BackFood Microbiology
Microbial flora of fresh foods. Intrinsic and extrinsic factors affecting microbial
growth in foods. General aspects of food spoilage, spoilage of specific types
of food. Physical and chemical changes taking place as a result of microbial
spoilage. Microbiological examination of foods. Preservation of foods and legislation.
Indices of sanitary quality and microbiological standards, food poisoning. Fermented
foods, microorganisms as food -SCP. Dairy Microbiology: Microorganisms in milk,
Microbiological examination of milk. Pasteurization and sterilization of milk.
Grades of milk and dairy products manufactured with the aid of microorganisms.
Quality assurance in food industry, Hazard Analysis Critical Control Point system.
Food Hygiene:
Indices of food sanitary quality; Coliforms, Enterococci and total bacterial
counts as indicators of food sanitary quality, Microbiological standards of
food. Food borne Pathogens, Reservoirs of infection and modes of spread, Epidemiology
and investigation of food poisoning out breaks. Detection of food borne Pathogens.
Food Hygiene in the prevention of food borne disease; production and processing
of foods, Personal hygiene of food handlers, storage and transport of food,
food plant and equipment sanitation. Keeping quality of foods; methods used
in the prevention of spoilage of foods. Quality of water and Ice used in food
Industry. Microbiological guidelines in food Catering Industry.
Food Technology:
Scope of food science & technology. Principals of food processing technology:
preliminary operational techniques, conversion & preservation operational
techniques and ancillary techniques. Processing technology of cereals, meats,
fish, and poultry & eggs and dairy products. Processing of fats, oils &
related products and sugar syrup & soft drinks. Fruit and Vegetable Technology.
Principals of food packaging & food transport. ISO guidelines.