M.Sc Food Processing Tech

Unit 1
History and development of food microbiology; Cellular organization -
eukaryotic and prokaryotic organisms; A breif account of classification
of microorganisms; source of microorganisms in food
Unit 2
Growth pattern in microbes; Biochemical activities and survival of
miroorganisms of foods; Extrinsic and intrinsic factors affecting growth
and destruction of microbes.
Unit 3
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.
Unit 4
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.
Unit 5
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