FOOD AND DAIRY MICROBIOLOGY

Paper Code: 
DMBL 601C
Credits: 
04
Contact Hours: 
60
Objective: 

 Course Outcomes (COs):

Course Outcomes

Learning and teaching strategies

Assessment Strategies

Upon completion of the course the learner will:

CO 49C: Illustrate the significance and activities of microorganisms in food, the role of intrinsic and extrinsic factors on growth and survival of microorganisms, source of contamination of foods

CO 50C: Attain information on microbial food spoilage.

CO51C: Articulate principles and methods in traditional food preservation techniques including, low temperature, high temperature, radiations and chemical preservation.

CO52C: Analyse types of dairy starter cultures, fermented food, milk products and probiotics.

CO53C: Relate to the microbes causing food intoxications and food infections.

Class lectures

Seminars

Tutorials

Group discussions and Workshops

Question preparation

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

 

10.00
Unit I: 
Foods as a substrate for microorganisms

Intrinsic and extrinsic factors that affect growth and survival of microbes in foods, natural flora and source of contamination of foods in general

 

12.00
Unit II: 
Microbial spoilage of various foods

Microbial spoilage: principles, Spoilage of food: vegetables, fruits, eggs, milk and butter, bread, meat and canned foods.

 

12.00
Unit III: 
Principles and Methods of Food Preservation

Principles of food preservation: general principles and application methods – asepsis, removal of microorganisms, anaerobic conditions, methods of food preservation: high temperature, low temperature, irradiation and food additives.

 

12.00
Unit IV: 
Fermented foods

Dairy starter cultures, fermented dairy products: yogurt, acidophilus milk, kumiss, kefir, dahi and cheese, other fermented foods: sauerkraut, bread, Probiotics: Health benefits, types of microorganisms used, probiotic foods available in market.

 

14.00
Unit V: 
Food Borne Diseases

Causative agents, foods involved, symptoms and preventive measures. Food intoxications: Staphylococcus aureus, Clostridium botulinum and mycotoxins; Food infections: Bacillus cereus, Escherichia coli, Shigellosis, Listeria monocytogenes.

 

 

ESSENTIAL READINGS: 
  • Frazier W.C. and Westhoff D.C. (2008) Food Microbiology, 4th Edn. Tata McGraw Hill Publishing Co., New Delhi.
  • Bamforth C.W. (2005) Food, Fermentation and Microorganisms, Blackwell Science.
  • Frazier WC and West off DC. (1988) Food microbiology, TATA McGraw Hill Publishing Company Ltd. New Delhi.
  • Adams MR and Moss MO. (1995). Food Microbiology, The Royal Society of Chemistry,Cambridge.Biotechnology by R.C. Dubey, S. Chand publishers.

 

REFERENCES: 

SUGGESTED READINGS:

  • Doyle M.P. and Buchanan R.L. (Ed.) (2013) Food Microbiology: Fundamentals and Frontiers, 4th Edn. ASM press.
  • Jay J.M., Loessner M.J. and Golden D.A. (2005) Modern Food Microbiology, 7th Edn. Springer Publishers.
  • Robinson R.K. (2002) Dairy Microbiology: Milk and Milk Products, 3rd Edn. Wiley Publishers.
  • Jay JM, Loessner MJ and Golden DA. (2005). Modern Food Microbiology. 7th edition, CBS Publishers and Distributors, Delhi, India.
  • Singh S. (2013) Dairy Technology: Volume -01: Milk and Milk Processing. NewIndia Publishing Agency, India. ISBN-13: 978-9383305087
  • Varnam A. H. and Jane P. (2012). Milk and Milk Products: Technology, Chemistry and Microbiology. Springer. Food Science and Nutrition. ISBN 978-0-8342-1955-7
  • Marth E. H. and Steele J. (2001) Applied Dairy Microbiology. 2nd Edition. CRC Press. ISBN 9781138367609
  • Parihar P. (2008) Dairy Microbiology. Agrobios, AbeBooks Seller, India. ISBN:9788177542738, 8177542737
  • Robinson R. K. (2012). Modern Dairy Technology. Volume 2. Springer. ISBN-13: 978- 1468481747

 

e RESOURCES:

 

JOURNALS:

•   Journal of Food Microbiology

•   Dairy Microbiology

  • Food Microbiology
  •  International Journal of Food Microbiology

 

Academic Year: 
2023-2024
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