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FOOD AND DAIRY MICROBIOLOGY
This paper will enable students to understand –
- The nature of biological material and hierarchy of molecular organization of cells.
- The thermodynamic principles underlying biochemical reactions and the function of macromolecules.
- The students will learn the concept of enzyme catalysis, reaction mechanism and regulation of enzyme activity
Course Outcomes (COs):
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Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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|---|---|---|---|---|
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Paper Code |
Paper Title |
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MBL 602 |
Food And Dairy Microbiology |
CO 79 Understand the basic microbiology of foods and dairy products. CO 80 Get acquainted with the food spoilage and preservation methods CO 81Recognize the characteristics of food-borne, waterborne and spoilage microorganisms, and methods for their isolation, detection and identification. CO 82 Understand the industrial aspect of dairy microbiology CO 83 Describe the rationale for the use of standard methods and procedures for the microbiological analysis of food CO 84 Industrial exposure |
Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, presentations
Learning activities for the students: Self-learning assignments, Effective questions, Seminar presentation, Giving tasks.
|
C A test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Classroom interaction |
Introduction, food fermentation, the science and technology.
Fermented foods (Soya sauce, bread, Sauerkraut, idly), fermented beverages (wine, Beer)
Sources of Milk contamination and their control
Microbiology of raw and pasteurized milk, Biochemical changes in fermented milk. (Fermentation of lactose to lactic acid, hydrolysis of proteins and lipid).
Study of spoilage organisms in dairy industry.
Introduction to Probiotics
Classification of various groups of microorganisms associated with dairy industry
Acid fermented milks (Yoghurt, Cultured butter milk).
Starter cultures for fermented dairy products (Streptococcus thermophillus, Lactobacillus bulgaricus,).
Cheese- (Milk, microorganisms, enzymes and other additives). Cheese production: steps involved in manufacture of cheese, preservation, classification and nutritional aspects.
General Principle underlying spoilage: Chemical changes caused by micro organisms. Spoilage of different kinds of foods (Cereals, sugar products, vegetables, fruits, meat, eggs, canned foods)
Food preservation by Radiations (UV, Gamma and microwave),
Food preservation by low and high Temperature,
Chemical preservation and naturally occurring antimicrobials.
Quality assurance: Microbiological quality standards of food. Government regulatory practices and policies – FDA (Food and Drug Administration), EPA (Environmental Protection Agency), HACCP (Hazard Analysis and critical control points), BIS (Bureau of Indian Standards).
- Food Microbiology. 2nd Edition By Adams
2. Dairy Microbiology by Robinson. Volume II and I.
3. Applied dairy microbiology edited by Elmer Marth and James Steele.
4. Food Microbiology by Frazier.
5. Industrial Biotechnology by L.E. Cassida Jr. New Age International Pvt. Ltd. Publishes, 2005
6. Food Microbiology by W.C Frazier and D.C. Westhoff. Tata McGraw Hill Publishing Company Ltd, New Delhi 1998
1. Basic Food Microbiology by Banwart George J.
2. Biotechnology: Food Fermentation Microbiology, Biochemistry and Technology.
Volume 2, Joshi.
3. Fundamentals of Dairy Microbiology by Prajapati.
4. Principles of Fermentation Technology by P.F. Stanbury, A. Whittaker & Hall Pergaman. McNeul & Harvey Publications, 1990
5. The technology of food preservation. Fourth Edition. Norman W. Desrosier. CBI
Publisher and Distributors. Delhi. 1987.
6. Milk & Milk Products - Fourth edition - clarence henry eckles, Tata McGraw Hill
publishing company Limited, New Delhi, 1957.
