Food and Dairy Microbiology, Fermentation Technology, and Microbial Ecology

Paper Code: 
25MBL329
Credits: 
03
Contact Hours: 
90
Objective: 

This course provides hands-on training in food and dairy microbiology, fermentation technology, and microbial technology, equipping students with practical skills in microbial analysis and industrial applications.

Course Outcomes: 

Course

    Course Outcomes

Learning and teaching strategies

Assessment Strategies

Course Code

Course Title

25MBL329

Laboratory VI: Food and Dairy Microbiology, Fermentation Technology, and Microbial Ecology

(Practical)

CO158: Assess the role of microbes in food spoilage, fermentation, and dairy quality by isolating and identifying spoilage microorganisms, analyze fermented food production, and microbial contamination in milk and other food products.

CO159: Demonstrate microbial fermentation for the production of antibiotics, alcohol, and industrial enzymes while optimizing conditions to enhance microbial product yield.

CO160:Analyze microbial interactions in soil and water by isolating rhizospheric microflora, evaluating microbial antagonism and ammonification, and assessing water quality using MPN and coliform detection.

CO161: Identify and illustrate the various elements of fermentation technology, food and dairy microbiology and microbial ecology

CO162: Discuss and defend the concepts of fermentation technology, food and dairy microbiology and microbial ecology and illustrate the exercises performed with appropriate methods and outcomes and maintain proper documentation of the same.

CO163: Contribute effectively in course-specific interaction

Approach in teaching:  Interactive Lectures,                  

Demonstrations

 

Learning activities for the students:  Hands-on practical, Discussion, Reading of journals and protocols

 

Class test, Semester end examinations Hands-on practical assessment, file making, viva voce

Experiments based on Food and Dairy Microbiology, Fermentation Technology and Microbial Ecology:

 

  1. Isolation and identification of common microorganisms spoiling food (Fungi & bacteria).
  2. Preparation of fermented foods (Sauerkraut).
  3. Enumeration of bacteria in milk samples
  4. Testing of quality of milk by MBRT test
  5. Estimation of Lactic acid in curd
  6. Estimation of ascorbic acid in fruits
  7. Microbial production of antibiotics
  8. Isolation of industrially important microorganisms
  9. Production of alcohol
  10. Determination of TDP of microorganisms
  11. Test the production of enzymes: Amylase, protease, lipase, gelatinase and cellulase by microorganisms.
  12. Isolation of rhizospheric microflora and determination of R: S ratio of soil.
  13. Study of ammonification by bacteria
  14. Study of microbial antagonism and bacterial synergism
  15. Standard analysis of water: Determination of MPN and detection of coliforms.
  16. Any other practical based on theory syllabus.

 

 

Academic Year: 
2025-2026
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