Syllabus
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Course Code: MMB-402 Course Name: Food & Dairy Microbiology |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Microorganisms important in food microbiology: Taxonomical classification of microbes associated with food products, their phenotypic and biochemical identification. Food associated molds, yeasts, yeast-like fungi and bacteria. General microbiome of food material. Intrinsic and extrinsic factors affecting microbial growth in foods: Intrinsic factors (Nutrient contents, pH, moisture contents/water activity, antimicrobial barriers, Antimicrobial substances), Extrinsic factors (relative humidity, temperature, gaseous atmosphere). Microbiology of foods: Microbial habitat of specific food materials, adaptations and changes in microbiome of vegetables, fruits, milk, fermented and non-fermented milk products, fresh meats, poultry and non-dairy fermented foods. |
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| 2 | Microbial spoilage of foods: Types and causes of spoilage of cereals and cereals products, spoilage of vegetables and fruits, juices, spoilage of meat and meat products, spoilage of fish and other sea foods, spoilage of eggs and other poultry products, spoilage of milk and milk products. Study of microorganisms responsible for spoilage and microbial succession during spoilage. Brief insights into chemical and physical spoilage of foods. Food preservation: General principles of food preservation, various classical physical, chemical, and biological methods of preservation. New developments in food preservation techniques. Analysis of practical implementation of such techniques. HACCP technology. |
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| 3 | Fermentation processes: Production of fermented milk and milk products, plant-based products, pickles, fish products, and meat products, bread, baker’s yeast, Edible mushroom (Agaricus, Volverella, Pluerotus). Manufacture of starter cultures from lab to pilot scale. Batch submerged and solid-state fermentation of foods. Food beverages and enzymes: Concept of human microbiome, probiotics and prebiotics. Insight into health benefits of fermented milk products. Understanding benefits of tradition and non-traditional fermented foods. Introduction to the concept of bioactive compounds and brief study of such compounds from fermented foods including malt beverages, wines, distilled liquors and vinegar. |
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| 4 | Food-borne diseases: Food borne infections including bacterial, viral and fungal infections. Study of infections due to food borne parasites. In depth study of various types and causes of food intoxication. Botulism, Staphylococcal food poisoning, Clostridium perfringens food poisoning, Bacillus cereus gastroenterititis, Salmonellosis, Escherichia coli diarrhea, and colitis, Vibrio cholera. Fungal poisoning: Aspergillus, Penicillium, Claviceps, Fusarium.Summary of prevention of microbial food infections. Identification and first aid for specific types of food infections. |
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