Intrinsic and Extrinsic factors in Food

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Microbial spoilage of fruits and fruit juices

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Microbial spoilage of vegetables

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Microbial spoilage of Cereals

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Microbial spoilage of canned foods

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Microbial spoilage of carbonated soft drinks

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Microorganisms and processes involved in the production of organic acid – Citric acid

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Microorganisms and processes involved in the production of organic acid – Lactic acid

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Microorganisms and processes involved in the production of Single Cell Protein

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Microorganisms and processes involved in the production of Beer

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Microorganisms and processes involved in the production of Wine

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Microorganisms and processes involved in the production of Antibiotics

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Microorganisms and processes involved in the production of Enzymes

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Microorganisms and processes involved in the production of Vitamins

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Criteria for selection of industrially important microorganisms

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Microbial spoilage of meat, poultry and sea foods

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Upstream processing and downstream processing

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Principles of Food Preservation

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Chemical preservatives, Natural antimicrobial compounds and Biopreservatives

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Bacteriocins

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Fermentation

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Types of fermenters

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Microbial growth, growth curve and measurement of microbial growth

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