UNIVERSITY OF MADRAS
B.Sc. DEGREE COURSE IN MICROBIOLOGY
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester VI - Paper XI - MCC-602 - Food and Dairy Microbiology

Duration of Examination: 3 hrs
Max Marks: 100
Credits: 4

Unit I :

Food as a substrate for micro organisms -. Micro organisms important in food microbiology; Molds, yeasts and bacteria - General Characteristics - Classification and importance. Principles of food preservation - Asepsis - Removal of micro organisms, anaerobic conditions - High temperature - Low temperature - Drying - Food additives.

Unit II :

Contamination and spoilage - Cereals, sugar products, vegetables and fruits, meat and meat products, milk and milk products - Fish and sea food - Poultry, Spoilage of canned foods.

Unit III :

Food borne infections and intoxications - bacterial, non -bacterial - Food borne disease outbreaks - Laboratory testing - preventing measures - Food sanitation - plant sanitation - Employees’ health standards - waste treatment and disposal - quality control.

Unit IV :

Food fermentations : Bread cheese, vinegar, fermented vegetables, fermented daffy products. Spoilage and defects of fermented daily products - oriental fermented foods.