Course Objectives:
- Understand the different methods of sterilization and disinfection
- Impart knowledge on different aseptic and pure culture techniques for enumeration of microbes
Course Outcomes:
CO1: Acquire knowledge on different microbial techniques associated with food samples. CO2: Gain practical experience on enumeration of bacteria, yeast and molds in foods samples CO-PO Mappings
| PO1 | PO2 | PO3 | PO4 | PO5 | PO6 | PO7 | PSO1 | PSO2 | PSO3 | PSO4 | |
| CO1 | 3 | 1 | – | – | 2 | 2 | 3 | – | 1 | 3 | – |
| CO2 | 3 | 1 | – | – | 2 | 2 | 3 | – | 1 | 3 | – |
Practicals:
| S.No. | List of Experiments |
| 1. | Instruments used in microbiological laboratory, their principles and working |
| 2. | Methods of sterilization and disinfection |
| 3. | Media preparation |
| 4. | Preparation of samples for microbial analysis using different diluents |
| 5. | Aseptic Culture Techniques |
| 6. | Isolating bacteria: Pure culture techniques |
| 7. | Enumeration of bacteria from different food sample |
| 8. | Microbial staining techniques |
| 9. | Microbial examination of processed foods |
| 10. | Biochemical tests for identification of bacteria. |
| 11. | Assessment of microbiological quality of milk sample using Methylene Blue Dye Reduction Test |