Food and Industrial Microbiology
Language: English
Pages: 196
Author: Suja Senan, R. K. Malik, Shilpa Vij
Price: Free
How to Download PDF Book (Full Guide)
Course Outline
Module 1: The Trajectory of Food Microbiology
Lesson 1. Introduction to Food Microbiology – Part I:Bacteria
Lesson 2. Introduction to Food Microbiology – Part II: Yeast, Mold and Virus
Agricultural Microbiology PDF Book Free Download
Module 2: Microorganisms and Food Materials
Lesson 3. Microbial growth and its Quantification
Lesson 4. Factors affecting growth and survival of microorganisms in Foods
Lesson 5. Role of Predictive Microbiology
Module 3: Microbiology of Food Commodities
Lesson 6. Overview of Spoilage
Lesson 7. Microbial spoilage of Fruits and Fruit juices
Lesson 8. Microbial spoilage of Vegetables
Lesson 9. Microbial spoilage of Cereals and Bakery Foods
Lesson 10. Microbiology of Meat, Poultry, Sea foods
Lesson 11. Microbial spoilage of Canned Foods
Module 4 : Microbiology of Food Preservation
Lesson 12. Physical methods-Thermal Processing
Lesson 13. Physical methods: Part II: Non Thermal Processing
Lesson 14. Chemical Methods
Lesson 15. Natural Antimicrobial Compounds
Lesson 16. Emergency Methods of Food Preservation
Lesson 17. Combination Methods of Preservation
Lesson 18. Biotechnology in Food Preservation
Module 5 : Bioprocessing
Lesson 19. Overview of Bioprocessing
Lesson 20. Growth Curve, Growth Measurement, Growth Cultivation
Lesson 21. Growth Cultivation-Batch and Continuous Type
Module 6 : Fermentation Process Strategies
Lesson 22. Types of Fermentation-Submerged, Solid and Surface Type
Module 7 : Bioreactor configuration
Lesson 23. Fermentors: Types, Functions, Design and Control
Lesson 24. Submerged Fermentor System and Their Types
Lesson 25. Solid Fermentor System and Their Types
Module 8 : Stages in a fermentation process
Lesson 26. Upstream Processing and Downstream Processing
Module 9 : Microbial Process Strategies
Lesson 27. Single Cell Protein and Industrial Alcohol
Lesson 28. Organic Food-Citric, lactic and Vinegar
Lesson 29. Industrial Enzymes and Vitamin B-12
Lesson 30. Bacteriocins and Antibiotics
Lesson 31. Fermented Foods
Module 10 : Dairy Waste management
Lesson 32. Treatment and Disposal of Waste Water and Effluents
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