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Module-I: Scope of Food Microbiology (3 hrs)
Project (3 hrs)
Module-II: Microbial Spoilage of Foods (4 hrs)
Project (3 hrs)
Module-III: Food Preservation (6 hrs)
Project (2 hrs)
Module-IV: Fermentation Processes and Types of Fermenters (6 hrs)
Project (1.5 hrs)
Module-V: Microbial Production of Industrial Products (5 hrs)
Project (3 hrs):
Text Books
Online Source:
Basic aspects, history, scope and microbes (bacteria, yeasts and molds) associated with food (1 hr).
Isolation of psychrophilic, salt and sugar tolerant microorganisms from foods (1.5 hrs).
Basic aspects, history, scope and microbes (bacteria, yeasts and mold) associated with food (1 hr).
Isolation of industrially important microorganisms from environment (1.5 hrs).
Intrinsic and extrinsic factors that affect microbial growth in different foods (1 hr).
Overview of food spoilage, microbial spoilage, sources of contamination, control of spoilage of fruits, fruit juices and vegetables (1 hr).
Microbiological examination of fresh and canned fruits, vegetables and juices (1.5 hrs).
Overview of food spoilage, microbial spoilage, sources of contamination, control of spoilage of fruits, fruit juices and vegetables (1 hr).
Microbiological examination of flour, bread, eggs and meat (1.5 hrs).
Microbial spoilage, sources of contamination, control of spoilage of cereals and canned foods (1 hr).
Microbial spoilage, sources of contamination, control of spoilage of meat, poultry, sea foods (1 hr).
Principles of food preservation: non-thermal methods (1 hr).
Principles of food preservation: physical methods viz. high temperature preservation (D, Z and F Values) (1 hr).
Determination of Z, D and F values (2 hrs).
Preservation by drying and chemical preservatives (1 hr).
Preservation by natural antimicrobial compounds (1 hr).
Biopreservation (1 hr).
Mode of action of various preservation methods on microbes (1 hr).
Fermentation processes: Historical development, the range and components and criteria for selection of industrially important microorganisms (1 hr).
Types of fermentation (i.e. submerged, surface and solid state fermentation) (1 hr).
Preservation and improvement of industrially important micro-organisms using metabolic engineering/genetic engineering (1 hr).
Upstream and downstream processing (1 hr).
Fermenters: types, functions, design and control, sterilization (1 hr).
Demonstration of design and control of a lab fermenter (1.5 hrs).
Growth rate analysis and estimation of biomass, difference in chemostat and turbidostat (1 hr).
Microorganisms and processes involved in the production of single cell protein and industrial alcohol, beer and wine (1 hr).
Microorganisms and processes involved in the production of organic acids (citric and lactic) (1 hr).
Production of lactic acid from whey (1 hr).
Microorganisms and processes involved in the production of enzymes (protease, lipase and rennet) and vitamin (B12) (1 hr).
Microorganisms and processes involved in the production of antibiotics and bacteriocins (1 hr).
Production of nisin and assaying the antimicrobial activity of the culture (1 hr).
Microorganisms and processes involved in the production of fermented foods (1 hr).
Production of fermented whey beverage (1 hr).
Dr. Rajashree Jena is currently working as Assistant Professor in the Department of Dairy Technology, Centurion University of Technology and Management, Paralakhemundi Campus, Odisha. She has obtained her Ph. D degree from National Dairy Research Institute, Karnal in the field of Dairy Microbiology. She has more than 3 years of research and teaching experience at […]
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