Syllabus
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Course Code: FND-304 Course Name: Food Microbiology |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | 1. Introduction to Food Microbiology. 2. Microbial growth and methods of measurement of growth. 3. Factors affecting growth of microorganisms in food: intrinsic (nutrient content, pH and buffering capacity, redox potential, antimicrobial constituents, water activity), extrinsic (relative humidity, temperature, gaseous atmosphere). |
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| 2 | 4. Nutritional requirements, nutritional types, culture media and its types for microorganism. 5. Sources of contamination and microbial spoilage of: milk and milk products, eggs and poultry, fish and other sea foods, Cereal and cereal products, meat and meat products, Vegetables and fruits, canned foods. 6. Food Preservation: General principles of food preservation, various classical physical, chemical, and biological methods of preservation. New developments in food preservation techniques. |
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| 3 | 7. Fermented foods: Production of fermented milk and milk products, plant-based products, pickles, fish products, and meat products, Bread, Vinegar, Yoghurt, Bear, Wine, probiotics and prebiotics. 8. Food borne diseases: Food borne infections including bacterial, viral and fungal infections. Study of infections due to food borne parasites. Symptoms and methods of prevention and control of food borne diseases caused by following: • Bacterial agents: Salmonella, Staphylococcus, Clostridium, E. coli. • Fungal agents: Aspergillus, Fusarium, penicillium. • Viruses:Polio, Hepatitis • Protozoa: Giardia, Entamoeba. |
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| 4 | 9. Microorganisms as food: single cell proteins, Mushrooms. 10. Microbiological criteria for food testing and Quality control. The HACCPsystem and food safety used in controlling microbiological hazards. |
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