Microbiology of cereal and cereal products, Microbiology of fruits and vegetables and canned foods, Microbiology of sugar and sugar products and salts and spices Lab Experiments:  Introduction, Laboratory Safety, Use of Equipment; Sterilization Techniques.  Culture Media-Types and Use; Preparation of Nutrient broth and agar.

Microbiology of milk and milk products, meat and meat products, poultry and eggs, fish and other sea foods Lab Experiments:  Culture Techniques, Isolation and Preservation of Cultures- Broth: flask, test tubes; Solid: Pour plates, streak plates, slants, stabs.

Microbes of importance in food fermentations, Homo & hetero-fermentative bacteria,yeasts & fungi; Biochemistry of fermentations - pathways involved, Lactic acid bacteria fermentation and starter cultures, Alcoholic fermentations -Yeast fermentations - characteristics and strain selection, Fungal fermentations. Microbes associated with typical food fermentations- yoghurt, cheese, fermented milks, breads, idly, soy products, fermented vegetables and meats. Lab Experiments:  Microscopy – Working and care of Microscope.  Staining Techniques- Simple Staining.

Microbes of importance in food fermentations, Homo & hetero-fermentative bacteria,yeasts & fungi; Biochemistry of fermentations - pathways involved, Lactic acid bacteria fermentation and starter cultures, Alcoholic fermentations -Yeast fermentations - characteristics and strain selection, Fungal fermentations. Microbes associated with typical food fermentations- yoghurt, cheese, fermented milks, breads, idly, soy products, fermented vegetables and meats. Lab Experiments:  Microscopy – Working and care of Microscope.  Staining Techniques- Simple Staining.

Detection & Enumeration of microbes in foods; Indicator organisms and microbiological criteria; Rapid and automated microbial methods - development and impact on the detection of food borne pathogens; Applications of immunological, techniques to food industry; Detection methods for E.coli, Staphylococci, Yersinia, Campylobacter, B. cereus, Cl. botulinum & Salmonella, Listeria monocytogenes Norwalk virus, Rotavirus, Hepatitis A virus from food samples. Lab Experiments:  Effect of pH, Temperature, UV radiation on Growth Bacteria.