Course programme
Theory (48hours) 1. History of microbiology of food. Types of micro-organism normally associated with food- mold, yeast, and bacteria, Microbial growth pattern, physical and chemical factors influencing destruction of microorganisms. 4 Hours. 2. Microorganisms in natural food products and their control. Biochemical changes caused by microorganisms, deterioration and spoilage of various types of food products – Physical, chemical and microbiological spoilages (Enzymatic or fermentative spoilage – rancidity, hydrolytic spoilage, putrefaction, souring, off flavour etc.; Texture deformations – slime, ropiness, curdling, discoloration etc.; Toxin production –endotoxins and exotoxins ). 6 Hours. 3. Contaminants of foods-stuffs, fruits vegetables, cereals, pulses, oilseeds, milk and meat during handling and processing. 6 Hours. 4. Microbial spoilage of foods – food borne pathogens, food poisoning, food infection and intoxication. Examples: E. coli O157:H7, Salmonella, Campylobacter jejuni, Bacillus cereus, Shigella sp., Clostridium sp., Staphylococcus sp., Norwalk like viruses, Hepatitis A. 8 Hours. 5. Processing and preservation of food -preservation by low-temperature, heat, drying, chemical, non-thermal methods and irradiation. 8 Hours. 6. Analytical techniques in Microbiology- Screening and Enumeration of spoilage microorganisms. Detection of pathogens in food (Traditional Biochemical test using kits, specialized media), Rapid detection technique for microorganisms – Total ATP measurement, PCR based, Biosensor based, Immunological (Latex agglutinations, ELISA, Immunomagnetic assays, etc.), Bacteriophage based markers etc. 8 Hours. 7. Food fermentation -Traditional fermented foods of India and other Asian countries; Probiotics and prebiotics; Fermented foods based on milk, meat and vegetables; Fermented beverages. 8 Hours. PGD 1.2 -Food chemistry and Nutrition Theory (48hours) 1. Importance of food. Scope of food chemistry. Introduction to different food groups: their classification and importance. Water in food, water activity and shelf life of food. 6 Hours 2. Carbohydrates-chemical reactions, functional properties of sugars and polysaccharides in foods chemical make-up, properties, nutritional and industrial importance. 6 Hours 3. Proteins: nutritional aspects– amino acids, essential amino acids, biological value, PER (Protein Efficiency Ratio), and industrial importance. 4 Hours 4. Lipids: classification, and use of lipids in foods, physical and chemical properties, essential fatty acids, Polyunsaturated Fatty Acids hydrogenation, rancidity and industrial importance. 8 Hours 5. Vitamins and Minerals, Effect of processing on vitamins and minerals. Effect of processing and storage of Vitamins. Principles of microbial assay of b group Vitamins. 8 Hours 6. Food pigments and synthetic dyes Natural pigments, their occurrence and characteristic properties, their changes during processing and storage, industrial applications. 8 Hours 7. Enzymes used in food industry: Definition, importance, sources, nomenclature, classification and their applications in food processing.
