Food and Industrial Microbiology
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Food and Industrial Microbiology Syllabus — Unit-wise Content
The official GTU curriculum for Food and Industrial Microbiology (subject code 3141402) as prescribed for Food Proc. · Semester 4 divides the course into 12 units, covering 32 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 (3141402)Unit 1 Role of microorganisms in spoilage of vegetables and fruit juices
- Microbiology of Fruits and Vegetables
- Fruit juices
- Beverages and Carbonated drinks: Sources
- incidence and types of microbes
- microbial spoilage and methods of control
Unit 2 Role of microorganisms in spoilage of dairy products
- Microbiology of Milk and Milk Products: Normal and abnormal flora of milk
- sources of contamination
- pasteurization of milk and defects in milk and milk products
Unit 3 Role of microorganisms in spoilage of canned foods
- Microbiology of Canned Foods Causes of spoilage
- types of aerobic and anaerobic microbial spoilage
Unit 4 Prevention of microbial food spoilage by chemicals and radiation
- Food Preservation by use of Chemicals and Radiation: Types of chemical preservatives
- mode of action and industrial applications
Unit 5 Prevention of microbial food spoilage by use of high and low temperature
- Food Preservation by use of Low Temperature
- High temperature and Drying: Types of low temperature preservation
Unit 6 Food Borne Diseases and Food Poisoning
- Food borne pathogens
- Food infections and Food Intoxications
- Mechanism of toxin (endotoxin and AB type) action
Unit 7 Isolation and Screening of microorganisms
- Isolation techniques
- screening methods for industrial applications (Exopolysaccharide
- amylase and beta-galactosidase)
Unit 8 Strain improvement and preservation
- Improvement and Preservation of Industrial cultures: Importance
- development of strains
- Preservation methods
Unit 9 Industrial Fermenter
- Important parts and their functions
- fed batch and continuous fermentation
Unit 10 Recovery and purification of microbial metabolite
- Procedure and techniques for Type of course : Basic Science Subject Code: 3141402 recovery and purification of fermentation products based on their size
- solubility, and binding. 1-D and 2-D electrophoresis
Unit 11 Microbial growth kinetics
- microbial growth kinetics and inoculum preparation
Unit 12 Metabolite and biomass production
- Production details of Ethyl Alcohol
- Citric acid
- Single Cell Protein
- glutamic acid
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