Lecture 1 - Introduction
Lecture 2 - Development in Food Microbiology and Current Status
Lecture 3 - Classification of Microorganisms
Lecture 4 - Classification of Microorganisms (Eukaryotic cell, algae, fingi and molds)
Lecture 5 - Classification of Microorganisms (Molds, Yeasts, Protozoa and Viruses)
Lecture 6 - Sources of Microorganisms
Lecture 7 - Biochemistry of some beneficial traits
Lecture 8 - Food Fermentation
Lecture 9 - Starter culture
Lecture 10 - Interstinal benefical bacteria (Probiotics)
Lecture 11 - Contamination of foods (Chemical Contaminations)
Lecture 12 - Contamination of foods (Biological Contaminations)
Lecture 13 - Contamination of foods (Physical and crosscontamination Contaminations)
Lecture 14 - Various stages of contamination of foods
Lecture 15 - Minimization of food contamiantion
Lecture 16 - Microbial growth characteristics
Lecture 17 - Nature of microbial growth in food
Lecture 18 - Factors affecting microbial growth (intrinsic factors)
Lecture 19 - Factors affecting microbial growth (extrinsic factors)
Lecture 20 - Measurement of microbial growth
Lecture 21 - Overview
Lecture 22 - Spoilage of fruits and vegetables
Lecture 23 - Spoilage of meat, poultry, egg and sea foods
Lecture 24 - Spoilage of dairy and dairy based product
Lecture 25 - Spoilage of cereal product, beverages and canned based Product
Lecture 26 - Food-borne Illnesses
Lecture 27 - Food-borne Intoxication
Lecture 28 - Food-borne Infection
Lecture 29 - Food-borne Toxicoinfections
Lecture 30 - Food-borne diseases and food safety in India
Lecture 31 - Thermal Processing of Food (Blanching, Pasteurization and Appertization)
Lecture 32 - Thermal Processing of Food (Sterilization)
Lecture 33 - Thermal Processing of Food (Thermal Death Rate Kinetics )
Lecture 34 - Irradiation
Lecture 35 - Chemical methods
Lecture 36 - Food Sanitation and Safety
Lecture 37 - Food Sanitation and Safety (Continued...)
Lecture 38 - Microbiological Considerations in Food Packaging
Lecture 39 - Microbiological Considerations in Food Packaging (Continued...)
Lecture 40 - Food Laws and Standards
