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AKTU Basics of Food Microbiology (BFT303) Syllabus PDF – B.Tech 2nd Year
Basics of Food Microbiology BFT303
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Official AKTU syllabus of Basics of Food Microbiology (BFT303) for B.Tech 2nd Year – 3 credits, L-T-P 2-1-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Basics of Food Microbiology
Download PDFBFT303 · 3 credits · L-T-P 2-1-0
OBJECTIVE: To provide the students an understanding of microorganisms and their role in food spoilage, foodborne illness, along with a knowledge of beneficial role of microorganisms and an idea of Food Plant Hygiene control.
COURSE OUTCOME: After successful completion of the course the students will be able to:
- Sources of microbial contamination in foods and understand the growth requirements of common food borne pathogens and spoilage microorganisms.
- Understand intrinsic aspects of foods and how they can be modified to control the growth of microorganisms in foods.
- Microbial spoilage in different types of foods and its prevention and control
- To identify and control food borne diseases and food spoilage
| S.No | Name of Authors / Books / Publishers | Year of Publication / Reprint |
| 1 | Frazier J & Westhoff DC, “ Food Microbiology”, 18th Edition, Tata McGraw Hill | 2003 |
| 2 | Garbutt J,” Essentials of Food Microbiology” , 2nd Edition, Hodder Arnold , UK | 1997 |
| 3 | Pelczar, Chan and Krieg, Microbiology, 4th Edition, TMHhttps://www.academia.edu/60017426/Microbiology_by_pelczar_chan_and_krieg | 1977 |
| 4 | Ray B., “ Fundamentals of Food Microbiology”, 5th Edition, CRC Press | 2005 |
| 5 | Prescott, L.M., Harley, J.P. & Klein, D.A. Microbiology. 10th Edition. Tata McGraw-Hill | 2017 |
| Units | S. | Contents | Lecture Hours |
|---|---|---|---|
| 1. | 1 | General characteristics of microorganism. Classification, morphology, physiology, growth, nutrition and reproduction of microorganisms. Spores. | 4 |
| 2 | Microbial Growth Curve & its implications. Pure culture techniques and maintenance of cultures | 4 | |
| 2. | 1 | Incidence of microorganism in foods, Sources of contamination. Principles underlying spoilage of foods. Control of microorganisms. | 4 |
| 2 | Physical and Chemical methods to control microorganisms. Food poisoning and food borne infections, Microbial toxins, Indicator organisms. | 4 | |
| 3. | 1 | Sources of Contamination and spoilage of cereal products & sugar products . Methods adopted for control and preservation | 4 |
| 2. | Sources of Contamination and spoilage of fruit and vegetable products, Bakery Products, Methods adopted for control and preservation | 4 | |
| 4. | 1 | Sources of Contamination and spoilage of Meat products, Fish and Sea foods, Egg and Poultry products. Methods adopted for control and preservation | 4 |
| 2 | Sources of Contamination and spoilage of Milk and Milk products. Methods adopted for control and preservation. | 4 | |
| 5. | 1 | Microbes in food fermentation, putrefaction, Lipolysis. Antagonism and Synergism in microorganisms | 4 |
| 2 | Food plant sanitation, inspection and control, personnel hygiene. Microbiological limits. | 4 |
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