{"id":6018,"date":"2020-02-10T02:57:49","date_gmt":"2020-02-10T02:57:49","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/food-microbiology-ft-3rd-sem-syllabus-for-aktu-b-tech-2019-20-scheme\/"},"modified":"2020-07-19T20:03:15","modified_gmt":"2020-07-19T20:03:15","slug":"food-microbiology-ft-3rd-sem-syllabus-for-aktu-b-tech-2019-20-scheme","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/food-microbiology-ft-3rd-sem-syllabus-for-aktu-b-tech-2019-20-scheme\/","title":{"rendered":"Food Microbiology FT 3rd Sem Syllabus for AKTU B.Tech 2019-20 Scheme"},"content":{"rendered":"

Food Microbiology detail syllabus for Food Technology (Ft), 2019-20 scheme is taken from AKTU<\/a> 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.<\/p>\n

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<\/a>. The detail syllabus for food microbiology is as follows.<\/p>\n

Unit I<\/h4>\n

For the complete syllabus, results, class timetable and more kindly download iStudy<\/a>. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.<\/b><\/p>\n

Unit II<\/h4>\n
    \n
  1. Incidence of microorganism in foods, Sources of contamination<\/li>\n
  2. Principles underlying spoilage of foods. Physical and Chemical methods to control microorganisms.<\/li>\n
  3. Food poisoning and food borne infections, Microbial toxins, Indicator organisms.<\/li>\n<\/ol>\n

    Unit III<\/h4>\n
      \n
    1. Contamination, spoilage and preservation of cereal products & sugar products<\/li>\n
    2. Contamination, spoilage and preservation of fruit and vegetable products, Bakery Products, Microbiological standard of foods.<\/li>\n<\/ol>\n

      Unit IV<\/h4>\n

      For the complete syllabus, results, class timetable and more kindly download iStudy<\/a>. It’s a lightweight, easy to use, no images, no pdfs platform to make student’s life easier.<\/b><\/p>\n

      Unit V<\/h4>\n
        \n
      1. Food plant sanitation, inspection and control, personnel hygiene.<\/li>\n
      2. Microbes in food fermentation, putrefaction, Lipolysis. Antagonism and Synergism in microorganisms.<\/li>\n
      3. Rapid methods in detection of microorganisms. Standard plate count; Yeast and mould count.<\/li>\n<\/ol>\n

        Course Objectives:<\/h4>\n

        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.<\/p>\n

        Course Outcomes:<\/h4>\n

        After successful completion of the course the students will be able to:<\/p>\n