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Food Microbiology

Course Feature
  • Cost
    Free
  • Provider
    Swayam
  • Certificate
    No Information
  • Language
    English
  • Start Date
    Self Paced
  • Learners
    No Information
  • Duration
    No Information
  • Instructor
    /
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2.0
0 Ratings
This course provides an introduction to food microbiology, covering topics such as microorganisms in food, microbial growth, food spoilage, food borne diseases, food preservation, fermented foods, probiotics, food laws and regulations, and HACCP and ISO. Students will gain knowledge and skills in food microbiology, including the history, development, and scope of food microbiology, sterilizing equipment, laminar air flow, food adulteration, and modern technologies in food preservation.
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Food Microbiology Go to class
Course Overview

❗The content presented here is sourced directly from Swayam platform. For comprehensive course details, including enrollment information, simply click on the 'Go to class' link on our website.

Updated in [May 25th, 2023]

(Please note this course detail is from the official platform)
Week – I | 1. Introduction to food and nutrition | 2. Introduction to Food Microbiology | 3. History, Development and Scope of Food Microbiology | 4. Microorganisms in Food |
Week – II | 5. Food as Substrate for Microbes| 6. Microbial Growth in Foods | 7. Characteristics of Microorganisms in Food |
Week – III | 8. Enzymes | 9. Sterilizing Equipments| 10. Laminar Air Flow |
Week - IV | 11. Cultivation of Microorganisms (Part –I) |  12. Cultivation of Microorganisms ( Part -2) | 13. Control of Microorganisms in Foods – Part I |
Week – V | 14. Food spoilage by Microorganisms ( Part –I)| 15. Food Spoilage by Microorganisms (Part- 2)| 16. Microbial Spoilage of Fish, Meat, Poultry and Egg | 17. Mycotoxins in Poultry |
Week – VI | 18.Edible Mushroom and Preservation| 19. Food Borne Diseases (Part-I) | 20. Food Borne Diseases (Part-II)
Week – VII | 21. Food Poisoning | 22. Food Adulteration, Contaminants and Detection| 23. Basic Principle of Food Preservation| 
Week - VIII | 24.Modern Technologies in Food Preservation | 25. Principal and Traditional methods of food Protection in Preservation | 26. Downstream Processing of Fermented Food Products |
Week – IX | 27.Fermented Foods - Traditional | 28. Probiotics and Prebiotics | 29. Acidophilus Milk| 30.Fermented dairy products |
Week - X | 31.Yeast Fermentation and its Products | 32. Fermenter| 33. Vinegar |
Week - XI | 34. Wine | 35. Beer | 36. Distilled Spirits |
Week - XII | 37. Single cell Protien | 38. Food Laws and Regulations| 39. HACCP and ISO| 40. Trends in Modern food Microbiology |

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