Environmental, Food, and Dairy Microbiology is a 36 module course under the broad heading of Microbiology. This course is designed to make students aware of the various environmentally applied aspects of Microbiology. The course is carefully designed following UGC guidelines for Microbiology course and incorporates all the recent as well as relevant updates. Students from disciplines like Food and Dairy Technology will also find this course beneficial. The students would benefit from this course as they will get an in depth idea on several aspects of microbial interactions with the environment they live in, especially the aquatic and terrestrial environment as well as the food that they eat.
| Course Status : | Upcoming |
| Course Type : | Core |
| Language for course content : | English |
| Duration : | 10 weeks |
| Category : |
|
| Credit Points : | 4 |
| Level : | Undergraduate |
| Start Date : | 14 Jul 2025 |
| End Date : | 21 Sep 2025 |
| Enrollment Ends : | 31 Aug 2025 |
| Exam Date : | |
| NCrF Level : | 5.0 |
Week -1
Module 01: Soil Structure,
Classification, Components and Functions
Module 02: Rhizosphere Organisms &
Their Interaction & Function
Module 03: Phyllosphere Organisms,
Interaction & Function
Module 04: Biofertilizers and Its Uses
Week -2
Module 05: Carbon cycle, Nitrogen cycle
Module 06: Phosphorus & Sulphur
Cycle
Module 07: Different types &
Characterization of Waste; Solid Waste Management
Module 08: Liquid Waste
Week -3
Module 09: Concept of Biodegradation,
Bioaccumulation & Bio pesticides
Module 10: Different Types of Aquatic
Ecosystems
Module 11: Water Food Chain, Upwelling
& Eutrophication
Module 12: Water Quality &
Portability; Microbial Assessment of Water Quality
Week -4
Module 13: Different Methods of Water
Purification
Module 14: Tests for Potability of Water
Module 15: Determination of BOD and COD
of water sample
Module 16: Microbial Diversity at
Sunderbans Ecosystem
Week -5
Module 17: Different Aspects of Food
Microbiology
Module 18: Moulds in Food Production
Module 19: Yeasts in Food Production
Module 20: Introduction of Food Spoilage
Week -6
Module 21: Food Spoilage by Microbes
Module 22: Contamination of Canned Food
and Sea Food Spoilage
Module 23: Spoilage of Meat & Milk
Products
Module 24: Bacterial and Non Bacterial
Toxins
Week -7
Module 25: High and Low Temperature
Preservation
Module 26: Irradiation, High Pressure,
Ultrasound, Anaerobic Condition
Module 27: Chemical Preservatives &
Food Additives
Module 28: Cheese-I (General Concept)
Week -8
Module 29: Cheese- II (Cheddar Cheese)
Module 30: Different varieties of Cheese
Module 31: Bread
Module 32: Cultivation of Edible
Mushrooms
Week -9
Module 33: Microbial Toxin-Toxins from
Mushrooms
Module 34: Agricultural Toxin
Module 35: Dye reduction test for Milk:
Methylene Blue Reduction test
Week -10
1) N.S.Subba Rao; “Soil Microbiology”, 4th edition, 2009, Oxford and IBH Publishing Company Pvt. Ltd.
2)
Raina
M. Maier, Ian. L Pepper and Charles P. Gerba;
“Environmental Microbiology”, 2nd edition, Elsevier, 2009.
3) Alexander, David E. (1
May 1999); “Encyclopedia
of Environmental Science”.
4) Gretchen C. (1 February
1997); “Nature's
Services”. Island Press.ISBN 1-55963-476-6.
5) Vaccari, David A. (8
November 2005); “Environmental Biology for Engineers and Scientists”. Wiley-Interscience. ISBN 0-471-74178-7.
6) Clegg, J. (1986);
“Observer's Book of Pond Life”. Frederick
Warne, London. 460 p. p.160-163
A keen interest in the
small invisible creatures from school days drove me to learn and engross myself
in the subject of Microbiology. Being a graduate and post-graduate in Microbiology
from Bangalore University, I chose to teach microbiology to college students. I
started my career as a Lecturer in a college in Bangalore teaching both
undergraduate and post graduate students.
From Bangalore I shifted to
West Bengal but still continued teaching. In the meantime, I also undertook a
small training course in Clinical and Pathological Microbiology. The passion
for Microbiology led me to complete my doctoral research in Microbiology of
Spices.
At present I am working
as an Assistant Professor and the HOD in the department of Microbiology (U.G,
P.G & Research), at St. Xavier’s College, Kolkata. I am also a visiting
faculty to the P.G Departments of Microbiology. Biotechnology and Genetics, Calcutta
University, delivering lecturers in Microbial biotechnology.
Areas of research interest
involves isolation and characterization of microorganisms from several sources
like food and dairy and fermentation technology.
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