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Food microbiology is about the understanding of microorganisms that grow or multiply in or contaminate the food which we consume. Food microorganisms could be either beneficial or harmful. The key aspect of food microbiology is food safety which focuses on the disease-causing microorganism and their toxins which may contaminate the food. That is why it becomes essential to recognize the possible role of microorganisms to ensure public safety. The major learning objectives of this course will be to study: the scope of food microbiology and food safety; to obtain the knowledge about important genera of microorganisms associated with food and their characteristics; to learn various techniques for enumeration and control of microorganisms in food; to gain the essential knowledge and applications of various techniques (traditional to advanced) for preserving food; to understand the role of different microorganisms in food spoilage, food fermentation, and foodborne diseases; to comprehend the microbiological quality control and foodborne illnesses investigation procedures for ensuring food safety and hygiene; to understand current national and international food safety rules and regulations; to know the requirements and components of food safety management system (FSMS) and use of microbiological risk assessment (MRA) tools for assessing microbiological risks in the food sector. Course Highlights
Learner will acquire the knowledge about:
Scope of food microbiology and food safety
Important genera associated with food
Techniques for enumeration of microbes and methods (traditional to advanced) for preserving food
Role of different microorganisms in food spoilage, food fermentation and foodborne diseases
Microbiological quality control and food-borne illnesses investigation procedures for ensuring food safety & hygiene
The food safety rules and regulations, Food Safety Management System (FSMS), and Microbiological Risk Assessment.
WEEK 01Introduction to Food Microbiology and Food SafetyMicroflora of FoodIntrinsic Factors Affecting Microbial Growth and Survival in Food WEEK 02Extrinsic Factors Affecting Microbial Growth and Survival in FoodMicrobiological Examination of FoodAdvances in Isolation and Enumeration of Microorganisms in Food WEEK 03Principles of Food Preservation and SignificancePreservation of Food by Physical Methods – Low and High TemperaturesPreservation of Food by Physical Methods – Radiations WEEK 04Preservation of Food by Chemical MethodsBiopreservation of FoodAssignment-I WEEK 05Modified Environment for Storage of FoodFermentative Microorganisms as Food and Value-Added ProductLactic Fermentation in Food WEEK 06Yeast-Lactic Fermentation in FoodMold-Lactic Fermentation in FoodStarter Cultures for Food Fermentation WEEK 07Fermented MilkFermented Milk ProductsFermented Juice, Vegetables and other Beverages WEEK 08Fermented MeatFermented Fish ProductsAssignment-II WEEK 09Introduction to Food SpoilageSpoilage of Fruits, Vegetables, and their ProductsSpoilage of Dairy Products WEEK 10Spoilage of Canned FoodSpoilage of Bakery and Egg ProductsSpoilage of Meat, Fish, and Sea Food WEEK 11Newer Methods for Controlling Spoilage of FoodPredictive Modelling for Food SpoilageAssignment-III WEEK 12Foodborne Outbreaks- Bacterial Agents for Foodborne IllnessesFungal and Algal Agents for Foodborne IllnessesFoodborne Animal Parasites WEEK 13Investigation of Foodborne Illnesses OutbreaksIndicators of Food Microbial Quality and SafetyPrinciples and Applications of Hurdle Technology in Food Industry WEEK 14Principles of Hygiene and Sanitation in Food Service Establishment.Food Safety LawsFood Safety and Quality Management System WEEK 15Principles and Guidelines for Conducting Microbiological Risk of FoodRevision of the courseFinal assessment/Term-end examination