UGC

विश्‍वविद्यालय अनुदान आयोग
University Grants Commission

Course Introductory Video1
First Week Introduction1
M01- Introduction to food microbiology and food safety1
M02 - Microflora of food1
M03 - Intrinsic factors affecting microbial growth and survival in food1
First Week Learning Outcomes1
Second Week Introduction1
M04 - Extrinsic factors affecting microbial growth and survival in food1
M05 - Microbiological examination of food1
M06 - Advances in isolation and enumeration of microorganisms in food1
Second Week Learning Outcomes1
Third Week Introduction1
M07 - Principles of food preservation and significance1
M08 - Preservation of food by physical methods - low and high temperatures1
M09 - Preservation of food by physical methods - radiations1
Third Week Learning Outcomes1
Fourth Week Introduction1
M10 - Preservation of food by chemical methods1
M11 - Biopreservation of food1
Fourth Week Learning Outcomes1
Fifth Week Introduction1
M12 - Modified environment for storage of food1
M13 - Fermentative microorganisms as food and value-added product1
M14 - Lactic fermentation in food1
Fifth Week Learning Outcomes1
Sixth Week Introduction1
M15 - Yeast-lactic fermentation in food1
M16 - Mold-lactic fermentation in food1
M17 - Starter cultures for food fermentation1
Sixth Week Learning Outcomes1
Seventh Week Introduction1
M18 - Fermented milk1
M19 - Fermented milk products1
M20 - Fermented juice, vegetables and other beverages1
Seventh Week Learning Outcomes1
Eighth Week Introduction1
M21 - Fermented meat1
M22 - Fermented fish products1
Eighth Week Learning Outcomes1
Ninth Week Introduction1
M23 - Introduction to food spoilage1
M24 - Spoilage of fruits, vegetables, and their products1
M25 - Spoilage of dairy products1
Ninth Week Learning Outcomes1
Tenth Week Introduction1
M26 - Spoilage of canned food1
M27 - Spoilage of bakery and egg products1
M28 - Spoilage of meat, fish, and sea food1
Tenth Week Learning Outcomes1
Eleventh Week Introduction1
M29 - Newer methods for controlling spoilage of food1
M30 - Predictive modelling for food spoilage1
Eleventh Week Learning Outcomes1
Twelveth Week Introduction1
M31 - Food borne outbreaks- Bacterial agents for foodborne illnesses1
M32 - Fungal and algal agents for foodborne illnesses1
M33 - Foodborne animal parasites1
Twelveth Week Learning Outcomes1
Thirteenth Week Introduction1
M34 - Investigation of foodborne illnesses outbreaks1
M35 - Indicators of food microbial quality and safety1
M36 - Principles and applications of hurdle technology in food industry1
Thirteenth Week Learning Outcomes1
Fourteenth Week Introduction1
M37 - Principles of hygiene and sanitation in food service establishment.1
M38 - Food safety lawsÂ 1
M39 - Food safety and quality management system1
Fourteenth Learning Outcomes1
Fifteenth Week Introduction1
M40 - Principles and guidelines for conducting microbiological risk of food1
Fifteenth Learning Outcomes1

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Course Introductory Video
First Week Introduction
M01- Introduction to food microbiology and food safety
M02 - Microflora of food
M03 - Intrinsic factors affecting microbial growth and survival in food
First Week Learning Outcomes
Second Week Introduction
M04 - Extrinsic factors affecting microbial growth and survival in food
M05 - Microbiological examination of food
M06 - Advances in isolation and enumeration of microorganisms in food
Second Week Learning Outcomes
Third Week Introduction
M07 - Principles of food preservation and significance
M08 - Preservation of food by physical methods - low and high temperatures
M09 - Preservation of food by physical methods - radiations
Third Week Learning Outcomes
Fourth Week Introduction
M10 - Preservation of food by chemical methods
M11 - Biopreservation of food
Fourth Week Learning Outcomes
Fifth Week Introduction
M12 - Modified environment for storage of food
M13 - Fermentative microorganisms as food and value-added product
M14 - Lactic fermentation in food
Fifth Week Learning Outcomes
Sixth Week Introduction
M15 - Yeast-lactic fermentation in food
M16 - Mold-lactic fermentation in food
M17 - Starter cultures for food fermentation
Sixth Week Learning Outcomes
Seventh Week Introduction
M18 - Fermented milk
M19 - Fermented milk products
M20 - Fermented juice, vegetables and other beverages
Seventh Week Learning Outcomes
Eighth Week Introduction
M21 - Fermented meat
M22 - Fermented fish products
Eighth Week Learning Outcomes
Ninth Week Introduction
M23 - Introduction to food spoilage
M24 - Spoilage of fruits, vegetables, and their products
M25 - Spoilage of dairy products
Ninth Week Learning Outcomes
Tenth Week Introduction
M26 - Spoilage of canned food
M27 - Spoilage of bakery and egg products
M28 - Spoilage of meat, fish, and sea food
Tenth Week Learning Outcomes
Eleventh Week Introduction
M29 - Newer methods for controlling spoilage of food
M30 - Predictive modelling for food spoilage
Eleventh Week Learning Outcomes
Twelveth Week Introduction
M31 - Food borne outbreaks- Bacterial agents for foodborne illnesses
M32 - Fungal and algal agents for foodborne illnesses
M33 - Foodborne animal parasites
Twelveth Week Learning Outcomes
Thirteenth Week Introduction
M34 - Investigation of foodborne illnesses outbreaks
M35 - Indicators of food microbial quality and safety
M36 - Principles and applications of hurdle technology in food industry
Thirteenth Week Learning Outcomes
Fourteenth Week Introduction
M37 - Principles of hygiene and sanitation in food service establishment.
M38 - Food safety lawsÂ
M39 - Food safety and quality management system
Fourteenth Learning Outcomes
Fifteenth Week Introduction
M40 - Principles and guidelines for conducting microbiological risk of food
Fifteenth Learning Outcomes

PG Courses - Food Microbiology and Food Safety

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