Food Microbiology and Food Safety

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Food microbiology is about the understanding of microorganisms that grow or multiply in or contaminate the food which we consume. Food microorganisms could be either beneficial or harmful. The key aspect of food microbiology is food safety which focuses on the disease-causing microorganism and their toxins which may contaminate the food. That is why it becomes essential to recognize the possible role of microorganisms to ensure public safety. The major learning objectives of this course will be to study: the scope of food microbiology and food safety; to obtain the knowledge about important genera of microorganisms associated with food and their characteristics; to learn various techniques for enumeration and control of microorganisms in food; to gain the essential knowledge and applications of various techniques (traditional to advance) for preserving food; to understand the role of different microorganisms in food spoilage, food fermentation, and foodborne diseases; to comprehend the microbiological quality control and foodborne illnesses investigation procedures for ensuring food safety and hygiene; to understand current national and international food safety rules and regulations; to know the requirements and components of food safety management system (FSMS) and use of microbiological risk assessment (MRA) tools for assessing microbiological risks in the food sector. 

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COURSE LAYOUT

WEEK 01
Introduction to Food Microbiology and Food Safety
Microflora of Food
Intrinsic Factors Affecting Microbial Growth and Survival in Food
WEEK 02
Extrinsic Factors Affecting Microbial Growth and Survival in Food
Microbiological Examination of Food
Advances in Isolation and Enumeration of Microorganisms in Food
WEEK 03
Principles of Food Preservation and Significance
Preservation of Food by Physical Methods – Low and High Temperatures
Preservation of Food by Physical Methods – Radiations
WEEK 04
Preservation of Food by Chemical Methods
Biopreservation of Food
Assignment-I
WEEK 05
Modified Environment for Storage of Food
Fermentative Microorganisms as Food and Value-Added Product
Lactic Fermentation in Food
WEEK 06
Yeast-Lactic Fermentation in Food
Mold-Lactic Fermentation in Food
Starter Cultures for Food Fermentation
WEEK 07
Fermented Milk
Fermented Milk Products
Fermented Juice, Vegetables and other Beverages
WEEK 08
Fermented Meat
Fermented Fish Products
Assignment-II
WEEK 09
Introduction to Food Spoilage
Spoilage of Fruits, Vegetables, and their Products
Spoilage of Dairy Products
WEEK 10
Spoilage of Canned Food
Spoilage of Bakery and Egg Products
Spoilage of Meat, Fish, and Sea Food
WEEK 11
Newer Methods for Controlling Spoilage of Food
Predictive Modelling for Food Spoilage
Assignment-III
WEEK- 12
Foodborne Outbreaks- Bacterial Agents for Foodborne Illnesses
Fungal and Algal Agents for Foodborne Illnesses
Foodborne Animal Parasites
WEEK 13
Investigation of Foodborne Illnesses Outbreaks
Indicators of Food Microbial Quality and Safety
Principles and Applications of Hurdle Technology in Food Industry
WEEK 14
Principles of Hygiene and Sanitation in Food Service Establishment.
Food Safety Laws
Food Safety and Quality Management System
WEEK 15
Principles and Guidelines for Conducting Microbiological Risk of Food
Revision of the course
Final assessment/Term-end examination.

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    Food Microbiology and Food Safety
    Food Microbiology and Food Safety

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