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Course Detail

Course Name Food Microbiology
Course Code MIC 207
Program BSc. in Microbiology
Semester Four
Credits Three
Year Taught 2019


Part 1: History and development of Food microbiology:

Common Food borne Bacteria, Molds and yeasts. Role, and Significance of Microorganisms in Foods. Methods for detection of microorganisms in food: Meat diary, sea foods, vegetables.Physical, Chemical Immunological and biochemical assays.

Part 2: Food Preservation &Principles of Quality Control

Chemicals, Antibiotics, Bacteriocins .Applications of Probiotics and prebiotics,

Part 3: Food spoilage and food borne diseases:

Common food borne pathogens, Entero pathogens and diseases: Applications of food microbiology: Microorganisms in Food Fermentation

Syllabus - Year Taught
2015 2014

Text Books

  1. Food Microbiology. 2nd Edition By Adams
  2. Modern Microbiology, James M.Jay
  3. Fundamental Food Microbiology ,Bibek Ray. CRC press


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