Food Microbiology 
Instructor: / 
Duration: This course provides an introduction to food microbiology, covering topics such as microorganisms in food, microbial growth, food spoilage, food borne diseases, food preservation, fermented foods, probiotics, food laws and regulations, and HACCP and ISO. Students will gain knowledge and skills in food microbiology, including the history, development, and scope of food microbiology, sterilizing equipment, laminar air flow, food adulteration, and modern technologies in food preservation. ▼
ADVERTISEMENT
Course Feature
Cost:
Free
Provider:
Swayam
Certificate:
No Information
Language:
English
Start Date:
Self Paced
Course Overview
❗The content presented here is sourced directly from Swayam platform. For comprehensive course details, including enrollment information, simply click on the 'Go to class' link on our website.
Updated in [May 25th, 2023]
(Please note this course detail is from the official platform)
Week – I | 1. Introduction to food and nutrition | 2. Introduction to Food Microbiology | 3. History, Development and Scope of Food Microbiology | 4. Microorganisms in Food |
Week – II | 5. Food as Substrate for Microbes| 6. Microbial Growth in Foods | 7. Characteristics of Microorganisms in Food |
Week – III | 8. Enzymes | 9. Sterilizing Equipments| 10. Laminar Air Flow |
Week - IV | 11. Cultivation of Microorganisms (Part –I) | 12. Cultivation of Microorganisms ( Part -2) | 13. Control of Microorganisms in Foods – Part I |
Week – V | 14. Food spoilage by Microorganisms ( Part –I)| 15. Food Spoilage by Microorganisms (Part- 2)| 16. Microbial Spoilage of Fish, Meat, Poultry and Egg | 17. Mycotoxins in Poultry |
Week – VI | 18.Edible Mushroom and Preservation| 19. Food Borne Diseases (Part-I) | 20. Food Borne Diseases (Part-II)
Week – VII | 21. Food Poisoning | 22. Food Adulteration, Contaminants and Detection| 23. Basic Principle of Food Preservation|
Week - VIII | 24.Modern Technologies in Food Preservation | 25. Principal and Traditional methods of food Protection in Preservation | 26. Downstream Processing of Fermented Food Products |
Week – IX | 27.Fermented Foods - Traditional | 28. Probiotics and Prebiotics | 29. Acidophilus Milk| 30.Fermented dairy products |
Week - X | 31.Yeast Fermentation and its Products | 32. Fermenter| 33. Vinegar |
Week - XI | 34. Wine | 35. Beer | 36. Distilled Spirits |
Week - XII | 37. Single cell Protien | 38. Food Laws and Regulations| 39. HACCP and ISO| 40. Trends in Modern food Microbiology |
Course Provider
Provider Swayam's Stats at AZClass
Discussion and Reviews
0.0 (Based on 0 reviews)
Explore Similar Online Courses
Master Data Analysis with Python - Intro to Pandas 2022
Migrating MySQL data to Cloud SQL using Database Migration Service
Python for Informatics: Exploring Information
Social Network Analysis
Introduction to Systematic Review and Meta-Analysis
The Analytics Edge
DCO042 - Python For Informatics
Causal Diagrams: Draw Your Assumptions Before Your Conclusions
Whole genome sequencing of bacterial genomes - tools and applications
Food Chemistry
Agricultural Economics - Online Course - FutureLearn
Agricultural Fence Design (NRCS Standard 382)
Related Categories
Popular Providers
Popular SearchesQuiz
Submitted Sucessfully
1. Which of the following is not a fermented food?
2. Which of the following is a traditional method of food preservation?
3. Which of the following is a food borne disease?
4. The process of controlling the growth of microorganisms in food is known as ___________.
Correct Answer: Preservation
Start your review of Food Microbiology