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CO
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COGNITIVE ABILITIES
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COURSE OUTCOMES
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CO1
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REMEMBERING
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Recall the types of microbial flora present in various foods
(e.g., fruits, vegetables, milk, and meat). List common microorganisms involved in foodborne
infections and poisoning
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CO2
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UNDERSTANDING
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Explain how intrinsic and extrinsic factors influence microbial growth in food. Describe the principles and methods of food preservation. Understand the role of microbes in fermented foods, probiotics, and single-cell protein production.
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CO3
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APPLYING
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Perform microbiological analyses of food and milk (e.g.,
MPN, CFU, phosphatase test, and staining methods).
Apply preservation techniques such as pasteurization,
refrigeration, dehydration, and the use of preservatives.
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CO4
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ANALYZING
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Examine microbial spoilage patterns in food and milk products. Analyze microbiological criteria for food safety using standards set by FSSAI and other certifications
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CO5
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EVALUATING
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Assess foodborne infections and spoilage to recommend appropriate control strategies. Evaluate the effectiveness of preservation methods and microbial safety standards.
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