Coming soon
FOOD MICROBIOLOGY& SAFETY
Paper Code:
HFN 122
Credits:
03
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
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
9.00
- Historical background, Morphological characteristics, role and significance of micro organisms:
- Bacteria
- Yeast
- Mold
- Factors affecting growth of microbes in food: Intrinsic and extrinsic factor
9.00
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.
9.00
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.
9.00
Food Safety
- Factors affecting food safety - physical hazards, chemical hazards and biological hazards. Risk and hazard.
- HACCP – concept and significance.
- Personal hygiene and sanitation
- Waste product handling (disposal of solid and liquid waste).
9.00
- Risk analysis: risk assessment, risk management, risk communication
- Food packaging: concept, significance and functions, Classification of packaging materials, Interactions between packaging material and food, Labeling requirement and bar coding.
Academic Year:
