Food Microbiology & Safety (Theory)

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).

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

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.

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 Factors affecting food safety   - physical hazards, chemical hazards and biological hazards. Risk and hazard.

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.