{"id":28226,"date":"2025-04-13T11:45:17","date_gmt":"2025-04-13T06:15:17","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/322312-food-microbiology-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-13T11:45:17","modified_gmt":"2025-04-13T06:15:17","slug":"322312-food-microbiology-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/322312-food-microbiology-syllabus-for-food-technology-2nd-sem-k-scheme-msbte-pdf\/","title":{"rendered":"322312: Food Microbiology Syllabus for Food Technology 2nd Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Food Microbiology detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

For all other MSBTE Food Technology 2nd Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 2nd Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for food microbiology is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Outline morphological & physiological characteristics of yeast, molds, and bacteria.<\/li>\n
  2. Use various lab equipment\u00e2\u20ac\u2122s and prepare media required for microbial analysis of food.<\/li>\n
  3. Estimate microbial count using plating techniques.<\/li>\n
  4. Analyze the causes and characterize spoilages in various food products.<\/li>\n
  5. Analyze the causes and characterize various food born illness.<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Introduction to Food Microbiology 1.1 Terms related to food microbiology, Importance of microorganism in food technology, Sources of microorganism. 1.2\tGeneral Characteristics of Major groups of microorganisms-Bacteria, Fungi, Algae, Protozoa, Viruses 1.3\tGrowth curve of microorganism & factors affecting it. 1.4\tCompound microscope, Types of lenses, Magnification, Resolution Power, Limit of Resolution 1.5\tStaining Techniques-Simple staining and Differential staining (Gram staining)
    Suggested Learning Pedagogy\tChalk-Board Video Demonstrations Presentations\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Microbial Analysis of Food 3.1\tDefinition of culture media & pure culture, Nutritional requirements of microorganism, Common ingredients of culture media and their functions 3.2\tTypes of culture media based on composition & purpose. 3.3\tMethods of sterilization used in microbial analysis – Flaming, Incineration, Hot air oven and Autoclave method 3.4\tTwo class and Three class sampling plans as per ICMSF 3.5\tIsolation of pure culture using pour plate, streak plate and spread plate technique, Serial dilution, Calculation of microbial count
    Suggested Learning Pedagogy\tVideo Demonstrations Presentations Chalk-Board\n<\/p>\n

    Unit IV<\/h4>\n

    Food Spoilage 4.1\tCauses of spoilages and chemical changes caused by microorganism in food 4.2\tCauses and characteristics of spoilages observed in cereal & cereal products -Grains, Floors & Bread-Moldiness, Ropiness, Red bread, Chalky bread 4.3\tCauses and characteristics of spoilages observed in fruits & vegetable products, Juices-Mold growth, Fermentation 4.4\tCauses and characteristics of spoilages observed in Milk & Milk Products- Souring, Gas production, Proteolysis, Ropiness, Color & flavor changes 4.5\tCauses 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\tChalk-Board Presentations Video Demonstrations\n<\/p>\n

    Unit V<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Practical \/ Tutorial Experiences<\/h4>\n
      \n
    1. * Demonstrate working of following equipment\u00e2\u20ac\u2122s, instruments, tools, and glassware used in food microbiology laboratory \tAutoclave \tHot air oven \tBunsen burner \tLaminar flow \tIncubator \tWater bath \tMagnetic stirrer \tColony counter \tInoculation loop and needle \tMicropipette \tCulture tubes \tPetri plates \tCompound microscope \tpH meter<\/li>\n
    2. * Demonstrate working of compound light microscope for microbial examination.<\/li>\n
    3. * Sterilize given glass wares using hot air oven method. \tPetri plates \tBeakers \tTest Tubes \tConical Flasks \tGlass rod \tPipette<\/li>\n
    4. * Prepare the following general purpose media used for cultivation of microorganisms. \tNutrient media \tNutrient broth<\/li>\n
    5. * Sterilize following culture media using Autoclave method. \tNutrient agar media \tNutrient Broth<\/li>\n
    6. * Isolate of pure culture of microorganism using streak plate & spread plate technique<\/li>\n
    7. * Isolate of pure culture of microorganism using pour plate technique.<\/li>\n
    8. * Determine total plate count in given sample using serial dilution method and pour plate technique.<\/li>\n
    9. * 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<\/li>\n
    10. * 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<\/li>\n
    11. * 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<\/li>\n
    12. * Prepare a chart describing microorganism involved, incubation period, symptoms, foods involved and control measure for various food born illnesses.<\/li>\n
    13. * Determine total number of bacteria\/molds\/yeast in given food sample using Total Plate Count (TPC) method\t6<\/li>\n

      Note : Out of above suggestive LLOs – \t‘*’ Marked Practicals (LLOs) Are mandatory. \tMinimum 80% of above list of lab experiment are to be performed. \tJudicial mix of LLOs are to be performed to achieve desired outcomes.\n<\/ol>\n<\/p>\n

