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Syllabus | FOOD MICROBIOLOGY | B. Sc. (Nutrition & Dietetics) | Second Year

2nd Year
FOOD MICROBIOLOGY

Theory : 60 hrs.                                           

                                  Practical : 60 hrs.

S. No Contents

Domain

Time

 

 

 

Module 1

 

Introduction and scope  of food microbiology
Introduction of microbiology and its relevance to everyday life.
-General characteristics of bacteria, fungi, virus, protozoa, and algae.
-Identification of microorganisms
-Morphological characteristics important in food bacteriology
-Industrial importance
Must Know

  • General characteristics of bacteria, fungi, virus, protozoa, and algae.
  • -Morphological characteristics important in food bacteriology
  • Introduction of microbiology and its relevance to everyday life.

Desirable to know

  • Industrial importance of microbes

Nice to know

  • Identification of microorganisms

6

1

1

 

 

Module 2

 

Growth of microorganisms
Growth curve
-Intrinsic Factors (Substrate Limitations)

  • nutrient content
  • pH and buffering Capacity
  • antimicrobial barriers and
  • constituents
  • water Activity-

– Intrinsic Factors (Substrate Limitations)

  • relative Humidity
  • temperature

gaseous atmosphere

Must Know

  • Intrinsic Factors (Substrate Limitations)
  • Intrinsic Factors (Substrate Limitations)

Desirable to know

  • Growth curve

7

        1

 

 

 

Module 3

Microbiology of deficient food
a)Cereal and cereal products
(b) Sugar and sugar products.
(c) Vegetables and fruits
(d) Meat and meat products.
(e) Fish, egg and poultry,
(f) Milk and milk products
(g) Canned foods.
Must Know

  • Spoilage. contamination sources, types, effect of cereals, sugar, vegetables and fruits, meat,milk, canned foods

Desirable to know

  • Spoilage, contamination sources, types, effect of products of cereals, sugar, meat, milk.

 

      10

 

 

5

 

 

Module 4

Environmental microbiology

(a) Water and water borne diseases.
(b) Air and air borne diseases.
(c) Soil and soil borne diseases.
(d) Sewage and diseases.

Must Know

  • Water and water borne diseases.
  • Air and air borne diseases.
  • Soil and soil borne diseases

Desirable to know

  • Sewage and diseases.

4

        1

 

 

Module 5

Waste product handling : –
(a) Planning for waste disposal.
(b) Solid wastes and liquid wastes
Waste treatment and disposal
-Biological oxygen demand (BOD),
-Preliminary treatments,
-Chemical treatment,
-Biological treatment and disposal
-Types of food wastes
Must Know
Waste treatment and disposal
-Biological oxygen demand (BOD),
-Preliminary treatments,
-Chemical treatment,
-Biological treatment and disposal

Desirable to know
Types of food wastes

2

 

 

 

Module 6

Microbial intoxication and infections:

Sources of contamination of food, mycotoxins, toxin production and physiological action, sources of infection of food by pathogenic organisms, symptoms and method of control.

Must Know

  • Sources of contamination of food, mycotoxins, toxin production and physiological action, sources of infection of food by pathogenic organisms

Desirable to know

  • symptoms and method of control.

10

2

 

 

Module 7

Beneficial effect of organism
Some applications of microorganisms-Food products

  • Alcoholic drinks
  • Dairy products
  • Bread
  • Vinegar
  • Pickled foods
  • Mushrooms
  • Single-cell protein

Products from microorganisms

  • Enzymes
  • Amino acids
  • Antibiotics

Citric acid

Must Know
Some applications of microorganisms-Food products

  • Alcoholic drinks
  • Dairy products
  • Bread
  • Vinegar
  • Pickled foods

Desirable to know
Products from microorganisms

  • Enzymes
  • Amino acids
  • Antibiotics
  • Citric acid

Nice to know

  • Mushrooms
  • Single-cell protein

3

2

1

 

 

 

Module 8

Relevance of microbial standards for food safety.

  • Food Agricultural Organization (FAO),
  • World Health Organization (WHO),
  • The International Children’s Emergency  Fund (UNICEF)
  • Codex Alimentarius
  • The International Commission on Microbiological Specifications for Foods(ICMSF)
  • The Food and Drug Administration(FDA)
  • United States Department of Agriculture(USDA)
Must Know

  • Food Agricultural Organization (FAO),
  • World Health Organization (WHO),
  • The International Children’s Emergency  Fund (UNICEF)
  • The Food and Drug Administration(FDA)
  • United States Department of Agriculture(USDA)

Desirable to know

  • Codex Alimentarius
  • The International Commission on Microbiological Specifications for Foods(ICMSF)

3

1

PRACTICAL

1. Study of equipments in a microbiology lab.
2. Preparation of laboratory media and special media, cultivation of bacteria, yeasts and moulds.
3. Staining of bacteria: gram-staining.
4. Cultivation and identifications of important molds and yeast in food items.
5. Demonstration of available rapid methods and diagnostic kits used in identification of microorganisms or their products.
6.Visit (at least one) to food processing units or any other organization dealing with advanced methods in food microbiology.

 

REFERENCE BOOKS:

1. TB Food Microbiology, 1st Edition, M. R. Adams 1995
2. TB Food Microbiology, 5th Edition Frazier, Westhoff, Vanitha N M 2014
3. RB Laboratory Methods in Food Microbiology , , 3rd Edition Harrigan F.W 2013
4. TB Fundamentals Food Microbiology, 4e  Ray 2011
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