Course Title: Technology on Food Microbiology and Beverage
Course code: IChem.654
Credit hours: 3
Contact Hours: 3 Hours per week
Course Description:
Basic principle about the food contamination, food spoilage, Food poisoning and food borne infections,
Food hygiene and sanitation. A discussion about the Fermented foods; Food microbiology,
Beverages – alcoholic and non-alcoholic beverages; Quality evaluation and BIS and WHO like quality standards.
Course Outline
Chapter - I Food Spoilage
1.1 Growth and survival of microorganisms in foods.
1.2 Spoilage organisms of Milk, Fruits, Vegetables, Grains, Oilseeds, Meat and Poultry.
1.3 Physical and chemical methods to control microorganisms.
1.4 Biochemical changes caused by microorganisms: Microbes in food fermentation; Putrefaction; lipolysis; Antagonism and synergism in microorganisms.
1.5 Food poisoning and food borne infections.
1.6 Microbial toxins.
Chapter - II Food hygiene and sanitation
2.1 Contamination during handling and processing and its control
2.2 Indicator organisms and brisk methods in detection of microorganisms.
2.3 Fermented Foods: Traditional fermented foods in Ethiopia and in other internationals - African and other continents;
2.4 Probiotic and prebiotics
2.5 Fermented foods: Milk, Meat and Vegetables.
Chapter - III Food microbiology
3.1 Advances in food microbiology
3.2 Physiology and biochemistry of food borne microorganisms
3.3 Detection of microorganisms in foods: Principles and techniques
3.3.1 Rapid methods vs. conventional methods of detection of microorganisms
3.3.2 Isolation and titration of bacteriophages.
3.4 Traditional and current approaches to microbial food safety and quality.
Chapter - IV Beverages
4.1 Types of beverages and their importance.
4.2 Status of beverage industry in Ethiopia
4.3 Manufacturing technology for juice based beverages.
4.4 Synthetic beverages: Carbonated, Low-calorie and dry beverages.
4.5 Isotonic and sports drinks
4.6 Role of various ingredients in soft drinks; Carbonation of soft drinks.
4.7 Specialty beverages based on Tea, Coffee, Spices, Plant extracts, Herbs, Nuts, Dairy and Imitation dairy-based beverages.
4.8 Specialty in Ethiopian coffee and its seed.
Chapter - V Alcoholic beverages:
5.1 Types; Manufacture and quality evaluation.
5.2 Role of yeast in beer and other alcoholic beverages
5.2.1 Ale type beer and lager type beer
5.3 Technology of brewing process.
5.3.1 Equipments used for brewing and distillation.
5.3.2 Wine and related beverages and Distilled spirits.
5.4 Packed drinking water
5.4.1 Manufacturing processes.
5.4.2 Quality evaluation - Raw and Processed water.
5.4.3 BIS and WHO quality standards for bottled water, Mineral water, Natural spring water, Flavoured water and Carbonated water.
Mode of Delivery
Gapped Lecture
Independent reading/assignments
Group discussion
Presentation
Mode of Assessment
Assessment Breakdown %
Mid-term exam (Quiz & Test’s together) 25
Assignment & Presentation 25
End of Semester Final Examination 50
References
1. Food Microbiology, Adams.M.R. and Moss.M.O, Royal Society of Chemistry, London, UK. (2000)
2. Food Microbiology, Frazier William.C, Westhoff.Dennis.C, Tata McGraw Hill, New Delhi (2004)
3. Essentials of the Microbiology of Foods: A Textbook of Advanced Studies, David.A.A, Janet. E.L,
Corry, B.S. and Rosamund.M.B.John Wiley and Sons, New York (2005)
4. Food Microbiology: Fundamentals and Frontiers, M.P.Doyle, Jain Book Agency, New Delhi (2013)
5. Handbook of Food and Beverage Fermentation Technology, Hui.Y.H. et.al. Marcel Dekker (2004)
6. Modern Food Microbiology, Jay.James.M, CBS Publication, New Delhi, India (2000)
7. Recent Trends in Soft Beverages, L. Jagan Mohan, K.Ramalakshmi, Woodhead Publishing India Pvt. Ltd., (2012)
8. E-Book: Chemistry and Technology of Soft Drinks and Fruit Juices, Philip.R.Ashurst, 2nd edition, Blackwell Publishing Ltd. (2005).
Website: http//cst.ur.ac.rw/library/Food Science books/ batch 1/ Chemistry and Technology of Soft
Drinks and Fruit-Juices.pdf
- Teacher: Omar Gojwari