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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 |