Course Contents
Course Outline:
• Introduction to Food Microbiology
• Classification of microorganism important in food
• Morphological. Biochemical and physiological characteristics of Microorganisms
• Water microbiology
• Milk microbiology
• General Principles of microbiological activity
Study of micro-organism under microscope.
• Preparation of media. Culture Media. Gram staining.
Determination of microbial load on different foods, personnel, working surfaces.
• Dilution Techniques, Plating techniques, Manufacture of various microbiological oriented food products. Examination of foods for spoilage.
Course Learning Outcomes
To understand importance of food safety and the role of food microbiology in the prevention of food spoilage.
Introduction to Food Microbiology
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Classification of microorganism important in food
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Morphological. Biochemical and physiological characteristics of Microorganisms
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Physiological characteristics of Microorganisms
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Water microbiology
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Milk microbiology
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Introduction to Food Microbiology
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Introduction to Food Microbiology
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Introduction to Food Microbiology
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Introduction to Food Microbiology
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Microorganism important in food
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Classification of microorganism important in food
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Classification of microorganism important in food
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Biochemical characteristics of Microorganisms
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Morphology of Microorganisms
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Milk microbiology
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Water microbiology
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Water microbiology
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Milk Microbiology
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Book Title : Fundamental principles of Bacteriology
Author : A. J. Sales
Edition : 2006
Publisher : McGraw-Hill Book Co. Inc. New York.
Title : Checklist Nutritional Biochemistry 1
Type : Other
View Checklist Nutritional Biochemistry 1