      Micro Project \/ Self Learning<\/h4>\n<\/p>\n

      Assignment<\/i><\/p>\n

        \n
      1. Explain importance of microorganism in food technology<\/li>\n
      2. Draw sketch of compound microscope and give function of each part.<\/li>\n
      3. Describe general characteristics of major groups of microorganisms.<\/li>\n
      4. Explain growth curve of microorganism and factors affecting it.<\/li>\n
      5. Describe morphological & physiological characteristics of molds<\/li>\n
      6. Describe morphological & physiological characteristics of Yeast.<\/li>\n
      7. Describe morphological & physiological characteristics of bacteria.<\/li>\n
      8. Classify microorganism based on temperature, oxygen , water activity (moisture) requirement for growth<\/li>\n
      9. List common ingredients of culture media and state their function.<\/li>\n
      10. Describe types of media based on composition and purpose.<\/li>\n
      11. Explain procedure of serial dilution.<\/li>\n
      12. Explain types plating techniques used for isolation of pure culture.<\/li>\n
      13. Explain the causes of spoilages and chemical changes caused by microorganism in food<\/li>\n
      14. Explain the causes and characteristics of spoilages observed in cereal & cereal products<\/li>\n
      15. Explain the causes and characteristics of spoilages observed in fruits & vegetable products<\/li>\n
      16. Explain the causes and characteristics of spoilages observed in milk & milk products<\/li>\n
      17. Explain the causes and characteristics of spoilages observed in canned food products<\/li>\n
      18. Classify& differentiate different Food borne illnesses<\/li>\n
      19. Describe characteristics of Staphylococcal Intoxication and Botulism<\/li>\n
      20. Describe characteristics of Salmonellosis, Clostridium perfringes illness, Bacillus cereus .<\/li>\n
      21. Explain significance of mycotoxins in food poisoning.<\/li>\n<\/ol>\n

        Micro project<\/i><\/p>\n

          \n
        1. Prepare different types of growth media commonly used for microbial analysis, including selective and differential media<\/li>\n
        2. Characterize the sensory attributes and changes associated with spoilage in different food samples, including color, odor, texture.<\/li>\n
        3. Conduct a literature review on specific foodborne pathogens and their characteristics, focusing on their virulence factors and modes of transmission<\/li>\n
        4. Analyze the food products available in local market for microbial load and compare with FSSAI standards.<\/li>\n
        5. causes and prevention of spoilage of food.<\/li>\n<\/ol>\n

          Laboratory Equipment \/ Software Required<\/h4>\n

          For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
          It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
          \"Get<\/a>.<\/p>\n

          Learning Materials \/ Books<\/h4>\n
            \n
          1. Frazier, W.C. and Westhoff, D.C. (2003) Food Microbiology\t18th Edition, Tata McGraw Hill, Inc., New York. ISBN-10. 9781259062513<\/li>\n
          2. M.J.Pelczar\tMicrobiology\tTata McGraw Hill, Inc., New York ISBN 0074621017<\/li>\n
          3. Banwart, G.J. Basic Food Microbiology\tAVI Publishing Co. Inc., Westport, Connecticut ISBN 9781468464535<\/li>\n
          4. S. Ranganna\tHandbook of Analysis and Quality Control for Fruit and Vegetable Products\tTata McGraw-Hill ISBN 9780074518519<\/li>\n
          5. Microbiology Society, UK\tBasic Practical Microbiology – A Manual\tMicrobiology Society, Charles Darwin House, 12 Roger Street, London WC1N 2JU, UK ISBN 0 95368 383 4<\/li>\n<\/ol>\n

            Learning Websites & Portals<\/h4>\n
              \n
            1. https:\/\/www.youtube.com\/watch?v=shWayTlt4hk\tMicrobial growth Curve<\/li>\n
            2. https:\/\/www.youtube.com\/watch?v=8va4id8BA0o\tFood spoilage types and sources<\/li>\n
            3. https:\/\/www.youtube.com\/watch?v=Stx50CQjt6A&list=PLcCIZORoVQ gh7kKVPA-cEbVun1vaWHE4f\tFood as substrate for microbes<\/li>\n
            4. https:\/\/www.youtube.com\/watch? v=81dAOt5mT8A&list=PLcCIZORoVQ gh7kKVPA-cEbVun1vaWHE4f&index=4\tFood borne diseases<\/li>\n
            5. https:\/\/www.youtube.com\/watch?v=_1wKCygLkig&list=PLcCIZORoVQ gh7kKVPA-cEbVun1vaWHE4f&index=7\tCultivation of microorganism<\/li>\n<\/li>\n<\/ol>\n

              For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 2nd Sem Syllabus for K scheme<\/a>.<\/p>\n

              For all Food Technology results, visit MSBTE Food Technology all semester results<\/a> direct links.<\/p>\n","protected":false},"excerpt":{"rendered":"

              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, […]<\/p>\n","protected":false},"author":2351,"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":[116,151],"tags":[],"class_list":["post-28226","post","type-post","status-publish","format-standard","hentry","category-2nd-sem-msbte","category-fc"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/28226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/users\/2351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/comments?post=28226"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/posts\/28226\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/media?parent=28226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/categories?post=28226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/mh\/wp-json\/wp\/v2\/tags?post=28226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}