Food Microbiology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.
For all other MSBTE Food Technology 2nd Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 2nd Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for food microbiology is as follows.
Rationale
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Course Outcomes:
Students will be able to achieve & demonstrate the following COs on completion of course based learning
- Outline morphological & physiological characteristics of yeast, molds, and bacteria.
- Use various lab equipment’s and prepare media required for microbial analysis of food.
- Estimate microbial count using plating techniques.
- Analyze the causes and characterize spoilages in various food products.
- Analyze the causes and characterize various food born illness.
Unit I
Introduction to Food Microbiology 1.1 Terms related to food microbiology, Importance of microorganism in food technology, Sources of microorganism. 1.2 General Characteristics of Major groups of microorganisms-Bacteria, Fungi, Algae, Protozoa, Viruses 1.3 Growth curve of microorganism & factors affecting it. 1.4 Compound microscope, Types of lenses, Magnification, Resolution Power, Limit of Resolution 1.5 Staining Techniques-Simple staining and Differential staining (Gram staining)
Suggested Learning Pedagogy Chalk-Board Video Demonstrations Presentations
Unit II
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Unit III
Microbial Analysis of Food 3.1 Definition of culture media & pure culture, Nutritional requirements of microorganism, Common ingredients of culture media and their functions 3.2 Types of culture media based on composition & purpose. 3.3 Methods of sterilization used in microbial analysis – Flaming, Incineration, Hot air oven and Autoclave method 3.4 Two class and Three class sampling plans as per ICMSF 3.5 Isolation of pure culture using pour plate, streak plate and spread plate technique, Serial dilution, Calculation of microbial count
Suggested Learning Pedagogy Video Demonstrations Presentations Chalk-Board
Unit IV
Food Spoilage 4.1 Causes of spoilages and chemical changes caused by microorganism in food 4.2 Causes and characteristics of spoilages observed in cereal & cereal products -Grains, Floors & Bread-Moldiness, Ropiness, Red bread, Chalky bread 4.3 Causes and characteristics of spoilages observed in fruits & vegetable products, Juices-Mold growth, Fermentation 4.4 Causes and characteristics of spoilages observed in Milk & Milk Products- Souring, Gas production, Proteolysis, Ropiness, Color & flavor changes 4.5 Causes and characteristics of spoilages observed in Canned Food Products-Flipper,Springer, Soft swell, Hard swell, Breather, TA Spoilage, Flat-Sour Spoilage, Sulphide Spoilage
Suggested Learning Pedagogy Chalk-Board Presentations Video Demonstrations
Unit V
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Practical / Tutorial Experiences
- * Demonstrate working of following equipment’s, instruments, tools, and glassware used in food microbiology laboratory Autoclave Hot air oven Bunsen burner Laminar flow Incubator Water bath Magnetic stirrer Colony counter Inoculation loop and needle Micropipette Culture tubes Petri plates Compound microscope pH meter
- * Demonstrate working of compound light microscope for microbial examination.
- * Sterilize given glass wares using hot air oven method. Petri plates Beakers Test Tubes Conical Flasks Glass rod Pipette
- * Prepare the following general purpose media used for cultivation of microorganisms. Nutrient media Nutrient broth
- * Sterilize following culture media using Autoclave method. Nutrient agar media Nutrient Broth
- * Isolate of pure culture of microorganism using streak plate & spread plate technique
- * Isolate of pure culture of microorganism using pour plate technique.
- * Determine total plate count in given sample using serial dilution method and pour plate technique.
- * Examine the following characteristics of spoilage observed in given milk sample, when stored for long period without preservation. 1.Souring, 2.Gas production 3.Ropiness, 4.Color & Flavor changes
- * Examine the following characteristics of spoilage observed in given bread sample, when stored for long period without preservation. 1.Moldiness 2. Ropiness 3. Red Bread 4. Chalky Bread
- * Examine the following characteristics of spoilage observed in given fruit juice sample, when stored for long period without preservation. 1. Moldiness 2. Alcoholic fermentation 3. Lactic acid fermentation 4. Fermentation of organic acid 5. Slime production
- * Prepare a chart describing microorganism involved, incubation period, symptoms, foods involved and control measure for various food born illnesses.
