Syllabus (MICROBIOLOGY)

Course Type: MAJ-7

Semester: 5

Course Code: BMCBMAJ05T

Course Title: FOOD AND DAIRY MICROBIOLOGY (THEORY)

(L-P-Tu): 4-2-0

Credit: 6

Practical/Theory: Combined

Course Objective: 1. To provide understanding about the general principles of food microbiology. 2. To learn about the food spoilage microorganisms and the microbiology of food preservation. 3. To appreciate the role of microbes in fermented foods.

Learning Outcome: Upon successful completion of the course the candidate will be able to – 1. Knowthe concepts and scope of dairy and food microbiology. 2. Understand the factors affecting the growth of microorganisms in food. 3. Understand the microbial spoilage of vari

SEMESTER V

MAJOR COURSE 02

COURSE TITLE: FOOD AND DAIRY MICROBIOLOGY (THEORY)

TOTAL HOURS: 60 CREDITS:4

Unit 1. Foods as a substrate for microorganisms No. of hours: 10

Intrinsic and extrinsic factors that affect growth and survival of microbes in foods, natural flora and source of contamination of foods in general

Unit 2. Microbial Contamination & Spoilage of various foods No. of hours: 12

Principles, Spoilage of vegetables, fruits, meat, eggs, fish, milk and milk products, bread, canned foods. Detection of spoilage and characterization

Unit 3. Principles and methods of food preservation No. of hours: 14

Principles, physical methods of food preservation: temperature (low, high, canning, drying), Irradiation, hydrostatic pressure, high voltage pulse, microwave processing and aseptic packaging. Chemical methods of food preservation: salt, sugar, organic acids, SO₂, nitrite and nitrates, ethylene oxide, antibiotics and bacteriocins

Unit 4. Fermented food No. of hours:12

Dairy starter cultures, fermented dairy products: yogurt/curd, cheese, other fermented foods: dosa, sauerkraut, soy sauce, Probiotics: Health benefits, types of microorganisms used, microbial cell as food (single cell protein)

Unit 5. Food borne diseases (causative agents, foods involved, symptoms and preventivemeasures) No. of hours:12

Food intoxications: Staphylococcus aureus, Clostridium botulinum and mycotoxins;

Food infections: Bacillus cereus, Vibrio parahaemolyticus, Escherichia coli,Salmonellosis, Shigellosis, Yersinia enterocolitica, Listeria monocytogenes and Campylobacter jejuni

SUGGESTED READING

1. Stanbury PF, Whitaker A and Hall SJ.(2006). Principles of Fermentation Technology. 2nd edition, Elsevier Science Ltd.
2. Adams MR and Moss MO. (1995). Food Microbiology. 4th edition, New Age International (P) Limited Publishers, New Delhi, India.
3. Banwart JM. (1987). Basic Food Microbiology.1st edition. CBS Publishers and Distributors, Delhi, India.
4. Davidson PM and Brannen AL. (1993). Antimicrobials in Foods. Marcel Dekker, New York.
5. Dillion VM and Board RG. (1996). Natural Antimicrobial Systems and Food Preservation. CAB International, Wallingford, Oxon.
6. Frazier WC and Westhoff DC. (1992). Food Microbiology.3rd edition. Tata McGraw-Hill Publishing Company Ltd, New Delhi, India.
7. Gould GW. (1995). New Methods of Food Preservation. Blackie Academic and Professional, London
8. Jay JM, Loessner MJ and Golden DA.(2005). Modern Food Microbiology. 7th edition, CBS Publishers and Distributors, Delhi, India.
9. Lund BM, Baird Parker AC, and Gould GW. (2000). The Microbiological Safety and Quality of Foods.Vol. 1-2, ASPEN Publication, Gaithersberg, MD.
10. Tortora GJ, Funke BR, and Case CL. (2008). Microbiology: An Introduction. 9th edition.Pearson Education.

COURSE TITLE: FOOD AND DAIRY MICROBIOLOGY (PRACTICAL)

TOTAL HOURS: 60 CREDITS:2

1. Examination of milk quality by methylene blue reduction test.
2. Preparation of curd and microscopic observation of its normal microflora.
3. Assay for the presence of antibiotic residue in milk.
4. Isolation and characterization of spoilage microorganisms (bacteria) from spoiled vegetables/fruits and bread.