Syllabus (MICROBIOLOGY)

Course Type: ME-5

Semester: 5

Course Code: BMCBMEB35C

Course Title: FOOD AND INDUSTRIAL MICROBIOLOGY

(L-P-Tu): 2-2-0

Credit: 4

Practical/Theory: Combined

Course Objective: 1. To provide understanding about the general principles of food microbiology and industrial microbiology. 2. To learn about the microbial spoilage of food microorganisms and preservation techniques. 3. To appreciate the role ofmicrobes in production of fermented food and various industrial products.

Learning Outcome: Upon successful completion of the course the candidate will be able to- 1. Know the concepts and scope of industrial food microbiology. 2. Understand the factors affecting the growth of microorganisms in food. 3. Understand the microbial spoilage of various foods and principles of food preservation. 4. Know about food borne diseases. and the microbial production of industrial products.

SEMESTER V

MINOR COURSE-II

COURSE TITLE: FOOD AND INDUSTRIAL MICROBIOLOGY (THEORY)

TOTAL HOURS: 45 CREDITS:3

Unit 1. Microbial growth on food, spoilage of various foods and preservation techniques

No. of hours: 13

Food as a substrate for microbial growth; Intrinsic and extrinsic parameters that affect microbial growth in food. Spoilage of vegetables, fruits, eggs, milk, bread, canned foods. Detection of spoilage and characterization. Food Preservation- physical and chemical methods

Unit 2. Food borne diseases (causative agents, foods involved, symptoms and preventive measures) No. of hours: 4

Food infection by Salmonella and E. coli. Food intoxication versus Food infection.

Unit 3. Types of fermentation processesNo. of hours: 14

Solid state, liquid state, batch, fed-batch and continuous Types of fermenters– laboratory, pilot- scale and production fermenters. Components of a typical continuously stirred tank bioreactor.

Primary and secondary screening. Preservation and maintenance of industrial strains.

Unit 4. Idea about Biotechnological process and commercial production No. of hours: 14

Upstream process and Downstream processing (filtration, centrifugation, cell disruption, solvent extraction)

Commercial production of Alcoholic beverages (beer), antibiotics (streptomycin), vaccine (BCG vaccine), Enzymes (amylase), Vit B₁₂ production.

COURSE TITLE: FOOD AND INDUSTRIAL MICROBIOLOGY (PRACTICAL)

TOTAL HOURS: 30 CREDITS:1

1. Examination of milk quality by methylene blue reduction test.
2. Assay for the presence of antibiotic residue in milk.
3. Isolation and characterization of spoilage microorganisms from food.

SUGGESTED READINGS

1. Fundamental Principles of Bacteriology (7th Edition). A. J. SALLE. McGraw-Hill Book Co. New York and London.

2. N S Subba Rao. Soil Microbiology. Oxford and IBH publishing Company 2009.

3. Prescott, M.J., Harley, J.P. and Klein, D.A. Microbiology. 5th Edition WCB McGrawHill, New York, (2002).

4. Pelczar, MJ Chan ECS and Krieg NR, Microbiology McGraw-Hill.

5. Medigan, M.T., Martinko, J. M. and Parker, J. Brock Biology of Microorganisms. Pearson Education Inc., New York

6. Reed. G. Prescott and Dunn’s Industrial Microbiology. CBS Publishers. (1999). 2. Demain, A. L. Industrial Microbiology and Biotechnology. 2nd Edition. (2001).

7. Waites, M.J., Morgan, N. L., Rockey, J.S. and Higton, G. Industrial Microbiology: An introduction. Blackwell Science Publishers (2002).

8. Casida LE, Industrial Microbiology, J. Wiley, (1968).

9. Willey, Sherwood, Woolverton. Prescott, Harley, and Klein’s Microbiology McGraw Hill publication

10. Tortora, Funke, Case. Microbiology. Pearson Benjamin Cummings