Course

Unit I

Introduction to Microbiology, Morphology and Growth factors of Microorganisms 9hrs.

Definition and History, Microscopy, Light and electron Microscopy, General Morphology of Microorganisms Bacteria, Fungi, Algae, Yeast and Virus-Bacteriophage , Microbial Biomass, Growth Curve, Definition of Batch and Continuous culture, Factors Affecting Growth – Intrinsic Factors, Nutrient Content, pH, Redox Potential, Antimicrobial, Barrier and Water Activity. Extrinsic Factors: Relative Humidity, Temperature and Gaseous Atmosphere, Enumeration strategy of microorganisms, Simple microbial test- sampling, counting

Unit II

Microbiology of Plant based Foods 9 hrs.

Outline of Contamination, Spoilage and Preservation of Vegetables and Fruits, Cereals and Cereal Products, Pulses, Nuts and oilseeds, Sugar and Sugar Products

Unit III

Evaluation of Microbial Quality of Foods 9hrs.

Methods, Assays used to assess the Microbial Loads of different foods, Permitted levels of Microbial Load in different foods, Microbes responsible for Food Quality, Microbiological evaluation standards.

Unit IV

Beneficial Effects of Microorganisms 9 hrs.

Fermented Foods – Curd, Cheese, Sauerkraut, Meat, Soy Based Foods, Alcoholic Beverages and Vinegar

Unit V

Food Intoxication and Food Infection 9 hrs.

Food Borne Diseases – Classification- Intoxication – Botulism and Staphylococcal intoxication- Infection – Salmonellosis, Clostridium Perfringens illness, Bacillus cereus, Ecoli, Shigellosis, Yearsinia and Streptococcus faecalis – Foods involved, Disease’s outbreak, Preventive and control measures.

Pre-requisite: Basic knowledge -microorganisms, food-based microbes.

Course Objective:

1. To obtain knowledge on morphology of microorganisms and types of microscopy
2. To understand the factors influencing the growth of microorganisms
3. To apply the preservation principles and methods to preserve the foods from microbial contamination
4. To explore the beneficial effects of microorganisms in the development of food

Course Outcomes:

CO1: Gain a better understanding of microorganisms and microscope, its vital role in the field of microbiology.

CO2: Able to understand the chances of spoilage in plant- based foods.

CO3: Able to evaluate microbial quality of foods

CO4: Explore the pivotal role of microorganisms in fermentation technology.

CO5: Able to differentiate food infection and intoxication.

Skills: Develop skills in identification, testing and control of microorganisms in relation to food safety.

CO-PO Mappings

Evaluation Pattern

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar