Course Details
Subject {L-T-P / C} : LS6007 : Food Microbiology { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Srinivasan Muthuswamy
Syllabus
Basics of Microbiology: Microorganisms associated with foods: Bacteria – Beneficial and Contaminants. Molds, Yeast and their importance. Viruses – growth and multiplication. Factors affecting the growth of bacteria. Methods of screening, isolation and enumeration of bacteria, fungi and algae.
Conventional and modern methods of preservation: Thermal mode of preservation: Pasteurisation and appertization. Determination of D and Z values. Spoilage of canned foods. Aseptic packaging. Low-temperature storage.
Non-thermal methods of preservation: High pressure processing. Irradiation. Use of chemical preservatives,
Natural food preservatives. Microbiological quality control and HACCP
Biological methods of food preservation: Use of bacteriophages and bacteriocins as food preservatives
Microbiology of milk, milk products and oriental food products
Microbiology of milk. Yogurt and Cheese fermenting organisms. Lactic acid, citric acid and mixed acid
fermentations. Traditional vegetable fermented products. Fermented oriental food products.
Probiotics and Prebiotics: Concepts of probiotics and prebiotics. Characteristics of probiotic microorganisms. Selection, screening and identification of probiotic microorganisms and prebiotic oligosaccharides. Methodologies to study the probiotic and prebiotic characters. Concept of synbiotics.
Food borne pathogens: Food Poisoning and intoxication. Food borne diseases associated with Bacillus spp., Clostridium botulinum, Escherichia coli, Salmonella, Staphylococcus aureus, Shigella spp., Hepatatis, Gastroenteritis viruses, Entamoeba histolytica and Entamoeba coli.
Course Objectives
- Explains the factors that influence microbes in food
- Describes the standard methods and some recent rapid methods for <br />detection and enumeration of microorganisms
- Describe food borne pathogens to the origins, growth, environments and methods of control or prevention
- Explain the various physical methods of food preservation, the role of antimicrobial <br />chemicals and industrial strategies of ensuring safe foods
Course Outcomes
The course acquaints students with microbial aspects of food, which includes the methods to control the spoilage microbes and promoting the nutritive value of foods by fermentation technology.
Essential Reading
- M.R. Adams and M.O. Moss, Food Microbiology, Panima Publishing corporation
- William C Frazier and Dennis C.Westoff, Food Microbiology, The Mc Graw-Hill
Supplementary Reading
- Bhunia AK, Foodborne Microbial pathogens – Mechanisms and Pathogenesis, Springer Food Science Text Series
- Labbe RG, Garcia, S., Guide to Foodborne Pathogens, Wiley Blackwell