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 COURSE OUTLINE |
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REFERENCES |
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| 20 February - 26 February |
Lesson 1. INTRODUCTION TO FOOD MICROBIOLOGY: PART-I: BACTERIA |
Module 1
| The Trajectory of Food Microbiology
| Lesson-M-I.1
| Introduction to Food Microbiology: Part-I: Bacteria
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Lesson 2.INTRODUCTION TO FOOD MICROBIOLOGY: PART-II: YEAST, MOLD AND VIRUS |
Module 1
| The trajectory of food microbiology
| Lesson-M-I.2
| Introduction to Food Microbiology: Part-II: Yeast, Mold and Virus
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| 27 February - 5 March |
Lesson 3. MICROBIAL GROWTH AND ITS QUANTIFICATION |
Module 2
| Microorganisms and Food materials | Lesson-M-II.3
| Microbial Growth And Its Quantification
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Lesson 4. FACTORS AFFECTING GROWTH AND SURVIVAL OF MICROORGANISMS IN FOODS |
Module 2
| Microorganisms and food materials
| Lesson-M-II.4
| Factors Affecting Growth And Survival Of Microorganisms In Foods
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Lesson 5. ROLE OF PREDICTIVE MICROBIOLOGY |
Module 2
| Microorganisms and food materials
| Lesson-M-II.5
| Role of Predictive Microbiology
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| 6 March - 12 March |
Lesson 6. OVERVIEW OF SPOILAGE |
Module 3
| Microbiology of food commodities
| Lesson-M-III.6
| Overview of Spoilage
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Lesson 7. MICROBIAL SPOILAGE OF FRUITS AND FRUIT JUICES |
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Lesson 8. MICROBIAL SPOILAGE OF VEGETABLES |
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Lesson 9. MICROBIAL SPOILAGE OF CEREALS AND BAKERY FOODS |
Module 3
| Microbiology of food commodities
| Lesson-M-III.9
| Microbial Spoilage Of Cereals And Bakery Foods
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Lesson 10. MICROBIOLOGY OF MEAT, POULTRY AND SEA FOODS |
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Lesson 11. MICROBIAL SPOILAGE OF CANNED FOODS |
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| 13 March - 19 March |
Lesson 12. PHYSICAL METHODS-THERMAL PROCESSING |
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Lesson 13. PHYSICAL METHODS: PART-II: NON-THERMAL PROCESSING |
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Lesson 14. CHEMICAL METHODS |
Module 4
| Microbiology of food preservation
| Lesson-M-IV.14
| Chemical Methods
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Lesson 15. NATURAL ANTIMICROBIAL COMPOUNDS |
Module 4
| Microbiology of food preservation
| Lesson-M-IV.15
| Natural Antimicrobial Compounds
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Lesson 16. EMERGING METHODS OF FOOD PRESERVATION |
Module 4
| Microbiology of food preservation
| Lesson-M-IV.16
| Emerging Methods of Food Preservation
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Lesson 17. COMBINATION METHODS OF PRESERVATION |
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Lesson 18. BIOTECHNOLOGY IN FOOD PRESERVATION |
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| 20 March - 26 March |
Lesson 19. OVERVIEW OF BIOPROCESSING |
Module 5
| Bioprocessing
| Lesson-M-V.19
| Overview of Bioprocessing
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Lesson 20. GROWTH CURVE, GROWTH MEASUREMENT, GROWTH CULTIVATION |
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Lesson 21. GROWTH CULTIVATION- BATCH AND CONTINUOUS TYPE |
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| 27 March - 2 April |
Lesson 22. Lesson 22 TYPES OF FERMENTATION- SUBMERGED, SOLID AND SURFACE TYPE |
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| 3 April - 9 April |
Lesson 23. Lesson 23 FERMENTORS: TYPES, FUNCTIONS, DESIGN AND CONTROL |
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Lesson 24. SUBMERGED FERMENTOR SYSTEM AND THEIR TYPES |
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Lesson 25. SOLID FERMENTOR SYSTEM AND THEIR TYPES |
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| 10 April - 16 April |
Lesson 26. UPSTREAM PROCESSING AND DOWNSTREAM PROCESSING |
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| 17 April - 23 April |
Lesson 27. SINGLE CELL PROTEIN AND INDUSTRIAL ALCOHOL |
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Lesson 28. ORGANIC ACIDS – CITRIC, LACTIC AND VINEGAR |
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Lesson 29. INDUSTRIAL ENZYMES AND VITAMIN B12 |
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Lesson 30. BACTERIOCINS AND ANTIBIOTICS |
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Lesson 31. FERMENTED FOODS |
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| 24 April - 30 April |
Lesson 32. TREATMENT AND DISPOSAL OF WASTE WATER AND EFFLUENTS |
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| 1 May - 7 May |
ACKNOWLEDGMENTS |
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