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Food as substrate for microbes
2
History & Development and scope of food microbiology
3
Microorganisms in food
4
Food Born Diseases
5
Principles and Traditional methods and Food Protection and Preservation
6
Modern Technologies in food preservation (Part-2)
7
Cultivation of Microorganisms (Part-2)
8
Introduction to food spoilage microorganisms
9
Control of Mircoorganisms in Food (Part-1)
10
Cultivation of Microorganisms (Part-1)
11
Introduction to food microbiology
12
Characteristics of mircroorganisms in food
13
Microbial Growth in food
14
Food Fermentation
15
Fermentors, Design, types & media for fermentators
16
Basic Principle of Food Preservation
17
Food poisoning
18
Food borne Diseases
19
Edible mushroom & preservation
20
Food Spoilage by Micro-organisms
21
Poisonous plants & Fruits
22
Poisonous Seeds
23
Beer
24
Wine
25
Vinegar
26
Traditional Fermented Foods
27
Downstream processing of fermented Foods/Products
28
Audiophiles milk
29
Food Laws and Regulations
30
Probiotics & Prebiotics
31
Mycotoxins in poultry
32
Microbial Spoilage of Fish,Meat,Poultry and Egg
33
Current productionof eggs, meat, fish and poultry
34
Single Cell Protein
35
Fermented Diary Products
36
Yeast Fermentation and its Products
37
Trends in food Mircobiology
38
Food Microbiology Introduction
39
Food Microbiology Introduction
40
Classifications of Microbes
41
Factors affecting microbial growth in food
42
Factors affecting microbial growth in food II
43
Extrinsic Parameters
44
Natural Antimicrobials
45
Natural Antimicrobials II
46
Food Spoilage
47
Food Spoilage II
48
Microbial Spoilage of Food
49
Microbial Spoilage of Food
50
Methods of the Microbiological examination and Microbial quality of Foods
51
Quantitaive Methods for Microbial Enumeration
52
Indirect and Qualitative Estimation of Microbial content
53
Direction of Microbes in Food Samples
54
Methods for Microbial detection
Description:
Explore the comprehensive field of food microbiology in this extensive course covering everything from the history and development of the discipline to modern preservation techniques. Learn about microorganisms in food, foodborne diseases, and various preservation methods. Dive into topics such as food spoilage, fermentation processes, and the cultivation of microorganisms. Examine food safety regulations, probiotics, and prebiotics. Study the microbial spoilage of various food products, including fish, meat, poultry, and eggs. Investigate natural antimicrobials, single-cell proteins, and mycotoxins. Gain practical knowledge about quantitative and qualitative methods for microbial detection and enumeration in food samples. Discover the latest trends in food microbiology and their applications in the food industry.

Food Microbiology

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Food as substrate for microbes