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FOOD MICROBIOLOGY (THOERY)
Paper Code:
FSQ 301
Credits:
03
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
This course will enable the students to -
• Gain deeper knowledge of role of micro-organisms in humans and environment.
• Understand the importance of micro-organisms in food spoilage and to learn advanced, techniques used in food preservation.
• Understand the recent procedures adopted in various food operations to prevent foodborne disorders and legal aspects involved in these areas.
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Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to –
CCO22: Identify the principles that make a food product safe for consumption CO23: Develop the understanding of food spoilage during preparation, processing and storage to potential spoilage microorganisms CO24: Differentiate between the intrinsic and extrinsic factors affecting the growth of microbes in foods. CO25: Relate spoilage of food to food poisoning
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Approach in teaching: Interactive Lectures, Discussion, assignments
Learning activities for the students: Self-learning assignments, Seminar presentation |
Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects |
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
• Consortium of Microorganisms in food
• General characteristics, classification, identification and importance of
• Moulds
• Yeast and Yeast like Fungi
• Bacteria
9.00
Unit II:
UNIT II
• 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 III:
UNIT III
• Microbiology of different foods- Spoilage and contamination- sources, types, effects on the following
• Cereal and cereal products
• Milk and Milk Products
• Vegetable and fruits
9.00
Unit IV:
UNIT IV
• Microbiology of different foods- Spoilage and contamination- sources, types, effects on the following
• Meat and Meat Products
• Fish and sea foods
• 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:
1. Pelezar, M.I. and Reid, R.D. (1993) Microbiology McGraw Hill Book Company, New York, 5th Edition.
2. Atlas, M. Ronald (1995) Principles of Microbiology, 1st Edition, Mosby-Year Book, Inc, Missouri, U.S.A.
3. Topley and Wilson’s (1983) Principles of Bacteriology, Virology and Immunity, Edited by S.G. Wilson, A. Miles and M.T. Parkar, Vol. I: General Microbiology and Immunity, II: Systematic Bacteriology. 7th Edition. Edward Arnold Publisher.
4. Block, J.G. (1999) Microbiology Principles and Explorations, 4th Edition John Wiley and Sons Inc,
5. Frazier, W.C. (1988) Food Microbiology, Mc Graw Hill Inc. 4th Edition,
6. Jay, James, M. (2000) Modern Food Microbiology, 6th Edition. Aspen publishers, Inc., Maryland.
7. Banwart, G. (1989) Basic Food Microbiology, 2nd Edition. CBS Publisher.
References:
e RESOURCES:
Journals
FOOD MICROBIOLOGY
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
FOOD BIOTECHNOLOGY
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Academic Year:
