This course on Food Microbiology aims to provide an understanding of microorganisms in food, food-borne diseases, food preservation methods, and modern technologies in the field. Students will learn about microbial growth in food, food fermentation, food spoilage, and the control of microorganisms in food. The course covers topics such as food laws and regulations, probiotics, mycotoxins, and fermented food products. The intended audience for this course includes individuals interested in food science, microbiology, or the food industry.
Overview
Syllabus
Food as substrate for microbes.
History & Development and scope of food microbiology.
Microorganisms in food.
Food Born Diseases.
Principles and Traditional methods and Food Protection and Preservation.
Modern Technologies in food preservation (Part-2).
Cultivation of Microorganisms (Part-2).
Introduction to food spoilage microorganisms.
Control of Mircoorganisms in Food (Part-1).
Cultivation of Microorganisms (Part-1).
Introduction to food microbiology.
Characteristics of mircroorganisms in food.
Microbial Growth in food.
Food Fermentation.
Fermentors, Design, types & media for fermentators.
Basic Principle of Food Preservation.
Food poisoning.
Food borne Diseases.
Edible mushroom & preservation.
Food Spoilage by Micro-organisms.
Poisonous plants & Fruits.
Poisonous Seeds.
Beer.
Wine.
Vinegar.
Traditional Fermented Foods.
Downstream processing of fermented Foods/Products.
Audiophiles milk.
Food Laws and Regulations.
Probiotics & Prebiotics.
Mycotoxins in poultry.
Microbial Spoilage of Fish,Meat,Poultry and Egg.
Current productionof eggs, meat, fish and poultry.
Single Cell Protein.
Fermented Diary Products.
Yeast Fermentation and its Products.
Trends in food Mircobiology.
Food Microbiology Introduction.
Food Microbiology Introduction.
Classifications of Microbes.
Factors affecting microbial growth in food.
Factors affecting microbial growth in food II.
Extrinsic Parameters.
Natural Antimicrobials.
Natural Antimicrobials II.
Food Spoilage.
Food Spoilage II.
Microbial Spoilage of Food.
Microbial Spoilage of Food.
Methods of the Microbiological examination and Microbial quality of Foods.
Quantitaive Methods for Microbial Enumeration.
Indirect and Qualitative Estimation of Microbial content.
Direction of Microbes in Food Samples.
Methods for Microbial detection.
Taught by
Ch-10 Applied Sc, Allied Physical and Chemical sc
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Reviews
4.4 rating, based on 8 Class Central reviews
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Shivani RaiIt was good course of food microbiology .I have learnt various types of food microbiology what is microbiology in dept and many more ...thank you for a free course of food microbiology which will help my career course..but if u all have attached to gain certificate based on quizzes it will be more better for the students.. -
This course is best for understanding about food microbiology it's overall give you knowledge about how microbiology is involved in food field like we are able to know about how fermentation occur and how yeast is involved in it
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Sameema SudaisaAmazing course on Food microbiology. Great learning experience! Had fun learning the different aspects and fundamentals of food microbiology. -
Ljuljeta KruezijuJako lepo! Odusevljena sam predavanjima,ja sam kao prehrambeni tehnicar vec u skoli oresla kroz ove pojmove,ali sada ih jos bolje znam.
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Nur Aqilah IsmailVery interesting! Helped me learning and getting new knowledges for Microbes a lot easier. Really really helpful. -
It was very informative course. I am from botany background, this course helped me to learn in detail about the food microbiology which help me to work in the industry
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It was very informative course. I am from botany background, this course helped me to learn in detail about the food microbiology which help me to work in the industry
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Muthu SritharVery important course in food microbiology.all videos is nice.clear explain,woundarful teaching.thank you for course.
