FOOD AND DAIRY MICROBIOLOGY

Paper Code:

24MBL323

Credits:

Contact Hours:

Objective:

Course Objectives: This course will enable the students to analze the significance of microbes associated with different dairy products, microbial associated defects of the food products and their preservation, industrial food fermentation, dairy microbiology and to disseminate recent trends on microbiological standards.

Course Outcomes (COs):

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24MBL323

Food and Dairy Microbiology

(Theory)

CO119: Analyze the significance and activities of

microorganisms in food, the

role of intrinsic and extrinsic factors on growth and survival of microorganisms

CO120: Assess the general principles of food spoilage and its preservation

CO121: Analyze types of starter cultures, fermented food and Microbes as food

CO122: Explain the principles of dairy microbiology and evaluate micro-environment of different indigenous dairy products

CO123:Appraise and evaluate food safety standards internationally and in India

CO124: Contribute effectively in course-specific interaction

Approach in teaching: Interactive lectures,

Demonstrations.

Learning activities for the students:

Group discussions and workshops, Seminars,

Tutorials,

Assignments

Reading Journals

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), radiation, 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 molds 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:

ESSENTIAL READINGS:

● Frazier W.C. and Westhoff D.C. (2008) Food Microbiology, 4^th 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.

SUGGESTED READINGS:

● Doyle M.P. and Buchanan R.L. (Ed.) (2013) Food Microbiology: Fundamentals and Frontiers, 4^th Edn. ASM press.

● Jay J.M., Loessner M.J. and Golden D.A. (2005) Modern Food Microbiology, 7^thEdn. Springer Publishers.

● Robinson R.K. (2002) Dairy Microbiology: Milk and Milk Products, 3^rd 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. New India 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:

● https://doi.org/10.1128/9781555819972.ch5

● https://onlinelibrary.wiley.com/doi/book/10.1002/9781119237860

● http://www.springerlink.com/content/jtl6g6/?p=480efe17b23542a79b20f0637fba5f9a&pi=1

● https://vufind.carli.illinois.edu/vf-iit/Record/iit_781305

● Encyclopedia of Food Microbiology, REF.QR115.E53 2000

JOURNALS:

● Journal of Food Microbiology

● Dairy Microbiology.