Food and Industrial Microbiology
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Follow on Instagram for UpdatesFood and Industrial Microbiology Syllabus — Unit-wise Content
The official GTU curriculum for Food and Industrial Microbiology (subject code BE04051051) as prescribed for Food Engg. · Semester 4 divides the course into 7 units, covering 53 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (BE04051051)Unit 1 Fundamentals of microbiology and techniques
- Classification of microorganisms (Prokaryotes and Eukaryotes
- emphasizing Bacteria
- Fungi, and Yeast)
- Fluorescence, and Electron Microscopy (SEM & TEM)
- Differential (Gram
- Isolation of pure cultures (Streak
- Spread Plate)
- Types of Culture Media (synthetic
- Phases of microbial growth (Lag, Log, Stationary
- Growth Curve and measurement methods (direct and indirect)
- Mathematical expression of growth rate and generation time
Unit 2 Microbial spoilage of food products
- Spoilage microorganisms for Milk and Milk Products: sources of contamination
- pasteurisation of milk and defects in milk and milk products
- Spoilage of canned foods
- aerobic and anaerobic microbial spoilage of food
- Spoilage microorganisms for fruit juices
- beverages and carbonated drinks
- Foodborne Infections (e.g.
- pathogenic E. coli)
- Foodborne Intoxications (e.g.
- Aflatoxins and mycotoxins
- Investigation of foodborne outbreaks
Unit 3 Preservation strategies for microbial spoilage
- Use of Chemicals and Radiation: Types of chemical preservatives (Sulfites
- mode of action and industrial applications
- Food Preservation by use of Low Temperature
- High Temperature and drying: types of low temperature preservation
- Principles of Thermal Processing (D, Z, and F values)
- High-Pressure Processing (HPP)
- Controlled Atmosphere Storage
Unit 4 Isolation screening and strain improvement of microorganisms
- Isolation techniques
- screening methods for industrial applications 7 15 Program Name: Bachelor of Engineering Level: Undergraduate Branch: Food Engineering & Technology Course / Subject Code: BE04051051 Course / Subject Name: Food and Industrial Microbiology (Exopolysaccharide
- amylase and beta-galactosidase)
- Improvement and Preservation of Industrial cultures: Importance
- development of strains
- Preservation methods
- microbial growth kinetics
Unit 5 Fermentation and bioprocess technology
- General components of fermentation media (Carbon
- Growth Factors)
- Types of fermentation processes: Submerged vs
- Aerobic vs
- Types of Fermenters (batch
- fed batch and continuous) /Bioreactor (Stirred-tank
- Functions of Sparger
- Impeller, and Baffles
- Sterilization of fermenters and media
Unit 6 Production of microbial products
- Primary Metabolites: Production of Lactic Acid
- Citric Acid, and Ethanol (Brewing and Fuel)
- Production of Amino Acids (Lysine
- Glutamic acid)
- Single-Cell Protein (SCP)
- microbial polysaccharides (Xanthan gum, Dextran)
Unit 7 Recovery and purification of microbial metabolites. Procedure
- and techniques for recovery and purification of fermentation products based on their size
- solubility, and binding. 1-D and 2-D electrophoresis
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