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Swayam Central

Food Microbiology and Food Safety

By Dr. Tejpal Dhewa   |   Central University of Haryana
Course Description

Food microbiology is about the understanding of microorganisms that grow or multiply in or contaminate the food which we consume. Food microorganisms could be either beneficial or harmful. The key aspect of food microbiology is food safety which focuses on the disease-causing microorganism and their toxins which may contaminate the food. That is why it becomes essential to recognise the possible role of microorganisms to ensure the public safety. The major learning objectives of this course will be to study: the scope of food microbiology and food safety; to obtain the knowledge about important genera of microorganisms associated with food and their characteristics; to learn various techniques for enumeration and control of microorganisms in food; to gain the essential knowledge and applications of various techniques (traditional to advanced) for preserving food; to understand the role of different microorganisms in food spoilage, food fermentation and food-borne diseases; to comprehend the microbiological quality control and food-borne illnesses investigation procedures for ensuring food safety and hygiene; to understand current national and international food safety rules and regulations; to know the requirements and components of food safety management system (FSMS) and use of microbiological risk assessment (MRA) tools for assessing microbiological risks in food sector.

Course Highlights

Learner will acquire the knowledge about:
  • Scope of food microbiology and food safety
  • Important genera associated with food
  • Techniques for enumeration of microbes and methods (traditional to advanced) for preserving food
  • Role of different microorganisms in food spoilage, food fermentation and food-borne diseases
  • Microbiological quality control and food-borne illnesses investigation procedures for ensuring food safety & hygiene
  • The food safety rules and regulations, Food Safety Management System (FSMS), and Microbiological Risk Assessment


Learners enrolled: 1495

SUMMARY

Course Status : Upcoming
Course Type : Core
Duration : 15 weeks
Start Date : 06 Jan 2020
End Date : 30 Apr 2020
Exam Date : 09 May 2020
Enrollment Ends : 28 Feb 2020
Category :
  • Agricultural and Food Engineering
  • Level : Postgraduate

    COURSE LAYOUT

    WEEK 01
    Introduction to food microbiology and food safety
    Microflora of food
    Intrinsic factors affecting microbial growth and survival in food

    WEEK 02
    Extrinsic factors affecting microbial growth and survival in food
    Microbiological examination of food
    Advances in isolation and enumeration of microorganisms in food

    WEEK 03
    Principles of food preservation and significance
    Preservation of food by physical methods – low and high temperatures
    Preservation of food by physical methods – radiations

    WEEK 04
    Preservation of food by chemical methods
    Biopreservation of food
    Assignment-I

    WEEK 05 
    Modified environment for storage of food
    Fermentative microorganisms as food and value-added product
    Lactic fermentation in food

    WEEK 06
    Yeast-lactic fermentation in food
    Mold-lactic fermentation in food
    Starter cultures for food fermentation

    WEEK 07
    Fermented milk
    Fermented milk products
    Fermented juice, vegetables and other beverages

    WEEK 08
    Fermented meat
    Fermented fish products
    Assignment-II

    WEEK 09
    Introduction to food spoilage
    Spoilage of fruits, vegetables, and their products
    Spoilage of dairy products

    WEEK 10
    Spoilage of canned food
    Spoilage of bakery and egg products
    Spoilage of meat, fish, and sea food

    WEEK 11
    Newer methods for controlling spoilage of food
    Predictive modelling for food spoilage
    Assignment -III

    WEEK- 12
    Food borne outbreaks- Bacterial agents for foodborne illnesses
    Fungal and algal agents for foodborne illnesses
    Foodborne animal parasites

    WEEK 13
    Investigation of foodborne illnesses outbreaks
    Indicators of food microbial quality and safety
    Principles and applications of hurdle technology in food industry

    WEEK 14
    Principles of hygiene and sanitation in food service establishment.
    Food safety laws 
    Food safety and quality management system

    WEEK 15
    Principles and guidelines for conducting microbiological risk of food
    Revision of the course
    Final assessment/Term-end examination

    BOOKS AND REFERENCES

    Adams MR and Moss MO. (1995). Food Microbiology. 4th edition. New Age International (P) Limited Publishers, New Delhi, India.
    Banwart JM. (1987). Basic Food Microbiology. 1st edition. CBS Publishers and Distributors, Delhi, India.
    Davidson PM and Brannen AL. (1993). Antimicrobials in Foods. Marcel Dekker, New York.
    Dillion VM and Board RG. (1996). Natural Antimicrobial Systems and Food Preservation. CAB International, Wallingford, Oxon.
    Frazier WC and Westhoff DC. (1992). Food Microbiology. 3rd edition. Tata McGraw-Hill Publishing Company Ltd, New Delhi, India.
    Gould GW. (1995). New Methods of Food Preservation. Blackie Academic and Professional, London.
    Jay JM, Loessner MJ and Golden DA. (2005). Modern Food Microbiology. 7th edition, CBS Publishers and Distributors, Delhi, India.
    Lund BM, Baird Parker AC, and Gould GW. (2000). The Microbiological Safety and Quality of Foods. Vol. 1-2, ASPEN Publication, Gaithersberg, MD. 
    Montville TJ, Matthews KR, and Kniel KE. (2012). Food microbiology an introduction. 3rd edition, ASM Press. 
    Pederson CS. (1971). Microbiology of Food Fermentations. Westport, CT: AVI.
    Tortora GJ, Funke BR, and Case CL. (2008). Microbiology: An Introduction. 9th edition. Pearson Education.
    Tanner FW, and Tanner LP (1953). Food-Borne Infections and Intoxications. 2nd edition. Champaign, IL:Garrard Press.

    INSTRUCTOR BIO

    Dr. Tejpal Dhewa

    Central University of Haryana
    Dr. Tejpal Dhewa is a faculty in the School of Life Sciences, Central University of Haryana, Mahendergarh. He is Coordinator-Food Safety Training and Certification (FoSTaC) Centre, Food Safety and Standards Authority of India (FSSAI), and University SWAYAM Coordinator-Central University of Haryana. Dr. Dhewa has a diverse industrial, teaching, and research experience. He has published extensively his research work in national and international journals. Dr. Dhewa also supervised several master’s theses dissertations. He has successfully completed DU innovation project (2013-2015, and conducted a short-term course on “Food Safety, Food Security, and Food Regulations: A Primer” [Course code: 174040H04], September 16-20, 2018, under the Global Initiative of Academic Networks (GIAN) in Higher Education, funded by Ministry of Human Resource Development, Government of India. Recently, Dr. Dhewa has successfully completed two cycles of UGC MOOC on "Food Microbiology and Food Safety" (4 credits) at SWAYAM portal as a Course Coordinator. Moreover, Dr. Dhewa’s research is funded by Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Government of India.

    COURSE CERTIFICATE

    Course Certificate will be issued after Successful completion of the course as per the guidelines of SWAYAM board.

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