FOOD MICROBIOLOGY THEORY

Paper Code: 
FSQ 302
Credits: 
3
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: 
UNIT I
The evolution of Food Microbiology
Origin of Food Microbiology
Scope of Food Microbiology
 Food as a substrate for Microorganism
Hydrogen ion concentration (Ph)
Moisture requirement: The concept of water activity
oxidation reduction potential
nutrient content 
inhibitory substances and biological structure 
combined effects of factors effecting growth
7.00
Unit II: 
UNIT II
Consortium of Microorganisms in food 
 General characteristics, classification, identification and importance of
Moulds
Yeast and Yeast like Fungi
Bacteria
11.00
Unit III: 
UNIT III
Contamination of Foods
From green plants, fruits, animals, sewage, soil, water, air and during processing and handling.
 
   General principles underlying spoilage: Chemical changes caused by Microorganisms
Fitness or unfitness for consumption
Causes of spoilage
Classification of Foods by ease of spoilage
Factors affecting kinds and numbers of microorganism in food
Factors affecting the growth of microorganism in food
 
  Microbial and biochemical aspects of Food Spoilage 
Microorganism in Food Spoilage
Biochemical Spoilage
Yeast and Moulds in Food Spoilage
Chemical Spoilage
9.00
Unit IV: 
UNIT IV
Microbiology of different foods- Spoilage and contamination- sources, types, effects on the following
Cereal and cereal products
Sugar and Sugar Products
Vegetable and fruits
Meat and Meat Products
Fish and sea foods
Milk and Milk Products
Canned Foods
9.00
Unit V: 
UNIT-V
Microbial intoxication & Infection- sources of   contamination of foods, toxin production and physiological action. Sources of Infection of Foods by pathogenic organisms- symptoms & method of control
Beneficial effects of microorganism & Probiotic
Relevance of microbiological standards for food
 
 
Essential Readings: 
References
1. Banwart, G.T. Basic Food Microbiology. CBS Publisher, New Delhi
2. Frazier, W.C. ‘Food Microbiology’ 4th Edition 1988. McGraw Hill, New York.
3. Pelczar H.J. and Rober D. ‘Microbiology’ 2nd Edition 1968. McGraw Hill, New York.
4. Jay J.H. ‘Modern Food Microbiology’ CBS Pub., New Delhi. Jacob, M. (1989). a safe food handling. A training guide for manager.WHO, Geneva, Marriott, N. G.
Academic Year: