Food Microbiology

Food as substrate for microbes.
History & Development and scope of food microbiology.
Microorganisms in food.
Food Born Diseases.
Principles and Traditional methods and Food Protection and Preservation.
Modern Technologies in food preservation (Part-2).
Cultivation of Microorganisms (Part-2).
Introduction to food spoilage microorganisms.
Control of Mircoorganisms in Food (Part-1).
Cultivation of Microorganisms (Part-1).
Introduction to food microbiology.
Characteristics of mircroorganisms in food.
Microbial Growth in food.
Food Fermentation.
Fermentors, Design, types & media for fermentators.
Basic Principle of Food Preservation.
Food poisoning.
Food borne Diseases.
Edible mushroom & preservation.
Food Spoilage by Micro-organisms.
Poisonous plants & Fruits.
Poisonous Seeds.
Beer.
Wine.
Vinegar.
Traditional Fermented Foods.
Downstream processing of fermented Foods/Products.
Audiophiles milk.
Food Laws and Regulations.
Probiotics & Prebiotics.
Mycotoxins in poultry.
Microbial Spoilage of Fish,Meat,Poultry and Egg.
Current productionof eggs, meat, fish and poultry.
Single Cell Protein.
Fermented Diary Products.
Yeast Fermentation and its Products.
Trends in food Mircobiology.
Food Microbiology Introduction.
Food Microbiology Introduction.
Classifications of Microbes.
Factors affecting microbial growth in food.
Factors affecting microbial growth in food II.
Extrinsic Parameters.
Natural Antimicrobials.
Natural Antimicrobials II.
Food Spoilage.
Food Spoilage II.
Microbial Spoilage of Food.
Microbial Spoilage of Food.
Methods of the Microbiological examination and Microbial quality of Foods.
Quantitaive Methods for Microbial Enumeration.
Indirect and Qualitative Estimation of Microbial content.
Direction of Microbes in Food Samples.
Methods for Microbial detection.