Basic Food Microbiology
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Follow on Instagram for UpdatesBasic Food Microbiology Syllabus — Unit-wise Content
The official GTU curriculum for Basic Food Microbiology (subject code 2131407) as prescribed for Food Proc. · Semester 3 divides the course into 9 units, covering 23 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 (2131407)Unit 1 Introduction to Microbiology
- The scope and history of microbiology
Unit 2 Morphology and Fine Structure
- External and Internal structures ofBacteria
- (membrane and major organelles
- Morphology and Characteristics of Fungiand Algae
Unit 3 Identification of Microbes
- Characterization and Identification of microorganisms (Biochemical and staining methods)
- Principles and types of different microscopes
Unit 4 Microbial Growth
- Bacterial Growth phases
- Replica plating
- Microbial Reproduction and preservation of microorganisms
Unit 5 Introduction to microbial genetics
- Microbial genome and plasmids
- detection of microorganisms using molecular
- serological and proteomic techniques (SDS-PAGE
- Blotting techniques
- hybridization, PCR, ELISA)
Unit 6 Modification of Microbial Genome
- Genotype changes (acquisition of resistance markers)
- Bacterial recombination
- transformation and transduction
Unit 7 Significance of Microorganisms in Foods
- Primary sources of microbesinfood
- Role of intrinsic and extrinsic parameters that effect microbial growthin foods
Unit 8 Fermented Foods
- Starter organism
- functional foods
- Fermented foods (dairy
Unit 9 Control of Microorganisms
- Control of microorganisms by Physical andChemical agents
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