Syllabus (NUTRITION)

Course Type: MAJ-8

Semester: 6

Course Code: BNUTMAJ08C

Course Title: Nutritional Food Microbiology (Theory + Practical)

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

Credit: 6

Practical/Theory: Combined

Course Objective: •To acquire an elementary knowledge about microorganisms • To determine physiological changes at different stages of lifecycle. • To discuss, contrast and evaluate the roles of nutrition within the complex processes of pregnancy, lactation, child de

Learning Outcome: The student gains knowledge about the origin of food microbiology, learns to classify and understand the characteristic features of microorganisms • The student will be able to understand the bacterial growth and culturing of bacteria. • The student w

6^th SEMESTER

CC-8 ( MAJOR)

NUTRITIONAL FOOD MICROBIOLOGY (THEORY) CREDIT – 4

Brief history of microbiology with reference to microorganism in food.

Primary sources of food contamination, physical and chemical methods used in sterilization and disinfection.

Cultural aspect of microorganisms : Types of culture media, methods of pure culture.

Role of microorganisms in the spoilage of different kinds of foods : cereal and cereal products, vegetables and fruits, fish and other sea foods, meat and meat products.

Bacterial food infections : (Salmonellosis, Shigellosis and Listeriosis ) and food poisoning (Staphylococcal and Botulism) : Symptoms, mode of transmission and methods of prevention.

Control of microorganisms in foods-extrinsic and intrinsic parameters affecting growth and survival of microbes, use of high and low temperature , dehydration, freezing, freeze-drying, irradiation and preservatives in food preservation.

PRACTICAL : CREDIT – 2

1.Staining of bacteria, preparation of liquid media (broth)and solid media for routine cultivation of bacteria.

2.Preparation of slant and stab, Pure culture techniques : Spread plate, Pour plate and Streak plate. 3.Biochemical tests for characterization : (catalase, nitrate-reduction indole production, methyl red and voges- ProskauerTest),

4 Determination of potability of water (presumptive test ) Sugar fermentation test.

5.Laboratory Note Book.

6.Viva- Voce.

Reference :

1. Food microbiology – W. C. Frazior and D. C. Westhoff

2. Microbiology – L. M. Presscott, J. P. Harley and D. A. Klein

3. Modern food of Microbiology – Jay James M

4. General Microbiology – H. G. Schlegel.

5. Microbiology – M. J. Pelczar, R. D. Reid, E. C. Chan