FOOD MICROBIOLOGY& SAFETY (THEORY)

Paper Code: 
HFN 122
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

  1. Gain deeper knowledge of microorganisms in humans and environment
  2. Understand the importance of microorganisms in food spoilage and to learn advanced techniques used in food preservation.
  3. Understand the latest procedures adopted in various food operations to prevent food borne disorders and legal aspects involved in such cases.
  4. Become aware of the food quality determinants and their estimation methods

Course  Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

 

 

HFN  122

 

Food Microbiology& Safety

(Theory)

 

 

 

 

 

The students will be able to –

COFN6: Explain the interactions between microorganisms and the food environment, and factors influencing their growth and survival.

COFN7: Describe the characteristics of food borne, waterborne and spoilage microorganisms, and food borne illness.

COFN8: Explain the microbiological quality control programmes necessary in food production

COFN9: Describe the various preservation techniques for foods.

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

 

 

Quiz, Poster Presentations,

Power Point Presentations, Individual and group projects,

Open Book Test, Semester End Examination, discussion, demonstration

 

 

 

 

 

12.00
Unit I: 
UNIT I
  • Historical background, Morphological characteristics-
    • Bacteria
    • Yeast
    • Mold
  • Factors affecting growth of microbes in food: Intrinsic and extrinsic factor
  • Role and significance of micro organisms in food industry: - fermented foods (baked preparations, vegetable foods, soyabean products, dairy products, beer, wine, vinegar, antibiotics).

 

12.00
Unit II: 
UNIT II

Food Spoilage and Food Borne Diseases                                        

  •  Factors affecting food spoilage
  • Types of food on the basis of perishability
  • Chemical changes due to spoilage
  • 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
  • Indicator organisms - their role and significance

 

 

 

12.00
Unit III: 
UNIT III

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.

 

 

 

12.00
Unit IV: 
UNIT IV

Food Safety                                                                                                                                                            

  • Factors affecting food safety   - physical hazards, chemical hazards and biological hazards. Risk and  hazard.
  • HACCP – concept and significance.
  • Personal hygiene
  • Waste product handling (disposal of solid and liquid waste).
  • Food Standards : FSSAI, Codex Alimentarius

 

 

12.00
Unit V: 
UNIT V
  • Risk analysis: risk assessment- Chemical & biological agents
    • risk management – Elements & general principles,
    • risk communication – Role & responsibilities, Principles
  • Food packaging- concept, significance and functions,
    • Packaging methods, 
    • Classification of packaging materials,
    • Interactions between packaging material and food toxicity hazards,      
    • Biodegradable material & Environmental issues.
    • Labeling requirement and bar coding.

 

Essential Readings: 
  • 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
References: 
  • Adams M.R., Moss M.O. (2004) Food Microbiology  (II Edition) Panima Publishing Cooperation New Delhi .
  • Roday S. (1999) Food Hygiene & Sanitation Tata Mc Graw 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.
  • Casida Jr; 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.

 

 

 

 

Academic Year: 
2020-2021
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