FD3312: Food Microbiology Laboratory syllabus for Food Tech 2021 regulation

Food Microbiology Laboratory 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 laboratory is as follows.

Course Objectives:

The course aims to enable the students to understand

• Methods of isolating and characterizing various microbes associated with foods and food groups.
• Using of a various microbiological techniques for the study of foods.
• Understand the methods used to detect pathogens in foods.

List of Experiments:

1. Introduction, Laboratory Safety, Use of Equipment; Sterilization Techniques; Culture Media-Types and Use; Preparation of Nutrient broth and agar
2. Culture Techniques, Isolation and Preservation of Cultures- Broth flask, test tubes; Solid Pour plates, streak plates, slants, stabs
3. Microscopy – Working and care of Microscope; Microscopic Methods in the Study of Microorganisms; Staining Techniques – Simple, Differential- Grams Staining
4. Quantification of Microbes Sampling and Serial Dilution; Bacterial count in food products TVC
5. Microbiological quality of water (MPN)
6. Microbiological quality of milk
7. Enumeration of Lactic acid bacteria from fermented foods
8. Yeast & Mould count from fruits
9. Enumeration of spores from pepper
10. Inhibitory effect of spices on microbial load in fish & flesh foods
11. Enumeration & Isolation of E. coli from processed meat/chicken
12. Thermal destruction of microbes TDT & TDP
13. Enumeration & Isolation of Staphylococci from ready to eat street foods
14. Effect of cleaning and disinfection on microbial load

Course Outcomes:

At the end of the course the students would be able to

1. Use different techniques for the identification, isolation and culture of microbes.
2. Analyse and identify microbial contamination in food
3. Apply disinfection techniques

Reference Books:

1. Harrigan, W.F. Laboratory Methods in Food Microbiology Academic Press, 2011.

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.