Course Detail

1. MICROBIOLOGY 

I Introduction to Microbiology: 

• Historical developments of microbiology, brief account of classification of microorganisms; 
• Hackel's three kingdom concept,
• Whittaker's five kingdom concept, three domain concept.
• Prokaryotic and eukaryotic cell, 
• Brief account of major groups of microorganisms: 
• Bacteria, algae, fungi, protozoa and viruses

II Methods of Microbiology: 

• Microscopy: bright field & dark field microscopy, 
• fluorescence and immuno-fluorescence microscopy, 
• phase contrast and electron (transmission and scanning) microscopy, 
• Staining techniques; simple, negative, gram, acid fast, spore and capsule, 
• Flagella staining of microorganisms, Isolation and maintenance of microbial cultures from different sources

III Nutrition types and growth of microorganisms: 

• Nutritional types (Concept of litho/organo, photo/chemo and auto/ heterotrophs), 
• types of media (selective media, differential media, assay and enrichment media), choice of media,

IV Growth of microorganisms: 

• Population growth and growth kinetics, 
• Methods of growth determination, effect of environmental conditions (pH, temperature, aeration, etc.) continuous culture, diauxic growth, synchronous cultures

V Control of microorganisms: 

• Control of microbes by physical (dry and moist heat, pasteurization, tantalization, radiation and filtration) techniques, 
• Control of microbes by chemical agents(disinfection sanitization, antisepsis, sterilant and fumigation). 
• Determination of phenol coefficient of disinfectant, antibacterial agents, 
• Mechanism of resistance to antimicrobial agents, Susceptibility testing of fastidious and anaerobic bacteria

2. PRINCIPLES OF FOOD PROCESSING 

I Food processing: 

• Introduction to food technology. Food industries/institutions/food scientists of importance in India. 
• Properties of foods, food spoilage and shelf-life 

II Ambient-Temperature Processing :

• Raw material preparation, 
• cooling crops and carcasses, 
• cleaning sorting and grading and peeling.

III Low Temperature Processing: 

IV Freezing: 

• Theory, equipment, effect on foods and micro-organisms. 
• Freeze drying and freeze concentration. 

V Pressure Processing (Non-thermal technologies-I): 

• High-pressure processing; theory, equipment,
• effect on micro-organisms, spores and enzymes

VI Irradiation Processing (Non-thermal technologies-II): 

• Effect of radiation in food, use of microwave energy in foods, 
• Theory of microwave heating, 
• Dielectric properties of food materials, 
• Source of radiation, 
• Mechanism of preservation, 
• Dose determination, 
• Working principle of magnetron, 
• Microwave blanching

VII Thermal processing 1 : 

• Introduction to thermal processing. 
• Effect of heat on microorganisms, enzymes and nutritional quality of food. 
• Theory and equipment used for heat processing using steam or water (Blanching. Pasteurization, Heat sterilization, Ultra high-temperature (UHT) 

VIII Thermal processing -II: 

• Drying process, Types of Dryers.
• Dehydration effect in food. 
• Technology and effect on food during concentration.
• Post processing technology: 
• Edible Barrier Coating, and coating materials.
• Microencapsulation.

IX Packaging theory:

• Packaging theory and types of packaging materials. 
• Modified atmospheric packaging (MAP), packaging developments

X Hurdle Technology: 

• Concept of hurdle technology.
• Types of Hurdles (physical, physicochemical and microbial). 
• Preservation by hurdle technology.

3. FOOD CHEMISTRY AND NUTRITION 

I Introduction: 

• Food chemistry
• Application and scope

II Carbohydrates: 

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