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 understand:
● Understand the importance of microorganisms in food spoilage
● To gain insight into techniques used for analysis microbial quality of foods

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

  
 

The students will be able to –

 

CO30: Paraphrase the importance of micro-organisms in food spoilage.

CO31: Demonstrate 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

  

 

CONTENTS
  • 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: 
1. Roday S. Food Hygiene and sanitation, McGraw Hill Education, 2017
2. Singh K., Hygiene and sanitation in Hotel Industry, Naman Publisher & Distributors, 2011
3. Capuchino and Sherman Microbiology: A Laboratory Manual, 10th Edition.
 
Academic Year: 
2022-2023
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