Food And Agriculture Microbiology

Paper Code: 
AMB 302
Credits: 
03
Contact Hours: 
45
Objective: 

 

This paper will enable students to:
  • Understand and know various aspects of food quality in terms of microbes.
  • Understand the significance of microbes in food and human health.
  • Have an insight of sanitation and hygiene and its role in food production and storage.
  • Study effects of microorganisms in development of various diseases.
  • Understand food safety and associated hazards
8.00
Unit I: 
Introduction to food and soil microbiology

Historical  background of microorganisms in food, Role and significance of microbes in food, common genera of bacteria and fungi commonly found in foods. Intrinsic and Extrinsic factor affecting growth of microbes in food. Concept of rhizosphere and rhizoplane.

10.00
Unit II: 
Food Spoilage and Food Borne Diseases -

Spoilage of different groups of food : Cereal and Cereal products, vegetables and fruits, meat and meat products, eggs and poultry, milk and milk products, canned foods. Food born infections and intoxications, general methods of diagnosis, Indicator organisms- their role and significance. 

10.00
Unit III: 
Food Preservation

 

Asepsis, physical and chemical methods of food preservation- Heat, low temperature,    drying, irradiation, antibiotics, chemical preservatives, salt and sugar.
Fermented foods - bread, cheese, vinegar, alcoholic beverages, fermented Dairy products and oriental fermented foods. Single cell protein, and Mushrooms cultivation 
9.00
Unit IV: 
Microbial Diseases of Crops and Biopesticides

Symptoms of plant diseases, Mechanism of microbial pathogenicty, Transmission of plant pathogens, Bacterial, Fungal, Viral and Viroid diseases of plants.

9.00
Unit V: 
Biofertilizers

Definition and types of biofertilizers, Mass cultivation and methods of inoculation of microbial inoculants – (Rhizobium, Azatobacter, & Asospirillium.)Cyanobacteria – Azolla – Anabaena association and its role in rice cultivationVAM  mycorrhizal association, Types of mycorrhizal association, Isolation, stock plants and inoculum production of VAM .

ESSENTIAL READINGS: 

 

1. Food Microbiology, Frazier and Westhoff. Mc. Graw Hill Book Company, New York,1988
2. Basic food Microbiology, VI edition, James Jay. Aspen Publishers, Inc.,Maryland.2000
3. Food Science, 5th edition, N. Potter.1996, CBS publications, New Delhi.
REFERENCES: 

 

 

  1. Microbiology, Pelczar and Reid. Mc. Graw Hill Book Company, New York. 2006

  2. Food Microbiology, Adam and Moss, New Age International (P) Ltd 1995

  3. Principles of Microbiology, Mosby – Year Book, Inc., USA 1995

Academic Year: 
2018-2019
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