Coming soon
Food Microbiology & Safety (Practical)
This course will enable the students to –
1. Learn to isolate, maintain and identify microorganisms.
2. Gain knowledge about characteristics of bacteria and fungi.
3. Determine the food quality of different food products.
4. Have an insight of sanitation and hygiene practices in food industries
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Course outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to –
COFN19: Differentiate the organisms likely to grow in food products like wheat, maize, peanut, garlic etc. COFN20: Perform laboratory experiments aimed at isolating and identifying common food poisoning causing microbes COFN21: Classify spoilage microorganisms according to the foods they are most likely to affect based on the intrinsic and environmental characteristics of the food COFN22: Design and carry out laboratory experiments to evaluate the microbial quality of common food products |
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
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Quiz, Individual and group projects, Semester End Examination, demonstration
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CONTENTS
· Preparation of sterilized media.
· Isolation of pure culture
· Maintenance & preservation of pure culture Simple & Gram’s staining
· Determination of potability of water by MPN test.
· Methylene Blue Reductase Time Test for checking microbial quality of milk.
· Analysis of microbial count from air, water, soil by Standard Plate Count (SPC) technique.
· Determination of indicator organisms in water & food on selected media (any two)
· E.coli (b) Shigella (c)S.aureus (d)Salmonella
· Isolation and identification of microorganisms (fungi & bacteria) from spoiled food items.
· Blotter’s Test (a) Cereals- Wheat & Maize
· Pulses- Blackgram& Chick pea
· Others-Peanut/Coconut/Ginger/garlic/Turmeric
· Visit to Food Manufacturing Unit/Processing Units/Hotels to observe processing & manufacturing of food products; to learn various microbial techniques & to understand HACCP functioning.
SUGGESTED BOOKS:
· 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.
SUGGESTED REFERENCE BOOKS:
· Adams M.R., Moss M.O. (2004) Food Microbiology (II Edition) Panima Publishing Cooperation New Delhi .
· Roday S. (1999) Food Hygiene & Sanitation Tata McGraw 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.
· CasidaJr; 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.
e RESOURCES:
· https://www.youtube.com/watch?v=_TbPwIzGFNA – Construction and working of Laminar Flow Hood
· https://www.youtube.com/watch?v=rP-6ybf3ocQ – Construction and working of Autoclave
· https://www.youtube.com/watch?v=KRL7Bt3F38k – Construction and Working of Hot Air Oven
· https://www.youtube.com/watch?v=KHg_PyjQPwk Culture media
· https://www.youtube.com/watch?v=FwW_2ii1Zoo Spread plate technique
· https://www.youtube.com/watch?v=loyeVy1D-3o – Serial dilution
Journal:
· Food Quality and Safety
· Journal of Food Safety and Food Quality-archiv fur lebensmittelhygiene
· Quality Assurance and Safety of Crops & Foods
· Food Hygiene and Safety Science
· Italian Journal of Food Safety
· Comprehensive Reviews in Food Science and Food Safety
