FD3312 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 Laboratory subject. We hope it helps the students prepare for the academic exams.
The following article, FD3312 – Food Microbiology Laboratory 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 laboratory 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 enable the students to understand
- Methods of isolating and characterizing various microbes associated with foods and food groups.
- Using of a various microbiological techniques for the study of foods.
- Understand the methods used to detect pathogens in foods.
List Of Experiments:
- Introduction, Laboratory Safety, Use of Equipment; Sterilization Techniques; Culture Media-Types and Use; Preparation of Nutrient broth and agar.
- Culture Techniques, Isolation and Preservation of Cultures- Broth flask, test tubes; Solid Pour plates, streak plates, slants, stabs.
- Microscopy – Working and care of Microscope; Microscopic Methods in the Study of Microorganisms; Staining Techniques – Simple, Differential – Gram’s Staining.
- Quantification of Microbes Sampling and Serial Dilution; Bacterial count in food products TVC.
- Microbiological quality of water (MPN).
- Microbiological quality of milk.
- Enumeration of Lactic acid bacteria from fermented foods.
- Yeast & Mould count from fruits.
- Enumeration of spores from pepper.
- Inhibitory effect of spices on microbial load in fish & flesh foods.
- Enumeration & Isolation of E. coli from processed meat/chicken.
- Thermal destruction of microbes TDT & TDP.
- Enumeration & Isolation of Staphylococci from ready-to-eat street foods.
- Effect of cleaning and disinfection on microbial load.
References:
Harrigan, W.F. “Laboratory Methods in Food Microbiology” Academic Press, 2011.
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