Coming soon
FOOD MICROBIOLOGY& SAFETY (THEORY)
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
Unit I:
Introduction
Historical background of microorganisms in food, Role and significance of microbes in food, common genera of bacteria and fungi found in foods (Their morphology,
classification and reproduction. Intrinsic and extrinsic factors affecting growth of microbes in food.
9.00
Unit II:
Food Contamination and Preservation
Sources and contamination. Factors affecting spoilage. Principles and methods of food preservation – High temperature, low temperature, drying, concentration, irradiation, antibiotics, chemical preservatives, salt and sugar..
9.00
Unit III:
Food Spoilage and Food Borne Diseases
Spoilage of different groups of food: Cereal and Cereal products, vegetables and fruits, meat and meat products, eggs and poultry, milk and milk products, canned foods. Food borne infections and intoxications, general methods of diagnosis. Indicator organisms - their role and significance.
9.00
Unit IV:
Food Safety
Factors affecting food safety - physical hazards, chemical hazards and biological hazards. Risk and hazard. HACCP – concept and significance. Personal hygiene and sanitation (Asepsis).Waste product handling (disposal of solid and liquid waste).
9.00
Unit V:
Fermented foods and Microbes as food
Fermented foods - bread, cheese, vinegar, alcoholic beverages, fermented dairy products and oriental fermented foods. Single cell proteins.
Academic Year:
