M.Sc Food Processing TechMaharshi Dayanand University
Price on request
History and development of food microbiology; Cellular organization -
eukaryotic and prokaryotic organisms; A breif account of classification
of microorganisms; source of microorganisms in food
Growth pattern in microbes; Biochemical activities and survival of
miroorganisms of foods; Extrinsic and intrinsic factors affecting growth
and destruction of microbes.
Biochemical changes caused by microorganisms in foods- fermentation,
putrefaction, lipolysis; the microbiology of food preservation- heat
processing, irradiation, low temperature storage, chemical presevatives,
high-pressure processing, control of water activity.
Foods microbiology and public health : Food poisining, types of food
poisonings, Indicator organisms; Detection and quantification of microbes
and their products including toxins; A brief account of various organisms
related with food poisoning, food poisoning by clostridium, salmonella,
E.coil, bacillus etc.
Food spoilage and microbes of milk, meats, fish and various plant products,
spoilage of canned foods. Rapid methods of microbial analysis;
Immunoassays, nucleic acid probes & PCR in food