{"id":51913,"date":"2023-03-22T07:44:57","date_gmt":"2023-03-22T07:44:57","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3312-food-microbiology-laboratory-syllabus-for-food-tech-2021-regulation\/"},"modified":"2023-03-22T07:44:57","modified_gmt":"2023-03-22T07:44:57","slug":"fd3312-food-microbiology-laboratory-syllabus-for-food-tech-2021-regulation","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3312-food-microbiology-laboratory-syllabus-for-food-tech-2021-regulation\/","title":{"rendered":"FD3312: Food Microbiology Laboratory syllabus for Food Tech 2021 regulation"},"content":{"rendered":"

Food Microbiology Laboratory detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna University<\/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 3rd Sem scheme and its subjects, do visit Food Tech 3rd Sem 2021 regulation scheme<\/a>. The detailed syllabus of food microbiology laboratory is as follows. <\/p>\n

Food Microbiology Laboratory<\/title><\/p>\n<h4>Course Objectives:<\/h4>\n<p> The course aims to enable the students to understand<\/p>\n<ul>\n<li>Methods of isolating and characterizing various microbes associated with foods and food groups.<\/li>\n<li>Using of a various microbiological techniques for the study of foods.<\/li>\n<li>Understand the methods used to detect pathogens in foods.<\/li>\n<\/ul>\n<h4>List of Experiments:<\/h4>\n<ol>\n<li>Introduction, Laboratory Safety, Use of Equipment; Sterilization Techniques; Culture Media-Types and Use; Preparation of Nutrient broth and agar<\/li>\n<li>Culture Techniques, Isolation and Preservation of Cultures- Broth flask, test tubes; Solid Pour plates, streak plates, slants, stabs<\/li>\n<li>Microscopy – Working and care of Microscope; Microscopic Methods in the Study of Microorganisms; Staining Techniques – Simple, Differential- Grams Staining<\/li>\n<li>Quantification of Microbes Sampling and Serial Dilution; Bacterial count in food products TVC<\/li>\n<li>Microbiological quality of water (MPN)<\/li>\n<li>Microbiological quality of milk<\/li>\n<li>Enumeration of Lactic acid bacteria from fermented foods<\/li>\n<li>Yeast & Mould count from fruits<\/li>\n<li>Enumeration of spores from pepper<\/li>\n<li>Inhibitory effect of spices on microbial load in fish & flesh foods<\/li>\n<li>Enumeration & Isolation of E. coli from processed meat\/chicken<\/li>\n<li>Thermal destruction of microbes TDT & TDP<\/li>\n<li>Enumeration & Isolation of Staphylococci from ready to eat street foods<\/li>\n<li>Effect of cleaning and disinfection on microbial load<\/li>\n<\/ol>\n<h4>Course Outcomes:<\/h4>\n<p> At the end of the course the students would be able to<\/p>\n<ol>\n<li>Use different techniques for the identification, isolation and culture of microbes.<\/li>\n<li>Analyse and identify microbial contamination in food<\/li>\n<li>Apply disinfection techniques<\/li>\n<\/ol>\n<h4>Reference Books:<\/h4>\n<ol>\n<li>Harrigan, W.F. Laboratory Methods in Food Microbiology Academic Press, 2011.<\/li>\n<\/ol>\n<p align=\"justify\">For detailed syllabus of all other subjects of Food Technology, 2021 regulation curriculum do visit <a class=\"rank-math-link\" href=\"..\/category\/food-tech+3rd-sem\">Food Tech 3rd Sem subject syllabuses for 2021 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 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. […]<\/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-51913","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\/51913","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=51913"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/51913\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=51913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=51913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=51913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}