Syllabus | Food Microbiology & Biotechnology | M.Sc. Nutrition & Dietetics | Third Semester

TOPICS TO BE COVERED

Domain

Teaching Hours

• Introduction and scope of food microbiology.
• Growth of microorganisms, General characteristics of bacteria, fungi, virus, protozoa, and algae.
• Identification of microorganisms, Morphological characteristics important in food bacteriology, Industrial importance.
• Intrinsic Factors (Substrate Limitations)-nutrient content, pH and buffering Capacity, redox potential, Eh, antimicrobial barriers and constituents water Activity.
• Extrinsic Factors (Environmental Limitations)-relative Humidity, temperature,gaseous atmosphere.

3

• Asepsis, cereals grains, pulses and meals, flours, bread, cake and bakery products, pasta, macaroni and tapioca.

4

• Asepsis, removal of microorganisms, general types of microbial spoilage, spoilage of fruit and vegetable juices.

4

• General principles underlying meat spoilage, spoilage of different kinds of meats
• Factors affecting  kind and rate of spoilage, spoilage of special kinds of fish, poultry  and sea foods, defects in  fresh egg
• Micro flora of raw milk, contamination on the farm and in transit and at the manufacturing level, milk and cream, condensed dry milk products, butter and frozen desserts.

6

• Some applications of microorganisms-Food product-Alcoholic drinks,Dairy products, Bread,Vinegar, Pickled foods, Mushrooms,Single-cell protein.
• Products from microorganisms-Enzymes,Amino acids,Antibiotics,Citric acid.

3

• Indian fermented foods
• Historical perspective, mechanism of fermentation,effect on nutritional value
• Fermentation of vegetables and fruits – lactic acid fermentation.
• Fermented milk products – yoghurt, butter- milk, cheese.
• Fermentation of meat and fish.

8

• Genetically modified foods, Need for GM foods – The food challenges,
• Potential benefits in agriculture, crop engineered for input and output traits, nutritional improvement, animal foods.
• Issues of concern, safety of GM foods.

5

2

5