Course Outcomes

• Understand the types of microbial flora associated with various foods and the factors influencing their growth.
• Explain the causes and characteristics of foodborne infections, food poisoning, and microbial spoilage. 
• Explore preservation methods for food and milk, including thermal and non-thermal techniques. 
• Analyze the role of microorganisms in producing fermented foods, probiotics, and single cell proteins.
• Conduct microbiological analyses to assess contamination levels and evaluate food and milk safety. 
• Apply microbiological criteria and standards for food safety as per national and international guidelines.
• Develop strategies for safe food handling, processing, and microbial control in the food industry.