University of Agricultural Sciences, Bangalore

Part 1 : Food and microorganisms -- Food as a substrate for microorganisms -- Microorganisms important in food microbiology -- Contamination of foods -- General Principles underlying spoilage: Chemical changes caused by microorganisms -- Part. 2: Principles of food preservation -- General principles of food preservation: Asepsis, Removal, Anaerobic conditions -- Preservation by use of high temperatures -- Preservation by use of low temperatures -- Preservation by drying -- Preservation by food additives -- Preservation by radiation -- Part.3: Contamination, Preservation, and spoilage of different kinds of foods -- Contamination, preservation, and spoilage of vegetables and fruit -- Contamination, preservation, and spoilage of meats and meat products -- Contaminations, preservation, and spoilage of fish and other seafoods -- Contamination, preservation, and spoilage of eggs -- Contamination, preservation, and spoilage of poultry -- Contamination, preservation, and spoilage of milk and milk products -- Spoilage of heated canned foods -- Miscellaneous foods -- Part.4: Foods and enzymes produced by microorganisms -- Production of cultures for food fermentations -- Food fermentations -- Foods and enzymes from microorganisms -- Part Five: Foods in relation to disease -- Food-borne illness:Bacterial -- Food-Borne poisonings, Infections, and Intoxications: Nonbacterial -- Investigation of food-Borne disease outbreaks -- Part.6: Food sanitation, control, and inspection -- Microbiology in food sanitation -- Food control.