Food Microbiology detail syllabus for Food Technology (Ft), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (KFT302), and for exam duration, Teaching Hr/Week, Practical Hr/Week, Total Marks, internal marks, theory marks, duration, and credits do visit complete sem subjects post given below.
For all other ft 3rd sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 3rd Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects. The detail syllabus for food microbiology is as follows.
Unit I
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Unit II
- Incidence of microorganism in foods, Sources of contamination
- Principles underlying spoilage of foods. Physical and Chemical methods to control microorganisms.
- Food poisoning and food borne infections, Microbial toxins, Indicator organisms.
Unit III
- Contamination, spoilage and preservation of cereal products & sugar products
- Contamination, spoilage and preservation of fruit and vegetable products, Bakery Products, Microbiological standard of foods.
Unit IV
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Unit V
- Food plant sanitation, inspection and control, personnel hygiene.
- Microbes in food fermentation, putrefaction, Lipolysis. Antagonism and Synergism in microorganisms.
- Rapid methods in detection of microorganisms. Standard plate count; Yeast and mould count.
Course Objectives:
To give the students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control and the role of microorganisms in health promotion.
Course Outcomes:
After successful completion of the course the students will be able to:
- Understand how microorganisms enter and grow in foods and Understand the growth requirements of common food borne pathogens and spoilage microorganisms.
- Understand intrinsic and environmental aspects of foods and how they can be modified to affect the growth and metabolism of food borne microorganisms to include spoilage, pathogenic, and beneficial organisms.
- Be able to attribute the characteristics of a food borne illness with unknown etiology to the most likely organism.
- To identify and control foodborne diseases and food spoilage
Reference Books:
- Banawart GJ, ” Basic Food Microbiology 2nd Edition, AVI Publishing Company 1989
- Frazier J & Westhoff DC, ” Food Microbiology, 4th Edition, Tata McGraw Hill 2010
- Garbutt J, Essentials of Food Microbiology, 2nd Edition, Hodder Arnold 1997
- Jay JM, Loessner MJ & Golden DA, ” Modern Food Microbiology, 7th edition, Springer, NY 2005
- Ray B., Fundamentals of Food Microbiology, 5th Edition, CRC Press 2013
For detail syllabus of all other subjects of B.Tech Ft, 2019-20 scheme do visit Ft 3rd Sem syllabus for 2019-20 scheme.
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