FOOD AND DAIRY MICROBIOLOGY

Paper Code: 
MBL 323
Credits: 
2
Contact Hours: 
30
Objective: 

Course Outcomes (COs):

 

Course Outcomes

Learning and teaching strategies

Assessment Strategies

  
 

On completion of this course, the learner will

CO 110: Illustrate the significance and activities of microorganisms in food, the role of intrinsic and extrinsic factors on growth and survival of microorganisms

CO 111:  identify and control foodborne diseases and food spoilage

CO 112: Relate to the microbes causing food intoxications and food infections.

CO 113: Articulate principles and methods in traditional food preservation techniques including, low temperature, high temperature, radiations and chemical preservation.

CO 114: Analyse types of starter cultures, fermented foods and microbes as food

CO 115: Acquire principles of Dairy microbiology and on micro-environment of different indigenous dairy products.

CO 116: Compare food safety standards internationally and in India.

Class lectures

Seminars

Tutorials

Group discussions and Workshops

Question preparation

 

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation

  

 

5.00
Unit I: 
Concepts and scope of food microbiology

Food and its constituents: carbohydrates, proteins, fats and oils, vitamins, minerals, fiber and water- properties and significance. Food as substrate for microorganisms. Extrinsic and intrinsic factors influencing microbial growth. Microbes important in food- molds, yeast and bacteria.

 

7.00
Unit II: 
General principles of food spoilage and its preservation

Food Spoilage: spoilage of fruits, vegetables, cereals, meat, eggs, and canned food. Food borne infection and intoxication: Bacterial (Clostridium, Shigellosis), fungal (Aspergillus), nematode (Trichinella spiralis) and protozoa(Giardia,). Preservation of foods – General principles, physical methods of food preservation (high temperature, low temperature), radiations, chemical methods of food preservation (food additives), biological methods of food preservation.

 

 

6.00
Unit III: 
Industrial Food fermentations

Starter cultures their biochemical activities, production and preservation of the following fermented foods. a. Soy sauce fermentation by Moulds b. Fermented vegetables – Saurkraut c. Fermented Meat – Sausages. Food produced by Microbes: Microbial cells as food (single cell proteins) – mushroom cultivation; Bioconversions - production of alcohol-fermented beverages (beer and wine).

 

7.00
Unit IV: 
DAIRY MICROBIOLOGY

Milk – Definition, compositions, food and nutritive value of milk, properties and its constituents, microbiology of milk. Microbial Contamination, preservation and spoilage of milk. Biochemical activities of milk- souring, lactosis, proteolysis. Prebiotics and Probiotics and their importance. Fermented milk products - cheese, yogurt, buttermilk.

 

5.00
Unit V: 
Food sanitation

Food safety laws and standards, international – HACCP, ISO 9000 Series, GMP and LP, India – PFAA, FSSAI, FPO, MPO, CSO, the Agmark Standards, Bureau of Indian Standard (BIS).

 

 

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, Chemistryand 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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