FOOD MICROBIOLOGY & SAFETY (Theory)

Paper Code: 
24HFN122
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

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: 

Course

Learning outcome

              (at course level)

Learning and teaching strategies

Assessment

Strategies

Course Code

Course title

 

 

24HFN 122

Food Microbiology & Safety

(Theory)

COFN7: Assess the microbial growth requirements and significance of microbes in the food industry

COFN8: Characterise the spoilage by microorganisms in foods and role of microorganisms in causing diseases

COFN9: Identify sources of

contamination and methods of

preservation

COFN10: Determine the aspects and standards of Food safety

COFN11: Evaluate the microbiological quality, microbial risks involved in food, their control and packaging of food

COFN12: Contribute effectively in course-specific interaction

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: 
Introduction to microorganisms and role in food industry
  • Historical background, Morphological characteristics of Bacteria, Yeast and Mold
  • Factors affecting growth of microbes in food: Intrinsic and extrinsic factor
  • Role and significance of microorganisms in food industry: - fermented foods (baked preparations, vegetable foods, soyabean products, dairy products, beer, wine, vinegar).

 

 

12.00
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: 
: 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: 
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: 
Risk Analysis and Food Packaging
  • 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: 
  1. Frazier and Westhoff (2006) Food Microbiology by. Tata Mc. Graw Hill Publishing Company Ltd. New Delhi.
  2. Banwart (2004) Basic Food Microbiology CBS Publishers & Distributors New Delhi.
  3. Cappucino, James G (1999) Microbiology; A Laboratory Manual (VI Edition) Addison-       
  4. Wesley Publishing Company.
  5. Adams M.R., Moss M.O. (2004) Food Microbiology (II Edition) Panima Publishing Cooperation New Delhi .
  6. Roday S. (1999) Food Hygiene & Sanitation Tata McGraw Hill
  7. James M. Jay (2005) Modern Food Microbiology (IV Edition), CBS Publishers &     Distributors New Delhi.

 

References: 
  1. Potter & Hotchkiss Food Science CBS Publishers & Distributors New Delhi.
  2. Ramesh Vijaya K. (2007) Food Microbiology, MJP Publishers Chennai.
  3. CasidaJr; L.E. (2002)Industrial Microbiology New Age International (p) Ltd. New Delhi.
  4. Deshmukh A.M. (2007) Handbook of media &Stains & Reagents in Microbiology. Oxford Book Company, India.

 

Academic Year: 
2024-2025
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