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
Foodborne 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
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