Paper III-
Food Microbiology & Biotechnology
Total-40 hrs
S.No. |
TOPICS TO BE COVERED |
Domain |
Teaching Hours |
Module1 |
|
Must Know General, morphological characteristics, growth of microorganisms important for food industry and various associated factors. |
3 |
Module2 |
|
Must Know |
4 |
Module3 |
|
Must Know |
4 |
Module4 |
|
Must Know Principles of food spoilage, affecting factors and micro flora associated with spoilage of various foods. |
6 |
Module5 |
|
Must Know Application of various microorganisms in food industry. Desirable to Know Various products from microorganisms. |
3 |
Module6 |
|
Must Know Fermentation,mechanism, effect on nutritive value of food. Desirable to Know Fermentation of various food products. |
8 |
Module7 |
|
Must Know Genetically modified food, need and safety concern for human consumption. Desirable to Know Potential benefits in agriculture, crop engineered for input and output traits. |
5 |
Module8 | Technology for production of alcoholic beverages Overview of Fermentation and microorganisms. Yeasts, Introduction, physiology and Morphology of Yeast. Nutritional Requirements of Yeast. Lactic Acid Bacteria. Molds and Spoilage Organisms. Alcoholic Fermentation. The Use of Naturally Occurring (‘Wild’) Yeasts in Fermentations. The Killer Factor. The use of selected (Cultured) Yeast Strains. Fermentation Vessels. The Growth of a Yeast Population. An overview of Alcoholic Fermentation. Flocculation. Aroma Compounds and Fermentation. |
Must Know Role of various Microorganisms in the process of fermentation and the technology for the production of fermented food products. |
2 |
Module9 | Fermented cereal and legume based products, traditional and yeast Leavened products. Biochemical changes during cereal fermentation Indigenous rice-based fermented foods Idli, Dosa, Dhokla Traditional wheat-based fermented foods Soysauce ,Kishk, Tarhana Traditional corn-based fermented foods. Ogi,Kenkey,Pozol. Traditional sorghum-based fermented foods Injera, Kisra. New cereal-based probiotic foods,Yosa |
Must Know Fermentation of foods & various biochemical changes.Desirable to Know Indigenous cereal based fermented products. |
5 |
REFERENCE BOOKS:
1.Food Microbiology, 1st Edition, M. R. Adams, 1995
2.Food Microbiology, 5th Edition, Frazier, Westhoff, Vanitha N M, 2014
3.Laboratory Methods in Food Microbiology , , 3rd Edition, Harrigan F.W, 2013
4.Fundamentals Food Microbiology, 4e ,Ray,2011