Food Microbiology & Safety (Theory)

• Historical background, Morphological characteristics, role and significance of micro organisms:

1. Bacteria
2. Yeast
3. Mold

• Factors affecting growth of microbes in food: Intrinsic and extrinsic factor

Food Spoilage and Food Borne Diseases                                                           

• 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

Food  Contamination and Preservation                                                         

• Sources and contamination- Air, water, soil, plants, animals and environment.
• Principles and methods of food preservation –

1. Physical methods-drying, freezing, heat treatment, irradiation, high pressure processing
2. Chemical preservation and natural antimicrobial compounds.
3. Biologically based preservation systems and probiotic bacteria.

Food Safety                                                                                                   

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

• Risk analysis: risk assessment, risk management, risk communication
• Food packaging: concept, significance and functions, Classification of packaging materials, Interactions between packaging material and food, Labeling requirement and bar coding.