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Food and Industrial Microbiology ICAR eCourse PDF Book

Book Detail:cover of Food Microbiology

Language: English

Pages: 196

Author: Suja Senan, R. K. Malik, Shilpa Vij

Price: Free


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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

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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

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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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