{"id":20463,"date":"2019-12-10T07:15:22","date_gmt":"2019-12-10T07:15:22","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/food-microbiology-food-tech-3rd-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/"},"modified":"2019-12-10T07:15:22","modified_gmt":"2019-12-10T07:15:22","slug":"food-microbiology-food-tech-3rd-sem-syllabus-for-b-tech-2017-regulation-anna-univ","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/food-microbiology-food-tech-3rd-sem-syllabus-for-b-tech-2017-regulation-anna-univ\/","title":{"rendered":"Food Microbiology Food Tech 3rd Sem Syllabus for B.Tech 2017 Regulation Anna Univ"},"content":{"rendered":"<p>Food Microbiology detail syllabus for Food Technology (Food Tech), 2017 regulation is taken from <a href=\"https:\/\/www.annauniv.edu\/\" target=\"_blank\" rel=\"noopener\">Anna University<\/a> 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.<\/p>\n<p>For all other food tech 3rd sem syllabus for b.tech 2017 regulation anna univ you can visit <a href=\"..\/food-tech-3rd-sem-syllabus-for-b-tech-2017-regulation-anna-univ\">Food Tech 3rd Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects<\/a>. The detail syllabus for food microbiology is as follows.&#8221;<\/p>\n<p><h4>Course Objective:<\/h4>\n<ul>\n<li>The course aims to develop the knowledge of students in the basic area of Food Microbiology.<\/li>\n<li>This is necessary for effective understanding of food processing and technology subjects as well as food safety.<\/li>\n<li>This course will enable students to appreciate the role of microbes in food spoilage, preservation of foods and food borne infections.<\/li>\n<\/ul>\n<p><h4>Unit I<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit II<\/h4>\n<p><strong>Control of Microbes in Foods<\/strong><br \/>\nUse 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.\n<\/p>\n<p><h4>Unit III<\/h4>\n<p><strong>Microbes in Food Fermentations<\/strong><br \/>\nMicrobes of importance in food fermentations, &#8211; homo and hetero-fermentative bacteria, yeasts and fungi; biochemistry of fermentations &#8211; pathways involved, lactic acid bacteria fermentation and starter cultures, alcoholic fermentations -yeast fermentations &#8211; characteristics and strain selection, fungal fermentations. microbes associated with typical food fermentations- yoghurt, cheese, fermented milks, breads, idli, soy products, fermented vegetables and meats.\n<\/p>\n<p><h4>Unit IV<\/h4>\n<p>For complete syllabus and results, class timetable and more pls <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a>. Its a light weight, easy to use, no images, no pdfs platform to make students life easier.<\/p>\n<p><h4>Unit V<\/h4>\n<p><strong>Microbial Examination of Foods<\/strong><br \/>\nDetection and Enumeration of microbes in foods; Indicator organisms and microbiological criteria; Rapid and automated microbial methods &#8211; 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&amp; Salmonella, Listeria monocytogenes Norwalk virus, Rotavirus, Hepatitis A virus from food samples.\n<\/p>\n<p><h4>Course Outcome:<\/h4>\n<p>On completion of the course the students are expected to<\/p>\n<ul>\n<li>Be able to understand and identify the various microbes associated with foods and food groups.<\/li>\n<li>Be able to understand and identify the role of these microbes in food spoilage, food preservation.<\/li>\n<li>Understand the role of pathogens in food borne infections. Understand the methods used to detect pathogens in foods.<\/li>\n<\/ul>\n<p><h4>Text Books:<\/h4>\n<ol>\n<li>Banwart, G.J. Basic Food Microbiology 2nd Edition. CBS Publishers, 1998.<\/li>\n<li>Vijaya Ramesh.  Food Microbiology. MJP Publishers, Chennai, 2007.<\/li>\n<li>Jay, J.M. Modern Food Microbiology. 4th Edition. CBS Publishers, 2003.<\/li>\n<li>Adams, M.R. and M.O. Moss. Food Microbiology. New Age International, 2002<\/li>\n<li>Khetarpaul, Neelam. Food Microbiology Daya Publishing House, 2006.<\/li>\n<\/ol>\n<p><h4>References:<\/h4>\n<ol>\n<li>Montville, Thomas J. and Karl R. Matthews  Food Microbiology: An Introduction. ASM Press, 2005<\/li>\n<li>Ray, Bibek and ArunBhunia. Fundamental Food Microbiology 4th Edition, CRC Press, 2008<\/li>\n<li>Pawsey, R. K. Case Studies in Food Microbiology for Food Safety and Quality. The Royal Society of Chemistry, 2001.<\/li>\n<li>Forsythe, S.J. The Microbiology of Safe Food. Blackwell Science, 2000.<\/li>\n<li>Doyle, Michael P. Food Microbiology: Fundamentals and Frontiers. 2nd Edition, ASM Press, 2001.<\/li>\n<\/li>\n<\/ol>\n<p>For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit <a href=\"..\/category\/food-tech+3rd-sem\">Food Tech 3rd Sem syllabus for 2017 Regulation<\/a>.<\/p>\n<p>Dont forget to <a href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">download iStudy<\/a> for latest syllabus and results, class timetable and more.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[46,85],"tags":[],"class_list":["post-20463","post","type-post","status-publish","format-standard","hentry","category-3rd-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20463","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=20463"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/20463\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=20463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=20463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=20463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}