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FD3303 - Food Microbiology Syllabus Regulation 2021 Anna University

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FD3303 Subject code belongs to the Anna University, B.Tech Food Technology Semester III syllabus. In this article, we discuss the syllabus of the Food Microbiology subject. We hope it helps the students prepare for the academic exams.

The following article, FD3303 – Food Microbiology Syllabus assists the students in thorough preparation for theory examinations. We include the detailed syllabus along with the expertise referred textbooks and references. Students can easily get information regarding the food microbiology syllabus, we add every concept to each unit. You can follow the information and prepare well if you have any doubts regarding the syllabus of this subject. You can comment below. Aplustopper.com will be available as soon as possible. Hope this information is useful. Don’t forget to share this information with your classmates.

If you want to know more about the syllabus of B.Tech Food Technology Syllabus connected to an affiliated institution’s four-year undergraduate degree program. We provide you with a detailed Year-wise, semester-wise, and Subject-wise syllabus in the following link  B.Tech Food Technology Syllabus Anna University, Regulation 2021.

Aim of Objectives:

  • The course aims to develop the knowledge of students in the basic area of Food Microbiology.
  • This is necessary for effective understanding of food processing and technology subjects as well as food safety.
  • This course will enable the students to appreciate the role of microbes in food spoilage, preservation of foods and food borne infections.

FD3303 – Food Microbiology Syllabus

Unit I: Role Of Microbes In Spoilage Of Foods

Factors affecting spoilage of foods, Microbial flora associated with various food groups their spoilage potential. Microbiological spoilage problems associated with typical food products.

Unit II: Control Of Microbes In Foods

Use of antimicrobial chemicals- organic acids, sugars, sodium chloride, nitrites, phosphates, sulphites, benzoates, sorbates/propionates naturally occurring antimicrobials; physical methods low and high temperatures, drying, radiation and high pressure; tolerance of microbes to chemical and physical methods in various foods.

FD3303 - Food Microbiology Syllabus Regulation 2021 Anna University

Unit III: Microbes In Food Fermentations

Microbes of importance in food fermentations, – homo & hetero-fermentative bacteria, yeasts & fungi; biochemistry of fermentations – pathways involved, lactic acid bacteria fermentation and starter cultures, alcoholic fermentations -yeast fermentations – characteristics and strain selection, fungal fermentations. microbes associated with typical food fermentations- yogurt, cheese, fermented milk, breads, idli, soy products, fermented vegetables and meats.

Unit IV: Microbial Agents Of Food Borne Illness

Foodborne infections and food poisoning, microbial toxins, Gram-negative and Gram-positive food borne pathogens; toxigenic algae and fungi; Food borne viruses; helminths, nematodes and protozoa.

Unit V: Microbial Examination Of Foods

Detection & Enumeration of microbes in foods; Indicator organisms and microbiological criteria; Rapid and automated microbial methods – development and impact on the detection of food borne pathogens; Applications of immunological, techniques to food industry; Detection methods for E. coli, Staphylococci, Yersinia, Campylobacter, B. cereus, Cl. Botulinum & Salmonella, Listeria monocytogenes Norwalk virus, Rotavirus, Hepatitis A virus from food samples.

Text Books:

  1. Banwart, G.J. “Basic Food Microbiology” 2nd Edition. CBS Publishers, 1998.
  2. Vijaya Ramesh. “ Food Microbiology”. MJP Publishers, Chennai, 2007.
  3. Jay, J.M. “Modern Food Microbiology”. 4th Edition. CBS Publishers, 2003.
  4. Adams, M.R. and M.O. Moss.” Food Microbiology”. New Age International, 2002.
  5. Khetarpaul, Neelam. “Food Microbiology” Daya Publishing House, 2006.

References:

  1. Montville, Thomas J. and Karl R. Matthews “ Food Microbiology: An Introduction”. ASM Press, 2005.
  2. Ray, Bibek and ArunBhunia. “Fundamental Food Microbiology” 4th Edition, CRC Press, 2008.
  3. Pawsey, R. K. “Case Studies in Food Microbiology for Food Safety and Quality”. The Royal Society of Chemistry, 2001.
  4. Forsythe, S.J. “The Microbiology of Safe Food”. Blackwell Science, 2000.
  5. Doyle, Michael P. “Food Microbiology: Fundamentals and Frontiers”. 2nd Edition, ASM Press, 2001.

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