FST 252/6299 FOOD MICROBIOLOGY

UNIT-I  (10 Lectures)

General Characteristics of Bacteria, Yeast and Molds associated with food. Extrinsic and Intrinsic factors influencing Microbial growth in foods.
Starter culture – Selection of culture, Preparation and maintenance of culture. Activity of culture and factors affecting the activity. Influence of starter culture on the flavor and texture of food.

UNIT-II  (8 Lectures)

Spoilage of Milk, Cream, Butter, Frozen desserts and Condensed  milk. Spoilage of fruits vegetable and canned foods. Spoilage of cereals and cereal products. Spoilage of meat and meat products. Spoilage of fish poultry and egg. 

UNIT-III (8 Lectures)

Effect of  high temperature, Low Temperature, Drying and Radiation on destruction of micro-organism. Fermented and Microbial Foods- Fermented vegetables, Fermented milk, Fermented cereals foods.

UNIT-IV (6 Lectures)

Alcoholic Beverage: Microbiology, Manufacturing process, quality characteristics, Spoilage and defects – Beer, Wine and Vinegar 

UNIT-V   (5 Lectures)

Probiotics, - Nutritional and therapeutic aspects Food Infection and Intoxication- Bacteria and Non bacteria

References:

·         Food Microbiology by Adams and Moss.

·         Food Microbiology by James M Jay.

·         Food Microbiology by  Frazier