Course

1. Water quality analysis- MPN test.
2. Dye reduction tests for milk quality determination-methylene blue reductase test.
3. Breed count method for bacterial enumeration in milk.
4. Determination of viable counts in food: Standard plate count method.
5. Food production: yogurt and mushrooms.
6. Production and estimation of lactic acid by Lactobacillus
7. Detection of microbial spoilage of canned foods.

LEARNING OBJECTIVES:

The course intends to provide basic exposure to food enumeration, quality control, and detection of spoilage pathogens in food.

COURSE OUTCOMES:

After completing the course, students shall be able to

CO1. Understand quality control of food products and water. 

CO2. Demonstrate basic skills in food enumeration methods. 

CO3. Designate methods to detect food spoilage pathogens.

REFERENCES:

1. Harley, John P. 2011. 15th edition. Laboratory exercises in microbiology. New York: McGraw-Hill.
2. Ray, B., & Bhunia, A. K. (2008). Fundamental food microbiology. 15^th Boca Raton: CRC Press.