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LABORATORY VI C
Course Outcomes (COs):
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Course Outcomes |
Learning and teaching strategies |
Assessment Strategies |
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|---|---|---|---|
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Upon completion of the course the learner will: CO 54C: assess the various methods of isolation, detection and identification of spoilage microorganisms in food. CO 55C: Perform methods for isolation, detection and identification of microorganisms in milk. CO 56C: Identify the spoilage microorganisms in fruits & vegetables, bread, CO 57C: Identify and analyze the microbes of canned foods. CO 58C: analyze the production of fermented food |
Class lectures Seminars Tutorials Group discussions and Workshops Question preparation
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Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects |
CONTENTS
1. Microscopic observation of microorganisms commonly found in food: Gram smear preparation and Tease mount preparation of fungi.
2. MBRT of milk samples and their standard plate count.
3. Isolation of food borne fungi from food products.
4. Isolation of food borne bacteria from food products.
5. Microbiological examination of canned foods.
6. Isolation of spoilage microorganisms from bread.
7. Production of fermented food using microbial culture:Saurkraut
8. Determination of TDP of microorganism
