Course Details
Subject {L-T-P / C} : FP2476 : Food Microbiology and Safety Laboratory { 0-0-3 / 2}
Subject Nature : Practical
Syllabus
| Module 1 : |
Basics of Food Microbiology Laboratory , Laboratory Safety, Sampling For Microbiological Analysis of Food and Processing Environment, Different staining techniques, Enumeration of Microorganisms In Food, Practicing Basic Techniques, Aerobic Mesophilic Plate Count , Mesophilic Sporeforming Bacteria, Antimicrobial susceptibility tests, Zone of inhibition assay, Microbial examination of different food products including cereal products, dairy products, fruits and vegetables. |
Course Objective
| 1 . |
To understand the fundamentals (morphology, biochemistry) of foodborne microbes including bacteria, yeasts, and molds. |
| 2 . |
To understand the different types of staining techniques and enumeration techniques in food microbiology. |
Course Outcome
| 1 . |
Students will be able to (i) understand the fundamentals (morphology, biochemistry) of foodborne microbes including bacteria, yeasts, and molds., (ii) understand the different types of staining techniques and enumeration techniques in food microbiology, (iii) will be able to isolate different types of microbes from different classes of food products. |
Essential Reading
| 1 . |
Arun Bhunia and Bibek Ray, Fundamental Food Microbiology, Fifth Edition, CRC Press |
| 2 . |
Arun Bhunia and Bibek Ray, Fundamental Food Microbiology, Fifth Edition, CRC Press |
Supplementary Reading
| 1 . |
Arun Bhunia and Bibek Ray, Fundamental Food Microbiology, Fifth Edition, CRC Press |
| 2 . |
Arun Bhunia and Bibek Ray, Fundamental Food Microbiology, Fifth Edition, CRC Press |