD MICROBIOLOGY (PRACTICAL)

Paper Code: 
FSQ 303
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Understand the importance of microorganisms in food spoilage.
  2. Gain insight into techniques used for analysis microbial quality of foods.

 

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

FSQ 303

Food Microbiology (Practical)

 

 

 

 

 

 

 

 

The students will be able to –

 

CO35:Judge the importance of micro-organisms in food spoilage.

CO36:Experiment the techniques used to analyze the microbial quality of foods

Approach in teaching:

Interactive Lectures, Discussion, Demonstration, Team teaching

 

Learning activities for the students:

Self learning assignments, Simulation, Powerpoint presentation, Giving tasks, Laboratory practical

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual projects

 

  • Bacterial staining
  • Identification of fungi
  • Water potability tests
  • Microbiological analysis of different foods
  • Preparation of media
  • Different methods of sterilization and disinfections
  • Aseptic inoculation techniques

 

Essential Readings: 
  • Banwart, G.T. Basic Food Microbiology. CBS Publisher, New Delhi
  • Frazier, W.C. ‘Food Microbiology’ 4th Edition 1988. McGraw Hill, New York.
  • Pelczar H.J. and Rober D. ‘Microbiology’ 2nd Edition 1968. McGraw Hill, New York.
  • Jay J.H. ‘Modern Food Microbiology’ CBS Pub., New Delhi. Jacob, M. (1989). a safe food handling. A training guide for manager.WHO, Geneva, Marriott, N. G.

 

Academic Year: 
2021-2022
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