Food Microbiology

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Microbes are being used for the production of foods, food supplements and food ingredients. Microorganisms are widely used in fermentative production, processing, and preservation of various kinds of foods and beverages. Microorganisms are also responsible for food spoilage and food poisoning which result in loss of food products and also cause damage to human and animal health causing health and economic losses. Studying the food microbes and the effects of microbial contamination is vital to various food safety, production, processing, preservation, and storage aspects.

COURSE LAYOUTWeek – I | 1. Introduction to food and nutrition | 2. Introduction to Food Microbiology | 3. History, Development and Scope of Food Microbiology | 4. Microorganisms in Food | Week – II | 5. Food as Substrate for Microbes| 6. Microbial Growth in Foods | 7. Characteristics of Microorganisms in Food | Week – III | 8. Enzymes | 9. Sterilizing Equipments| 10. Laminar Air Flow | Week - IV | 11. Cultivation of Microorganisms (Part –I) | 12. Cultivation of Microorganisms ( Part -2) | 13. Control of Microorganisms in Foods – Part I | Week – V | 14. Food spoilage by Microorganisms ( Part –I)| 15. Food Spoilage by Microorganisms (Part- 2)| 16. Microbial Spoilage of Fish, Meat, Poultry and Egg | 17. Mycotoxins in Poultry | Week – VI | 18.Edible Mushroom and Preservation| 19. Food Borne Diseases (Part-I) | 20. Food Borne Diseases (Part-II) Week – VII | 21. Food Poisoning | 22. Food Adulteration, Contaminants and Detection| 23. Basic Principle of Food Preservation| Week - VIII | 24.Modern Technologies in Food Preservation | 25. Principal and Traditional methods of food Protection in Preservation | 26. Downstream Processing of Fermented Food Products | Week – IX | 27.Fermented Foods - Traditional | 28. Probiotics and Prebiotics | 29. Acidophilus Milk| 30.Fermented dairy products | Week - X | 31.Yeast Fermentation and its Products | 32. Fermenter| 33. Vinegar | Week - XI | 34. Wine | 35. Beer | 36. Distilled Spirits | Week - XII | 37. Single cell Protien | 38. Food Laws and Regulations| 39. HACCP and ISO| 40. Trends in Modern food Microbiology |