Food Microbiology detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from Anna University official website and presented for students of Anna University. The details of the course are: course code (FD8303), Category (PC), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 3rd sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 3rd Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. The detail syllabus for food microbiology is as follows.”
Course Objective:
- The course aims to develop the knowledge of students in the basic area of Food Microbiology.
- This is necessary for effective understanding of food processing and technology subjects as well as food safety.
- This course will enable students to appreciate the role of microbes in food spoilage, preservation of foods and food borne infections.
Unit I
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Unit II
Control of Microbes in Foods
Use of antimicrobial chemicals- organic acids, sugars, sodium chloride, nitrites, phosphates, sulphites, benzoates, sorbates / propionates naturally occurring antimicrobials; physical methods-low and high temperatures, drying, radiation and high pressure; tolerance of microbes to chemical and physical methods in various foods.
Unit III
Microbes in Food Fermentations
Microbes of importance in food fermentations, – homo and hetero-fermentative bacteria, yeasts and 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
Detection and 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 Outcome:
On completion of the course the students are expected to
- Be able to understand and identify the various microbes associated with foods and food groups.
- Be able to understand and identify the role of these microbes in food spoilage, food preservation.
- Understand the role of pathogens in food borne infections. Understand the methods used to detect pathogens in foods.
Text Books:
- Banwart, G.J. Basic Food Microbiology 2nd Edition. CBS Publishers, 1998.
- Vijaya Ramesh. Food Microbiology. MJP Publishers, Chennai, 2007.
- Jay, J.M. Modern Food Microbiology. 4th Edition. CBS Publishers, 2003.
- Adams, M.R. and M.O. Moss. Food Microbiology. New Age International, 2002
- Khetarpaul, Neelam. Food Microbiology Daya Publishing House, 2006.
References:
- Montville, Thomas J. and Karl R. Matthews Food Microbiology: An Introduction. ASM Press, 2005
- Ray, Bibek and ArunBhunia. Fundamental Food Microbiology 4th Edition, CRC Press, 2008
- Pawsey, R. K. Case Studies in Food Microbiology for Food Safety and Quality. The Royal Society of Chemistry, 2001.
- Forsythe, S.J. The Microbiology of Safe Food. Blackwell Science, 2000.
- Doyle, Michael P. Food Microbiology: Fundamentals and Frontiers. 2nd Edition, ASM Press, 2001.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 3rd Sem syllabus for 2017 Regulation.
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