Course

Unit 1

History and development of Food Microbiology: Common Foodborne Bacteria, Molds and yeasts. The role and significance of microorganisms in foods.

Unit 2

Methods For Detection of Microorganisms in Food: Physical, Chemical Immunological and biochemical assays. 

Unit 3

Food Preservation & Principles of Quality Control: Chemicals, Antibiotics, Preservatives of microbial origin: organic acids. Bacteriocins. Applications of Probiotics and prebiotics, Concept of protective cultures. Hurdle concept.

Unit 4

Food Safety and Quality- HACCP: applications and microbiological criteria. Applications of HACCP in the industry

Unit 5

Food Spoilage and Foodborne Diseases: Common foodborne pathogens, Enteric pathogens, and diseases: Applications of food microbiology: Microorganisms in Food Fermentation.

LEARNING OBJECTIVES:

Students are equipped with knowledge in techniques and experiments related to food preservation, food safety, and sustainability

COURSE OUTCOMES:

After completing the course, students shall be able to

CO1. Define the microbial composition in food. 

CO2. Designate the methods to identify and enumerate microorganisms in food.

CO3. Understand the basics of synthetic and microbial preservation and concepts of protective cultures.

CO4. Understand foodborne infections and prevention methods.

REFERENCES:

• Adams, M. R., and M. O. Moss. Food Microbiology. 15^th edition, Cambridge: Royal Society of Chemistry, 1995.
• Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). 7^th edition, Modern food microbiology. (Springer eBooks.) New York: Springer.
• Ray, B., & Bhunia, A. K. (2008). Fundamental food microbiology. 15^thBoca Raton: CRC Press.