Course Details

Subject {L-T-P / C} : FP2102 : Food Microbiology and Safety { 3-0-0 / 3}

Subject Nature : Theory

Coordinator : Prof. Preetam Sarkar

Syllabus

Introduction: scope of food microbiology Microorganisms important in food industry Types of
micro-organisms, their importance in foods, classification of food borne bacteria, their
morphology and distinguishing features with examples Growth of microorganisms in foods
Intrinsic (pH, moisture content, redox potential, nutrient content, antimicrobial constituents and
biological structures ) and extrinsic factors (temp., RH, presence and concentration of gases)
governing growth of microorganisms in food Food spoilage: Chemical changes caused by
microorganisms in foods (breakdown of proteins, carbohydrates, fats and other constituents
during spoilage), specific microorganisms causing spoilage of milk and milk products, meat,
fish, egg, cereals, fruits, vegetables and their processed products, quality defects in canned
foods, sugar and confectionary products Food fermentations: General de-scription of
fermenters, parts and their functions, different types of fermentations (static, submerged,
agitated, batch, continuous). Microbial culture selection by screening methods and strain
improve-ment. Starter cultures - definition, types, Fermentation - definition, types (acid, alcohol).
Fermented foods - types, methods of manufacture for vinegar, ethyl alcohol, cheese, yoghurt,
baker’s yeast and traditional Indian foods Microbial Foodborne Diseases: Introduction, types of
microbial foodborne diseases (foodborne intoxications and foodborne infections and foodborne
toxico-infections), symptoms and prevention of some commonly occurring food borne diseases
Food Preservation: Principles of preservation, methods of food preservation – high temperature,
low temperature, drying, radiation, chemical preservatives, bio-preservatives, hurdle
technology, active packaging, novel processing technologies.Special topics in safety: Microbial
attachment and Biofilm formation, microbial metabolism of food components, food preservatives
of microbial origin, bacteriocins and nanotechnology, food spoilage by microbial enzymes,
opportunistic bacterial pathogens, molds and mycotoxins, viruses, parasites, fish and shell fish
toxins.

Course Objectives

Course Outcomes

To get in-depth knowledge of food borne microorganisms, their growth, and detection, <br />control and food preservation

Essential Reading

Supplementary Reading