Food and Dairy Microbiology

School of Biosciences, offers a specialization in Food and Dairy microbiology, It includes the study of the microorganisms that inhibit, create, or contaminate food. Microorganisms play a crucial role in the production of various fermented products like cheese, yogurt, bread, beer, wine, salami, sausages, probiotics and antibiotics.

Food microbiology comprises different traits of industrial microbiology in the production of fermented food and single-cell protein. Similarly, a study of food borne diseases includes different facets of medical and agricultural microbiology. Specialist knowledge of food microbes must be underpinned by an understanding of fundamental principles. So, the food microbiologist will gain skills to cultivate microorganisms in in-vitro conditions, nutritional requirements and factors affecting the growth of There are various jobs in Industrial microbiology sector such as beverage, dairy, fermentation, meat, processed food industry including Milling, dehydrated food, ready to eat foods where the student after studying this course can be adopted as a auditor (Food safety and quality audits), food analyst, microbiologist, research and development (Research fellow/ Research scientist) and academician . The microbiological integrity of the dairy food chain, the ecology of pathogenic a spoilage organisms the genomic analysis of contaminants, makes Food and Dairy Microbiology specialization as a need of an hour . This course provides thorough knowledge about the subject, and helps to develop skills like critical thinking, analytical techniques, monitoring, quality control management etc.

Food and dairy microbiology specialization curriculum
(For B.Sc. Microbiology students)
  2nd Year 3rd Year
Theoretical session Introduction: Principles, scope and benefits of Food preservation. Food adulteration
Preservation by High temperature: Heat treatments Food laws and standards
Food preservation by Chemical Sources of Microorganisms in foods
Introduction to Food Analysis Food borne diseases
Introduction, history and characteristics of probiotics Enumeration techniques for the microorganisms present in Dairy products
Hands-On session Laboratory practicals Laboratory practicals
Visit to Industry/ laboratory Visit of Industry Visit to research laboratory
Assessment Written Written
Practical Practical
80% attendance is compulsory 80% attendance is compulsory