Food Microbiology and Food Safety

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WEEK 01
Introduction to Food Microbiology and Food SafetyMicroflora of FoodIntrinsic Factors Affecting Microbial Growth and Survival in Food
WEEK 02Extrinsic Factors Affecting Microbial Growth and Survival in FoodMicrobiological Examination of FoodAdvances in Isolation and Enumeration of Microorganisms in Food
WEEK 03Principles of Food Preservation and SignificancePreservation of Food by Physical Methods – Low and High TemperaturesPreservation of Food by Physical Methods – Radiations
WEEK 04Preservation of Food by Chemical MethodsBiopreservation of FoodAssignment-I
WEEK 05Modified Environment for Storage of FoodFermentative Microorganisms as Food and Value-Added ProductLactic Fermentation in Food
WEEK 06Yeast-Lactic Fermentation in FoodMold-Lactic Fermentation in FoodStarter Cultures for Food Fermentation
WEEK 07Fermented MilkFermented Milk ProductsFermented Juice, Vegetables and other Beverages
WEEK 08Fermented MeatFermented Fish ProductsAssignment-II
WEEK 09Introduction to Food SpoilageSpoilage of Fruits, Vegetables, and their ProductsSpoilage of Dairy Products
WEEK 10Spoilage of Canned FoodSpoilage of Bakery and Egg ProductsSpoilage of Meat, Fish, and Sea Food
WEEK 11Newer Methods for Controlling Spoilage of FoodPredictive Modelling for Food SpoilageAssignment-III
WEEK 12Foodborne Outbreaks- Bacterial Agents for Foodborne IllnessesFungal and Algal Agents for Foodborne IllnessesFoodborne Animal Parasites
WEEK 13Investigation of Foodborne Illnesses OutbreaksIndicators of Food Microbial Quality and SafetyPrinciples and Applications of Hurdle Technology in Food Industry
WEEK 14Principles of Hygiene and Sanitation in Food Service Establishment.Food Safety LawsFood Safety and Quality Management System
WEEK 15Principles and Guidelines for Conducting Microbiological Risk of FoodRevision of the courseFinal assessment/Term-end examination

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