FD3303: Food Microbiology syllabus for Food Tech 2021 regulation

Food Microbiology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.

For Food Technology 3rd Sem scheme and its subjects, do visit Food Tech 3rd Sem 2021 regulation scheme. The detailed syllabus of food microbiology is as follows.

Course Objectives:

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Unit I

ROLE OF MICROBES IN SPOILAGE OF FOODS 9 Factors affecting spoilage of foods, Microbial flora associated with various food groups their spoilage potential. Microbiological spoilage problems associated with typical food products.

Unit II

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Unit III

MICROBES IN FOOD FERMENTATIONS 9 Microbes of importance in food fermentations, – homo & hetero-fermentative bacteria, yeasts & fungi; biochemistry of fermentations – pathways involved, lactic acid bacteria fermentation and starter cultures, alcoholic fermentations -yeast fermentations – characteristics and strain selection, fungal fermentations. microbes associated with typical food fermentations- yoghurt, cheese, fermented milks, breads, idli, soy products, fermented vegetables and meats.

Unit IV

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Unit V

MICROBIAL EXAMINATION OF FOODS 9 Detection & Enumeration of microbes in foods; Indicator organisms and microbiological criteria; Rapid and automated microbial methods – development and impact on the detection of food borne pathogens; Applications of immunological, techniques to food industry; Detection methods for E. coli, Staphylococci, Yersinia, Campylobacter, B. cereus, Cl. Botulimum & Salmonella, Listeria monocytogenes Norwalk virus, Rotavirus, Hepatitis A virus from food samples.

Course Outcomes:

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Text Books:

1. Banwart, G.J. Basic Food Microbiology 2nd Edition. CBS Publishers, 1998.
2. Vijaya Ramesh. Food Microbiology. MJP Publishers, Chennai, 2007.
3. Jay, J.M. Modern Food Microbiology. 4th Edition. CBS Publishers, 2003.
4. Adams, M.R. and M.O. Moss. Food Microbiology. New Age International, 2002
5. Khetarpaul, Neelam. Food Microbiology Daya Publishing House, 2006.

Reference Books:

1. Montville, Thomas J. and Karl R. Matthews Food Microbiology: An Introduction. ASM Press, 2005
2. Ray, Bibek and ArunBhunia. Fundamental Food Microbiology 4th Edition, CRC Press, 2008
3. Pawsey, R. K. Case Studies in Food Microbiology for Food Safety and Quality. The Royal Society of Chemistry, 2001.
4. Forsythe, S.J. The Microbiology of Safe Food. Blackwell Science, 2000.
5. Doyle, Michael P. Food Microbiology: Fundamentals and Frontiers. 2nd Edition, ASM Press, 2001.

For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit Food Tech 3rd Sem subject syllabuses for 2021 regulation.

For all Food Technology results, visit Anna University Food Tech all semester results direct link.