- * Determine total number of bacteria/molds/yeast in given food sample using Total Plate Count (TPC) method 6
Note : Out of above suggestive LLOs – ‘*’ Marked Practicals (LLOs) Are mandatory. Minimum 80% of above list of lab experiment are to be performed. Judicial mix of LLOs are to be performed to achieve desired outcomes.
Micro Project / Self Learning
Assignment
- Explain importance of microorganism in food technology
- Draw sketch of compound microscope and give function of each part.
- Describe general characteristics of major groups of microorganisms.
- Explain growth curve of microorganism and factors affecting it.
- Describe morphological & physiological characteristics of molds
- Describe morphological & physiological characteristics of Yeast.
- Describe morphological & physiological characteristics of bacteria.
- Classify microorganism based on temperature, oxygen , water activity (moisture) requirement for growth
- List common ingredients of culture media and state their function.
- Describe types of media based on composition and purpose.
- Explain procedure of serial dilution.
- Explain types plating techniques used for isolation of pure culture.
- Explain the causes of spoilages and chemical changes caused by microorganism in food
- Explain the causes and characteristics of spoilages observed in cereal & cereal products
- Explain the causes and characteristics of spoilages observed in fruits & vegetable products
- Explain the causes and characteristics of spoilages observed in milk & milk products
- Explain the causes and characteristics of spoilages observed in canned food products
- Classify& differentiate different Food borne illnesses
- Describe characteristics of Staphylococcal Intoxication and Botulism
- Describe characteristics of Salmonellosis, Clostridium perfringes illness, Bacillus cereus .
- Explain significance of mycotoxins in food poisoning.
Micro project
- Prepare different types of growth media commonly used for microbial analysis, including selective and differential media
- Characterize the sensory attributes and changes associated with spoilage in different food samples, including color, odor, texture.
- Conduct a literature review on specific foodborne pathogens and their characteristics, focusing on their virulence factors and modes of transmission
- Analyze the food products available in local market for microbial load and compare with FSSAI standards.
- causes and prevention of spoilage of food.
Laboratory Equipment / Software Required
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Learning Materials / Books
- Frazier, W.C. and Westhoff, D.C. (2003) Food Microbiology 18th Edition, Tata McGraw Hill, Inc., New York. ISBN-10. 9781259062513
- M.J.Pelczar Microbiology Tata McGraw Hill, Inc., New York ISBN 0074621017
- Banwart, G.J. Basic Food Microbiology AVI Publishing Co. Inc., Westport, Connecticut ISBN 9781468464535
- S. Ranganna Handbook of Analysis and Quality Control for Fruit and Vegetable Products Tata McGraw-Hill ISBN 9780074518519
- Microbiology Society, UK Basic Practical Microbiology – A Manual Microbiology Society, Charles Darwin House, 12 Roger Street, London WC1N 2JU, UK ISBN 0 95368 383 4
Learning Websites & Portals
- https://www.youtube.com/watch?v=shWayTlt4hk Microbial growth Curve
- https://www.youtube.com/watch?v=8va4id8BA0o Food spoilage types and sources
- https://www.youtube.com/watch?v=Stx50CQjt6A&list=PLcCIZORoVQ gh7kKVPA-cEbVun1vaWHE4f Food as substrate for microbes
- https://www.youtube.com/watch? v=81dAOt5mT8A&list=PLcCIZORoVQ gh7kKVPA-cEbVun1vaWHE4f&index=4 Food borne diseases
- https://www.youtube.com/watch?v=_1wKCygLkig&list=PLcCIZORoVQ gh7kKVPA-cEbVun1vaWHE4f&index=7 Cultivation of microorganism
For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 2nd Sem Syllabus for K scheme.
For all Food Technology results, visit MSBTE Food Technology all semester results direct links.