Food and Dairy Microbiology

Paper Code: 
MBL 602
Credits: 
03
Contact Hours: 
45
Objective: 

This paper will enable students to understand –

 

  1. The nature of biological material and hierarchy of molecular organization of cells.
  2. The thermodynamic principles underlying biochemical reactions and the function of macromolecules.
  3. The students will learn the concept of enzyme catalysis, reaction mechanism and regulation of enzyme activity

Course Outcomes (COs):

 

 

CONTENTS

 

Course

Learning       outcome       (at course level)

Learning                   and teaching strategies

Asses smen t Strat

egies

Paper Code

Paper Title

 

 

 

 

 

 

MBL 602

 

 

 

 

 

Food             And Dairy Microbiolo gy

CO 84Understand the basic microbiology of foods and dairy products.

CO 85Get acquainted with the food spoilage and preservation methods CO 86Recognize the characteristics of     food-borne,         waterborne           and spoilage       microorganisms,    and methods for their isolation, detection and identification.

CO 87Understand      the                                industrial aspect of dairy microbiology

CO 88Describe the rationale for the use of standard methods and procedures for the microbiological analysis of food

CO 89Industrial 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 examinatio ns,      Quiz, Solving problems in tutorials, Assignment s, Classroom interaction

 

10.00
Unit I: 
Industrial Food fermentations
  • Introduction, food fermentation, the science and technology.
  • Fermented foods (Soya sauce, bread, Sauerkraut, idly), fermented beverages (wine, Beer)

 

8.00
Unit II: 
Microbiology of Milk
  • 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

 

10.00
Unit III: 
Industrial Dairy fermentations.
  • 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.

 

10.00
Unit IV: 
Food spoilage and Quality assurance
  • 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)

 

7.00
Unit V: 
Food preservation methods and quality assurance
  • 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).

 

ESSENTIAL READINGS: 
  • Food Microbiology. 2nd Edition By Adams
  • Dairy Microbiology by Robinson. Volume II and I.
  • Applied dairy microbiology edited by Elmer Marth and James Steele.
  • Food Microbiology by Frazier.
  • Industrial Biotechnology by L.E. Cassida Jr. New Age International Pvt. Ltd. Publishes, 2005
  • Food Microbiology by W.C Frazier and D.C. Westhoff. Tata McGraw Hill Publishing Company Ltd, New Delhi 1998
  • Basic Food Microbiology by Banwart George J.
  • Biotechnology: Food Fermentation Microbiology, Biochemistry and Technology.
  • Volume 2, Joshi.
  • Fundamentals of Dairy Microbiology by Prajapati.
  • Principles of Fermentation Technology by P.F. Stanbury, A. Whittaker & Hall Pergaman. McNeul & Harvey Publications, 1990
  • The technology of food preservation. Fourth Edition. Norman W. Desrosier. CBI
  • Publisher and Distributors. Delhi. 1987.
  • Milk & Milk Products - Fourth edition - clarence henry eckles, Tata McGraw Hill
  • publishing company Limited, New Delhi, 1957.

 

Academic Year: 
2021-2022
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