{"id":35583,"date":"2021-05-25T05:32:25","date_gmt":"2021-05-25T05:32:25","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/ft5201-food-microbiology-syllabus-for-food-tech-2nd-sem-2019-regulation-anna-university\/"},"modified":"2021-05-25T05:32:25","modified_gmt":"2021-05-25T05:32:25","slug":"ft5201-food-microbiology-syllabus-for-food-tech-2nd-sem-2019-regulation-anna-university","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/ft5201-food-microbiology-syllabus-for-food-tech-2nd-sem-2019-regulation-anna-university\/","title":{"rendered":"FT5201: Food Microbiology Syllabus for Food Tech 2nd Sem 2019 Regulation Anna University"},"content":{"rendered":"

Food Microbiology detailed syllabus for Food Technology (Food Tech) for 2019 regulation curriculum has been taken from the Anna Universities<\/a> 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. <\/p>\n

For Food Technology 2nd Sem scheme and its subjects, do visit Food Tech 2nd Sem 2019 regulation scheme<\/a>. The detailed syllabus of food microbiology is as follows. <\/p>\n

Food Microbiology<\/title><\/p>\n<h4>Course Objective:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Unit I<\/h4>\n<p align=\"justify\">\n <strong>Microbes – Structure and Multiplication<\/strong><br \/>\n 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.\n<\/p>\n<h4>Unit II<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Unit III<\/h4>\n<p align=\"justify\">\n <strong>Beneficial Microbes in Foods<\/strong><br \/>\n 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.\n<\/p>\n<h4>Unit IV<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Unit V<\/h4>\n<p align=\"justify\">\n <strong>Microbial Examination of Foods<\/strong><br \/>\n 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.\n<\/p>\n<h4>Course Outcome:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" target=\"_blank\" rel=\"noopener\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a>. <\/p>\n<h4>Text Books:<\/h4>\n<p align=\"justify\">\n<ol>\n<li>Prescott Harley, Klein” Microbiology “: Authored by Wiley, Sherwood, Woolverton, 10th edition (2017) McGraw-Hill Higher Education<\/li>\n<li>Ananthanarayanan, R. and C.K. JayaramPaniker, “Textbook of Microbiology”,9th Edition,Orient Longman, 2013.<\/li>\n<li>Vijaya Ramesh “Food Microbiology”. MJP Publishers, 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<\/ol>\n<h4>References:<\/h4>\n<p align=\"justify\">\n<ol>\n<li>Pawsey, R.K. “Case Studies in Food Microbiology for Food Safety and Quality”. TheRoyal Society of Chemistry, 2001.<\/li>\n<li>Orsythe, S.J. “The Microbiology of Safe Food”. Blackwell Science, 2000.<\/li>\n<li>Harrigan, W.F. “Laboratory Methods in Food Microbiology” 3rd Edition, AcademicPress.1998.<\/li>\n<li>Ray,Bibek. “Fundamental Food Microbiology” CRC press 2004.<\/li>\n<\/ol>\n<p align=\"justify\">For detailed syllabus of all other subjects of Food Technology, 2019 regulation curriculum do visit <a class=\"rank-math-link\" href=\"..\/category\/food-tech+2nd-sem\">Food Tech 2nd Sem subject syllabuses for 2019 regulation<\/a>. <\/p>\n<p align=\"justify\">For all Food Technology results, visit <a class=\"rank-math-link\" href=\"https:\/\/www.inspirenignite.com\/anna-university\/anna-university-results\/\">Anna University Food Tech all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 […]<\/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":[45,85],"tags":[],"class_list":["post-35583","post","type-post","status-publish","format-standard","hentry","category-2nd-sem","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/35583","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=35583"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/35583\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=35583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=35583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=35583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}