Food Microbiology and Food Safety
5.0 /5- Offered bySwayam
Food Microbiology and Food Safety at Swayam Overview
Duration | 15 weeks |
Mode of learning | Online |
Credential | Certificate |
Food Microbiology and Food Safety at Swayam Highlights
- Earn a certificate of completion
Food Microbiology and Food Safety at Swayam Course details
- 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 foodborne diseases
- Microbiological quality control and foodborne illnesses investigation procedures for ensuring food safety & hygiene
- The food safety rules and regulations, Food Safety Management System (FSMS), and Microbiological Risk Assessment.
- Food microbiology is about the understanding of microorganisms that grow or multiply in or contaminate the food which we consume
- 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 advance) for preserving food; to understand the role of different microorganisms in food spoilage, food fermentation, and foodborne diseases; to comprehend the microbiological quality control and foodborne 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 the food sector
Food Microbiology and Food Safety at Swayam Curriculum
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
Other courses offered by Swayam
Student Forum
Anything you would want to ask experts?
Useful Links
Know more about Swayam
Know more about Programs
- Medical Courses
- Public Health & Management
- Hospital Management Course
- Medical Transcription
- Perfusion Technology
- Diabetology
- Forensic Medical Science
- Dialysis Technology
- Cardiovascular Technology
- Cath Lab Technology
- BSc Operation Theatre Technology
- BSc in Perfusion Technology
- Physician Assistant
- BSc Physician Assistant
- BSc in Respiratory Care Technology