25 FTL 5 B 09 FOOD MICROBIOLOGY II
Semester: V
Course duration: 48 Hrs
Number of credits: 3
Course Evaluation: Internal-15 Marks + External-60 Marks
Aim of the course
- To provide students a comprehensive understanding of microorganisms in food, their roles in food spoilage and safety, and methods for their control.
- To equip the students to apply microbiological principles to assess and manage risks associated with food borne pathogens and spoilage organisms, ensuring they are well prepared for careers in food industry quality assurance, regulatory compliance, and research.
Objective of the course
Students will acquire knowledge on techniques for the isolation epidemiology of food borne, and spoilage of microorganism, the microbiology of water, milk, fermented foods.
Learning Outcome
- Understand microbiological techniques for the isolation of pure culture of Micro-organisms.
- To understand spoilage organisms' growth factors and control. To know the effect of fermentation in food production and how it influences the microbiological quality and status of food product.
- To perform and analyse the microbiological safety of milk and water.
- Teacher: Hasnath P K FACULTY
Skill Level: Beginner