Food and Industrial Microbiology

Weekly outline

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  General

  FOOD AND INDUSTRIAL MICROBIOLOGY
  
  Course Developers
  Suja Senan, R. K. Malik
  & Shilpa Vij

  • COURSE OUTLINE Page
  • REFERENCES Page
  • News forum
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  20 February - 26 February

  Module 1: The trajectory of food microbiology

  • Lesson 1. INTRODUCTION TO FOOD MICROBIOLOGY: PART-I: BACTERIA Page
  • QUIZ 1
  • Lesson 2.INTRODUCTION TO FOOD MICROBIOLOGY: PART-II: YEAST, MOLD AND VIRUS Page
  • QUIZ 2
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  27 February - 5 March

  Module 2: Microorganisms and food materials

  • Lesson 3. MICROBIAL GROWTH AND ITS QUANTIFICATION Page
  • QUIZ 3
  • Lesson 4. FACTORS AFFECTING GROWTH AND SURVIVAL OF MICROORGANISMS IN FOODS Page
  • QUIZ 4
  • Lesson 5. ROLE OF PREDICTIVE MICROBIOLOGY Page
  • QUIZ 5
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  6 March - 12 March

  Module 3: Microbiology of food commodities

  • Lesson 6. OVERVIEW OF SPOILAGE Page
  • QUIZ 6
  • Lesson 7. MICROBIAL SPOILAGE OF FRUITS AND FRUIT JUICES Page
  • QUIZ 7
  • Lesson 8. MICROBIAL SPOILAGE OF VEGETABLES Page
  • QUIZ 8
  • Lesson 9. MICROBIAL SPOILAGE OF CEREALS AND BAKERY FOODS Page
  • QUIZ 9
  • Lesson 10. MICROBIOLOGY OF MEAT, POULTRY AND SEA FOODS Page
  • QUIZ 10
  • Lesson 11. MICROBIAL SPOILAGE OF CANNED FOODS Page
  • QUIZ 11
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  13 March - 19 March

  Module 4: Microbiology of food preservation

  • Lesson 12. PHYSICAL METHODS-THERMAL PROCESSING Page
  • QUIZ 12
  • Lesson 13. PHYSICAL METHODS: PART-II: NON-THERMAL PROCESSING Page
  • QUIZ 13
  • Lesson 14. CHEMICAL METHODS Page
  • QUIZ 14
  • Lesson 15. NATURAL ANTIMICROBIAL COMPOUNDS Page
  • QUIZ 15
  • Lesson 16. EMERGING METHODS OF FOOD PRESERVATION Page
  • QUIZ 16
  • Lesson 17. COMBINATION METHODS OF PRESERVATION Page
  • QUIZ 17
  • Lesson 18. BIOTECHNOLOGY IN FOOD PRESERVATION Page
  • QUIZ 18
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  20 March - 26 March

  Module 5: Bioprocessing

  • Lesson 19. OVERVIEW OF BIOPROCESSING Page
  • QUIZ 19
  • Lesson 20. GROWTH CURVE, GROWTH MEASUREMENT, GROWTH CULTIVATION Page
  • QUIZ 20
  • Lesson 21. GROWTH CULTIVATION- BATCH AND CONTINUOUS TYPE Page
  • QUIZ 21
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  27 March - 2 April

  Module 6: Fermentation process strategies

  • Lesson 22. Lesson 22 TYPES OF FERMENTATION- SUBMERGED, SOLID AND SURFACE TYPE Page
  • QUIZ 22
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  3 April - 9 April

  Module 7: Bioreactor configuration

  • Lesson 23. Lesson 23 FERMENTORS: TYPES, FUNCTIONS, DESIGN AND CONTROL Page
  • QUIZ 23
  • Lesson 24. SUBMERGED FERMENTOR SYSTEM AND THEIR TYPES Page
  • QUIZ 24
  • Lesson 25. SOLID FERMENTOR SYSTEM AND THEIR TYPES Page
  • QUIZ 25
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  10 April - 16 April

  Module 8: Upstream processing and downstream processing

  • Lesson 26. UPSTREAM PROCESSING AND DOWNSTREAM PROCESSING Page
  • QUIZ 26
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  17 April - 23 April

  Module 9: Microbial Process Strategies

  • Lesson 27. SINGLE CELL PROTEIN AND INDUSTRIAL ALCOHOL Page
  • QUIZ 27
  • Lesson 28. ORGANIC ACIDS – CITRIC, LACTIC AND VINEGAR Page
  • QUIZ 28
  • Lesson 29. INDUSTRIAL ENZYMES AND VITAMIN B12 Page
  • QUIZ 29
  • Lesson 30. BACTERIOCINS AND ANTIBIOTICS Page
  • QUIZ 30
  • Lesson 31. FERMENTED FOODS Page
  • QUIZ 31
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  24 April - 30 April

  Module 10: Dairy waste management

  • Lesson 32. TREATMENT AND DISPOSAL OF WASTE WATER AND EFFLUENTS Page
  • QUIZ 32