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Food And Industrial Microbiology ICAR ECourse PDF Book Download

Food And Industrial Microbiology ICAR ECourse PDF Book Download
Food And Industrial Microbiology ICAR ECourse PDF Book Download
Food And Industrial Microbiology ICAR E course PDF Book was developed by ICAR e Krishi Shiksha and TNAU. You Can easily  Download it from our website IARI Toppers by clicking on the below given link.We have provided the latest version of Food And Industrial Microbiology ICAR Ecourse PDF Book but some mistakes can be found. If you found  any mistake,  error in this PDF book than feel free to comment below.

Course Content of  Food And Industrial Microbiology ICAR E course Free PDF Book Download e krishi shiksha:

  1. Module 1: The Trajectory of Food Microbiology 
  2. Lesson 1. Introduction to Food Microbiology – Part I:Bacteria
  3. Lesson 2. Introduction to Food Microbiology – Part II: Yeast, Mold and Virus
  4. Agricultural Microbiology PDF Book Free Download
  5. Module 2: Microorganisms and Food Materials 
  6. Lesson 3. Microbial growth and its Quantification
  7. Lesson 4. Factors affecting growth and survival of microorganisms in Foods
  8. Lesson 5. Role of Predictive Microbiology
  9. Module 3: Microbiology of Food Commodities 
  10. Lesson 6. Overview of Spoilage
  11. Lesson 7. Microbial spoilage of Fruits and Fruit juices
  12. Lesson 8. Microbial spoilage of Vegetables
  13. Lesson 9. Microbial spoilage of Cereals and Bakery Foods
  14. Lesson 10. Microbiology of Meat, Poultry, Sea foods
  15. Lesson 11. Microbial spoilage of Canned Foods
  16. Module 4 : Microbiology of Food Preservation 
  17. Lesson 12. Physical methods-Thermal Processing
  18. Lesson 13. Physical methods: Part II: Non Thermal Processing
  19. Lesson 14. Chemical Methods
  20. Lesson 15. Natural Antimicrobial Compounds
  21. Lesson 16. Emergency Methods of Food Preservation
  22. Lesson 17. Combination Methods of Preservation
  23. Lesson 18. Biotechnology in Food Preservation
  24. All Dairy Books Free Download
  25. Module 5 : Bioprocessing 
  26. Lesson 19. Overview of Bioprocessing
  27. Lesson 20. Growth Curve, Growth Measurement, Growth Cultivation
  28. Lesson 21. Growth Cultivation-Batch and Continuous Type
  29. Module 6 : Fermentation Process Strategies 
  30. Lesson 22. Types of Fermentation-Submerged, Solid and Surface Type
  31. Module 7 : Bioreactor configuration 
  32. Lesson 23. Fermentors: Types, Functions, Design and Control
  33. Lesson 24. Submerged Fermentor System and Their Types
  34. Lesson 25. Solid Fermentor System and Their Types
  35. Module 8 : Stages in a fermentation process 
  36. Lesson 26. Upstream Processing and Downstream Processing
  37. Module 9 : Microbial Process Strategies
  38. Lesson 27. Single Cell Protein and Industrial Alcohol
  39. Lesson 28. Organic Food-Citric, lactic and Vinegar
  40. Lesson 29. Industrial Enzymes and Vitamin B-12
  41. Lesson 30. Bacteriocins and Antibiotics
  42. Lesson 31. Fermented Foods
  43. Module 10 : Dairy Waste management 
  44. Lesson 32. Treatment and Disposal of Waste Water and Effluents

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