BASIC MICROBIOLOGY

  • Introduction to microbiology
  • Definition of Microbiology, micro-organisms, microscope, radiation, sterilization, filtration, asepsis, pasteurization.
  • Historical developments in microbiology
  • Classification of living system
  • Whittaker’s five kingdom concept, Classification of microorganisms (Unicellular,
  • Multi-cellular Prokaryotes, eukaryotes)
  • Cell and cell organelles - their functions.
  • Stains and pure culture
  • Stains: methods of staining (simple staining and differential staining).
  • Pure culture: Isolation techniques of pure culture (streak plate, pour plate, spread plate and serial dilution technique) and preservation method of pure culture.

BASICS OF FOOD TECHNOLOGY

  • Different Terminologies: Food Engineering, Biochemists, Food Chemistry, Food Analysis, Food
  • Microbiology, Food Processing, Nutritionists, Activities of food technologists.
  • Characteristics of the Food Industry
  • Introduction to food industry, Functional division of food industry, Classification of food industry on the basis of product lines.
  • Classification and Nutritive Aspects of Food constituents Classification of food constituents,
  • Definition, Basic formula and Classification of: Carbohydrates, Proteins, Fats and oils, Vitamins, Minerals, Water and Fiber.

  • Nutritional importance of: Carbohydrates, Proteins, Fats and oils, Vitamins, Minerals, Water and Fiber.
  • Unit Operations in Food Processing
  • Basic introduction to common unit operations: Material handling, Cleaning, Separation,
  • Disintegration, Pumping, Mixing, Heat exchanging (Cooling, Evaporation, Drying), Forming, Packaging.
  • Quality Factors in Foods
  • Food quality definition, Introduction to food quality detectable by our senses: Appearance factor
  • (Size and shape, Colour and gloss, Consistency), Textural factors, Flavour factor.
  • Food Deterioration and its control
  • Definition of food quality, shelf life, Major causes of food deterioration, Responsible factors of food deterioration.
  • Principles of food preservation Control of micro-organisms and enzymes by- Addition of heat
  • (Evaporation, dehydration, Concentration, Drying), Removal of heat, Acid, Radiation, Filtration,
  • Sugar and salt, Intermediate moisture food.
  • Modes of heat transfer, Definitions of Sterilization, Pasteurization (batch pasteurization, High
  • temperature short time pasteurization), Blanching, Aseptic canning Criteria for selecting heat treatment, Introduction to thermal death curve.
  • Cold Preservation and Processing
  • Difference between refrigeration and freezing, refrigeration and cold
  • Storage, Controlled atmosphere storage, Freezing and frozen storage, Freezing methods- Air freezing, Indirect contact freezing, Immersion freezing, Cryogenic liquids freezing.
  • Irradiation, Microwave and Ohmic processing of foods
  • Concept of wavelength, Classification of radiant energy on the basis of wavelength, Most often radiation particles used for food preservation, Benefits and effects of food irradiations,
  • Basic principle of microwave heating, Food applications of microwave heating.
  • Introduction to ohmic heating and its benefit