Advanced Food Microbiology focuses on practical laboratory techniques used for the isolation, identification, and analysis of microorganisms in milk and food samples. The course emphasizes:
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Streak plate technique for isolation of pure cultures
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Enumeration of microorganisms in milk and food
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Study of spoilage and pathogenic organisms
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Biochemical tests for identification of bacteria
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Microbiological quality analysis of milk and various food products
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Interpretation of laboratory results for food safety evaluation
This course strengthens students’ ability to detect, identify, and analyze microorganisms present in food systems using standard laboratory methods.
- BCM Teacher: Amritha K R