Subject Code & Name: FD25301 – Food Microbiology
Regulation: R-2025
Semester: III (Third Semester)
Branch: B.Tech. Food Technology (Food)
Credits / L-T-P: 5 Credits | L-T-P: 3-0-4
Course Objectives
- • To develop a comprehensive understanding of the role of microorganisms in food systems, emphasizing their impact on food spoilage, preservation, fermentation processes, and regulatory diagnostics.
Full Unit-wise Syllabus
Unit I – Role of Microbes in Spoilage of Foods
Factors affecting spoilage of foods, microbial flora associated with various food groups and their spoilage potential. Microbiological spoilage problems associated with typical food products.
Practical: Yeast and mould counts from fresh fruits; serial dilutions and Total Viable Counts (TVC) of spoiled foods. Enumeration of spores from pepper. Enumeration & isolation of E. coli from processed meat/chicken. Enumeration & isolation of Staphylococci from ready-to-eat street foods.
Activities: Case studies and interpretation of food contamination. Group analysis of microbial spoilage kinetics in highly perishable foods
Unit II – Control of Microbes in Foods
Use of antimicrobial chemicals - organic acids, sugars, sodium chloride, nitrites, phosphates, sulphites, benzoates, sorbates/propionates, naturally occurring antimicrobials; physical methods - low and high temperatures, drying, radiation and high pressure; tolerance of microbes to chemical and physical methods in various foods.
Practical: Inhibitory effect of spices on microbial load in fish and flesh foods. Thermal destruction of microbes: Determination of Thermal Death Time (TDT) and Thermal Death Point (TDP) for pasteurized items. evaluation of cleaning and disinfection protocols on microbial load.
Activities: Case studies on emerging techniques in control of microbes in foods., Case studies exploring the synergistic mechanisms of hurdle technology options.
Unit III – Microbes in Food Fermentations
Microbes of importance in food fermentations, homo & hetero-fermentative bacteria, yeasts & fungi; biochemistry of fermentations pathways involved, lactic acid bacteria fermentation and starter cultures, alcoholic fermentations - yeast fermentations - characteristics and strain selection, fungal fermentations. Microbes associated with typical food fermentations - yoghurt, cheese, fermented milks, breads, idli, soy products, fermented vegetables and meats.
Practical: Isolation and enumeration of lactic acid bacteria from fermented food samples; industrial microbiological quality analysis of raw milk.
Activities: Comparative presentation charting traditional versus industrial-scale millet or dairy fermentation systems.
Unit IV – Microbial Agents of Food Borne Illness
Foodborne infections and food poisoning, microbial toxins, Gram-Negative and Gram-Positive foodborne pathogens; toxigenic algae and fungi; Foodborne viruses; helminths, nematodes and protozoa.
Practical: Enumeration and selective isolation of E. coli from processed meats and Staphylococci from ready-to-eat street foods; microbiological quality verification of water using the Most Probable Number (MPN) method.
Activities: Traceability analysis tracking real-world salmonellosis or listeriosis food outbreak case studies.
Unit V – Microbial Examination of Foods
Detection & enumeration of microbes in foods; indicator organisms and microbiological criteria; Rapid and automated microbial methods - development and impact on the detection of foodborne pathogens; Applications of immunological techniques to food industry; Detection methods for E. coli, Staphylococci, Yersinia, Campylobacter, B. cereus, Cl. botulinum & Salmonella, Listeria monocytogenes, Norwalk virus, Rotavirus, Hepatitis A virus from food samples.
Practical: Introduction to laboratory safety, sterilization techniques, and media preparation; advanced staining, microscopy, and rapid analytical ELISA / biosensor test kits. Culture techniques: isolation and preservation (broth, plates, slants, stabs). Quantification of microbes: sampling, serial dilution, and Total Viable Count (TVC).
Activities: Rapid analytical kits for microbial testing of foods. Flipped classroom critique regarding rapid biosensors versus standard plate techniques.
Course Outcomes (COs)
- CO1: Understand the intrinsic and extrinsic factors governing microbial growth, survival, and spoilage in raw and processed foods.
- CO2: Apply thermal processing parameters (TDT/TDP) and hurdle technology principles to control microbial populations in foods.
- CO3: Analyze microbial metabolic pathways, starter cultures and growth kinetics involved in commercial food fermentation processes.
- CO4: Evaluate food matrices for pathogenic microorganisms and contamination indicators using microbiological immunological, and molecular techniques.
- CO5: Demonstrate sterile isolation, staining, enumeration, and microbiological diagnostic techniques following laboratory biosecurity practices.
Assessment Pattern (Quick Note)
- Weightage: Continuous Assessment 50% | End Semester Examinations 50%
- Internal methodology: Continuous Assessment (50% Weightage): • Internal Theory Examinations (Assessment 1 & 2): 40% • Laboratory Practical Work Performance, Viva, and Records: 30% • Module Activities Component: 30% (Based on Flipped Class performance, Case Study reports, and Quizzes) End Semester Examination (50% Weightage): Combined Theory (60% weightage) and Practical Objective Examination (40% weightage)
Source: Official Anna University – B.Tech. Food Technology R-2025 Curriculum
Last Updated: September 2026
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