Food Microbiology

Food Microbiology

Ch-10 Applied Sc, Allied Physical and Chemical sc via YouTube Direct link

Food as substrate for microbes

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1 of 54

Food as substrate for microbes

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Classroom Contents

Food Microbiology

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  1. 1 Food as substrate for microbes
  2. 2 History & Development and scope of food microbiology
  3. 3 Microorganisms in food
  4. 4 Food Born Diseases
  5. 5 Principles and Traditional methods and Food Protection and Preservation
  6. 6 Modern Technologies in food preservation (Part-2)
  7. 7 Cultivation of Microorganisms (Part-2)
  8. 8 Introduction to food spoilage microorganisms
  9. 9 Control of Mircoorganisms in Food (Part-1)
  10. 10 Cultivation of Microorganisms (Part-1)
  11. 11 Introduction to food microbiology
  12. 12 Characteristics of mircroorganisms in food
  13. 13 Microbial Growth in food
  14. 14 Food Fermentation
  15. 15 Fermentors, Design, types & media for fermentators
  16. 16 Basic Principle of Food Preservation
  17. 17 Food poisoning
  18. 18 Food borne Diseases
  19. 19 Edible mushroom & preservation
  20. 20 Food Spoilage by Micro-organisms
  21. 21 Poisonous plants & Fruits
  22. 22 Poisonous Seeds
  23. 23 Beer
  24. 24 Wine
  25. 25 Vinegar
  26. 26 Traditional Fermented Foods
  27. 27 Downstream processing of fermented Foods/Products
  28. 28 Audiophiles milk
  29. 29 Food Laws and Regulations
  30. 30 Probiotics & Prebiotics
  31. 31 Mycotoxins in poultry
  32. 32 Microbial Spoilage of Fish,Meat,Poultry and Egg
  33. 33 Current productionof eggs, meat, fish and poultry
  34. 34 Single Cell Protein
  35. 35 Fermented Diary Products
  36. 36 Yeast Fermentation and its Products
  37. 37 Trends in food Mircobiology
  38. 38 Food Microbiology Introduction
  39. 39 Food Microbiology Introduction
  40. 40 Classifications of Microbes
  41. 41 Factors affecting microbial growth in food
  42. 42 Factors affecting microbial growth in food II
  43. 43 Extrinsic Parameters
  44. 44 Natural Antimicrobials
  45. 45 Natural Antimicrobials II
  46. 46 Food Spoilage
  47. 47 Food Spoilage II
  48. 48 Microbial Spoilage of Food
  49. 49 Microbial Spoilage of Food
  50. 50 Methods of the Microbiological examination and Microbial quality of Foods
  51. 51 Quantitaive Methods for Microbial Enumeration
  52. 52 Indirect and Qualitative Estimation of Microbial content
  53. 53 Direction of Microbes in Food Samples
  54. 54 Methods for Microbial detection

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