FT5201: Food Microbiology Syllabus for Food Tech 2nd Sem 2019 Regulation Anna University

Food Microbiology detailed syllabus for Food Technology (Food Tech) for 2019 regulation curriculum has been taken from the Anna Universities 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 2nd Sem scheme and its subjects, do visit Food Tech 2nd Sem 2019 regulation scheme. The detailed syllabus of food microbiology is as follows.

Course Objective:

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Unit I

Microbes – Structure and Multiplication
Basics of microbial existence; history of microbiology, classification and nomenclature of microorganisms, microscopic examination of microorganisms, light and electron microscopy; principles of different staining techniques like gram staining, acid fast, capsule staining and flagella staining. Nutritional requirements of bacteria; different media used for bacterial culture; growth curve and different methods to quantify bacterial growth; aerobic and anaerobic bioenergetics and utilization of energy for biosynthesis of important molecules. Calculation of doubling time of bacteria.

Unit II

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Unit III

Beneficial Microbes in Foods
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, Most Probable Number calculations; Indicator organisms and microbiological criteria; Rapid and automated microbial methods – development and impact on the detection of food borne pathogens; Applications of immunological techniques, importance of Clostridium botulinum to food industry; Detection methods for E. coli, Staphylococci, Yersinia, B. cereus, C. botulinum and Salmonella, Listeria monocytogenes, Norwalkvirus, Rotavirus, Hepatitis A virus from food samples.

Course Outcome:

For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Text Books:

1. Prescott Harley, Klein” Microbiology “: Authored by Wiley, Sherwood, Woolverton, 10th edition (2017) McGraw-Hill Higher Education
2. Ananthanarayanan, R. and C.K. JayaramPaniker, “Textbook of Microbiology”,9th Edition,Orient Longman, 2013.
3. Vijaya Ramesh “Food Microbiology”. MJP Publishers, 2007.
4. Jay, J.M. “Modern Food Microbiology”. 4th Edition. CBS Publishers, 2003.
5. Adams, M.R and M.O. Moss. “Food Microbiology”. New Age International, 2002.

References:

1. Pawsey, R.K. “Case Studies in Food Microbiology for Food Safety and Quality”. TheRoyal Society of Chemistry, 2001.
2. Orsythe, S.J. “The Microbiology of Safe Food”. Blackwell Science, 2000.
3. Harrigan, W.F. “Laboratory Methods in Food Microbiology” 3rd Edition, AcademicPress.1998.
4. Ray,Bibek. “Fundamental Food Microbiology” CRC press 2004.

For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit Food Tech 2nd Sem subject syllabuses for 2019 regulation.

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