DETAILS: 

COURSE NAME: Food Microbiology
COURSE CODE: MIC 207
PROGRAM:  B.Sc  Microbiology
SEMESTER: Four
CREDITS: Three

SYLLABUS:

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

TEXT BOOKS

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