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