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Online Course

Food Microbiology and Food Safety

CEC via Swayam

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16
Found in Biology Courses

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Overview

 

Course Description

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 recognise the possible role of microorganisms to ensure the 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 food-borne diseases; to comprehend the microbiological quality control and food-borne 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 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 food-borne 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.


 

Syllabus

COURSE LAYOUT

 

 

 

 


WEEK 01

Introduction to food microbiology and food safety

Microflora of food

Intrinsic factors affecting microbial growth and survival in food


WEEK 02

Extrinsic factors affecting microbial growth and survival in food

Microbiological examination of food

Advances in isolation and enumeration of microorganisms in food


WEEK 03

Principles of food preservation and significance

Preservation of food by physical methods – low and high temperatures

Preservation of food by physical methods – radiations


WEEK 04

Preservation of food by chemical methods

Biopreservation of food

Assignment-I


WEEK 05

Modified environment for storage of food

Fermentative microorganisms as food and value-added product

Lactic fermentation in food


WEEK 06

Yeast-lactic fermentation in food

Mold-lactic fermentation in food

Starter cultures for food fermentation


WEEK 07

Fermented milk

Fermented milk products

Fermented juice, vegetables and other beverages


WEEK 08

Fermented meat

Fermented fish products

Assignment-II


WEEK 09

Introduction to food spoilage

Spoilage of fruits, vegetables, and their products

Spoilage of dairy products


WEEK 10

Spoilage of canned food

Spoilage of bakery and egg products

Spoilage of meat, fish, and sea food


WEEK 11

Newer methods for controlling spoilage of food

Predictive modelling for food spoilage

Assignment -III


WEEK- 12

Food borne outbreaks- Bacterial agents for foodborne illnesses

Fungal and algal agents for foodborne illnesses

Foodborne animal parasites


WEEK 13

Investigation of foodborne illnesses outbreaks

Indicators of food microbial quality and safety

Principles and applications of hurdle technology in food industry


WEEK 14

Principles of hygiene and sanitation in food service establishment.

Food safety laws

Food safety and quality management system


WEEK 15

Principles and guidelines for conducting microbiological risk of food

Revision of the course

Final assessment/Term-end examination

 

 

 

 

 

Taught by

Dr. Tejpal Dhewa

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