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Food Microbiology - (FMBL-601) (HND): Course Content

Food microbiology is the scientific study of microorganisms (bacteria, fungi, viruses, etc.) that inhabit, contaminate, or are used in the production of food.

Course Outline

Food microbiology: introduction and scope; Important microbial genera in foods: bacteria, mold, yeast and yeast like fungi, viruses general, morphological, cultural and physiological characteristics;
• Factors affecting the growth and survival of microorganisms in food: intrinsic, extrinsic and implicit;
• Contamination and spoilage of perishable, semi perishable and stable foods: sources, transmission, microorganisms;
• Food microbiology and public health: food-borne infections: intoxications; Microbiological risk assessment;
• Microbiology in food sanitation: food sanitizers and pathogen reduction a case study; Food fermentation; Probiotics in human health

Course Description and Learning Outcomes

Course Description:
The Food Microbiology course examines the role of microorganisms in food safety, quality, and spoilage. Students will study the types of microbes that affect food, their growth conditions, and methods for detecting and controlling them. The course emphasizes understanding microbial processes to ensure safe food production and preservation.
Learning Outcomes:
•To identify various types of microorganisms on the basis of morphological, cultural and physiological characteristics
•To grasp knowledge about the microbial contamination of foods and factors affecting the growth of microorganisms
•To familiarize students about food borne infections, intoxications and role of probiotics in
our daily life

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