Environmental, Food & Dairy Microbiology

Week -1

Module 01: Soil Structure, Classification, Components and Functions

Module 02: Rhizosphere Organisms & Their Interaction & Function

Module 03: Phyllosphere Organisms, Interaction & Function

Module 04: Biofertilizers and Its Uses

Week -2

Module 05: Carbon cycle, Nitrogen cycle

Module 06: Phosphorus & Sulphur Cycle

Module 07: Different types & Characterization of Waste; Solid Waste Management

Module 08: Liquid Waste

Week -3

Module 09: Concept of Biodegradation, Bioaccumulation & Bio pesticides

Module 10: Different Types of Aquatic Ecosystems

Module 11: Water Food Chain, Upwelling & Eutrophication

Module 12: Water Quality & Portability; Microbial Assessment of Water Quality

Week -4

Module 13: Different Methods of Water Purification

Module 14: Tests for Potability of Water

Module 15: Determination of BOD and COD of water sample

Module 16: Microbial Diversity at Sunderbans Ecosystem

Week -5

Module 17: Different Aspects of Food Microbiology

Module 18: Moulds in Food Production

Module 19: Yeasts in Food Production

Module 20: Introduction of Food Spoilage

Week -6

Module 21: Food Spoilage by Microbes

Module 22: Contamination of Canned Food and Sea Food Spoilage

Module 23: Spoilage of Meat & Milk Products

Module 24: Bacterial and Non Bacterial Toxins

Week -7

Module 25: High and Low Temperature Preservation

Module 26: Irradiation, High Pressure, Ultrasound, Anaerobic Condition

Module 27: Chemical Preservatives & Food Additives

Module 28: Cheese-I (General Concept)

Week -8

Module 29: Cheese- II (Cheddar Cheese)

Module 30: Different varieties of Cheese

Module 31: Bread

Module 32: Cultivation of Edible Mushrooms

Week -9

Module 33: Microbial Toxin-Toxins from Mushrooms

Module 34: Agricultural Toxin

Module 35: Dye reduction test for Milk: Methylene Blue Reduction test

Week -10