FD3303 Syllabus - Food Microbiology - 2021 Regulation Anna University
FD3303 Syllabus - Food Microbiology - 2021 Regulation Anna University
FD3303 | FOOD MICROBIOLOGY | LTPC |
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3003
COURSE OBJECTIVES:
• The course aims to develop the knowledge of students in the basic area
of Food Microbiology.
• This is necessary for effective understanding of food processing and technology subjects as well as food safety.
• This course will enable the students to appreciate the role of microbes in food spoilage, preservation of foods and food borne infections.
• This is necessary for effective understanding of food processing and technology subjects as well as food safety.
• This course will enable the students to appreciate the role of microbes in food spoilage, preservation of foods and food borne infections.
UNIT I | ROLE OF MICROBES IN SPOILAGE OF FOODS | 9 |
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Factors affecting spoilage of foods, Microbial flora associated with
various food groups their spoilage potential. Microbiological spoilage
problems associated with typical food products.
UNIT II | CONTROL OF MICROBES IN FOODS | 9 |
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Use of antimicrobial chemicals- organic acids, sugars, sodium chloride,
nitrites, phosphates, sulphites, benzoates, sorbates / propionates
naturally occurring antimicrobials; physical methods- low and high
temperatures, drying, radiation and high pressure; tolerance of microbes
to chemical and physical methods in various foods.
UNIT III | MICROBES IN FOOD FERMENTATIONS | 9 |
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Microbes of importance in food fermentations, – homo & hetero-fermentative
bacteria, yeasts & fungi; biochemistry of fermentations – pathways
involved, lactic acid bacteria fermentation and starter cultures,
alcoholic fermentations -yeast fermentations - characteristics and strain
selection, fungal fermentations. microbes associated with typical food
fermentations- yoghurt, cheese, fermented milks, breads, idli, soy
products, fermented vegetables and meats.
UNIT IV | MICROBIAL AGENTS OF FOOD BORNE ILLNESS | 9 |
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Food borne infections and food poisoning, microbial toxins, Gram Negative
and Gram-positive food borne pathogens; toxigenic algae and fungi; Food
borne viruses; helminths, nematodes and protozoa.
UNIT V | MICROBIAL EXAMINATION OF FOODS | 9 |
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Detection & Enumeration of microbes in foods; Indicator organisms and
microbiological criteria; Rapid and automated microbial methods -
development and impact on the detection of food borne pathogens;
Applications of immunological, techniques to food industry; Detection
methods for E. coli, Staphylococci, Yersinia, Campylobacter, B. cereus,
Cl. Botulimum & Salmonella, Listeria monocytogenes Norwalk virus,
Rotavirus, Hepatitis A virus from food samples.
TOTAL: 45 PERIODS
COURSE OUTCOMES:: Upon completion of the course, students will be able
to
On completion of the course the students are expected to CO1 : Understand
and identify the various microbes associated with foods and food groups.
CO2 :Understand and identify the role of these microbes in food spoilage,
food preservation. CO3 : Understand the role of pathogens in food borne
infections. • Understand the methods used to detect pathogens in foods.
TEXT BOOKS:
1. Banwart, G.J. “Basic Food Microbiology” 2nd Edition. CBS Publishers,
1998. 2. Vijaya Ramesh. “ Food Microbiology”. MJP Publishers, Chennai,
2007. 3. Jay, J.M. “Modern Food Microbiology”. 4th Edition. CBS
Publishers, 2003. 4. Adams, M.R. and M.O. Moss.” Food Microbiology”. New
Age International, 2002 5. Khetarpaul, Neelam. “Food Microbiology” Daya
Publishing House, 2006.
REFERENCES:
1. Montville, Thomas J. and Karl R. Matthews “ Food Microbiology: An
Introduction”. ASM Press, 2005 2. Ray, Bibek and ArunBhunia. “Fundamental
Food Microbiology” 4th Edition, CRC Press, 2008 3. Pawsey, R. K. “Case
Studies in Food Microbiology for Food Safety and Quality”. The Royal
Society of Chemistry, 2001. 4. Forsythe, S.J. “The Microbiology of Safe
Food”. Blackwell Science, 2000. 5. Doyle, Michael P. “Food Microbiology:
Fundamentals and Frontiers”. 2nd Edition, ASM Press, 2001.
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