AKTU Basic Food Microbiology Lab (BFT353) Syllabus PDF – B.Tech 2nd Year

OBJECTIVE: This is aimed to provide a hands-on opportunity for the students to practice and observe the principles of food microbiology. Students will familiarize themselves with the techniques used to research, regulate, prevent, and control the microorganisms found in food and understand the function of beneficial microorganisms during the food manufacturing process COURSE OUTCOME: After successful completion of the course the students will be able to:

• Obtain a good understanding of the microscope, microbial stains and culture media used in microbiology.
• Obtain knowledge on how different processing, storage and environmental conditions affect microbial changes in food systems.
• Obtain knowledge on and how to adjust these conditions to improve or minimize microbial deterioration of foods systems

Contents

1. Microscope its parts and utility in identification and differentiation of various microorganisms as bacteria, yeast and mold.
2. Micrometry and determination of size of different microbes.
3. Preparation and sterilization of media and glass ware for microbial counts.
4. Familiarization with common techniques for handling pure culture, Serial dilution, Inoculation, slide preparation , Incubation etc.
5. Simple and differential staining of microorganisms and their examination.
6. Direct total, viable, and non-viable count of microorganisms in given food sample.
7. Determination of Standard Plate Count (SPC) in natural and/or processed foods.
8. Microbiological examination of some selected natural and processed foods.
9. Microbiological examination of potable water.
10. Enumeration of Coliforms organisms in some selected processed food samples IV SEMESTER