UNIT 1:
Importance of microorganisms in food
intrinsic and extrinsic parameters of food affecting microbial growth
types of microorganisms in foods like meats, poultry, seafood, vegetables, dairy products, fruits and vegetables
UNIT 2:
Microbial spoilage of different types of foods– fruits and vegetables, meat and meat products, bakery products, dairy products, fermented foods and canned foods.
Microbial spoilage of different types of foods– fruits and vegetables, meat and meat products, bakery products, dairy products, fermented foods and canned foods.
UNIT 3:
Parameters influencing the growth of microorganisms in food- Intrinsic and Extrinsic
SPC, MPN, DMC, Dye Reduction test, ATP measuremen
. Immunological methods: PCR, Fluorescent Antibody, ELISA
UNIT 4:
Role and importance of microorganism in food fermentation
– Meat fermentation- Yeast based and other fermentations – Bread, Beer and Wine; Fermented Cereal Products
UNIT 5:
Food borne infections and intoxication
