Food Microbiology

By Dr. Niranjan Raj S. | University of Mysore

Learners enrolled: 846

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Microbes are being used for the production of foods, food supplements and food ingredients. Microorganisms are widely used in fermentative production, processing, and preservation of various kinds of foods and beverages. Microorganisms are also responsible for food spoilage and food poisoning which result in loss of food products and also cause damage to human and animal health causing health and economic losses. Studying the food microbes and the effects of microbial contamination is vital to various food safety, production, processing, preservation, and storage aspects.

Summary

Course Status :	Upcoming
Course Type :	Elective
Language for course content :	English
Duration :	12 weeks
Category :	Agricultural and Food Engineering
Credit Points :	4
Level :	Undergraduate
Start Date :	05 Jan 2026
End Date :	30 Apr 2026
Enrollment Ends :	28 Feb 2026
Exam Date :
Translation Languages :	English
NCrF Level	5.0
Industry Details :	Teaching

Page Visits

Course layout

Week – II | 5. Food as Substrate for Microbes| 6. Microbial Growth in Foods | 7. Characteristics of Microorganisms in Food |

Week – III | 8. Enzymes | 9. Sterilizing Equipments| 10. Laminar Air Flow |

Week - IV | 11. Cultivation of Microorganisms (Part –I) | 12. Cultivation of Microorganisms ( Part -2) | 13. Control of Microorganisms in Foods – Part I |

Week – VI | 18.Edible Mushroom and Preservation| 19. Food Borne Diseases (Part-I) | 20. Food Borne Diseases (Part-II)

Week – VII | 21. Food Poisoning | 22. Food Adulteration, Contaminants and Detection| 23. Basic Principle of Food Preservation|

Week - VIII | 24.Modern Technologies in Food Preservation | 25. Principal and Traditional methods of food Protection in Preservation | 26. Downstream Processing of Fermented Food Products |

Week - X | 31.Yeast Fermentation and its Products | 32. Fermenter| 33. Vinegar |

Week - XI | 34. Wine | 35. Beer | 36. Distilled Spirits |

Books and references

Reading material	Author & Year	Type of publication (article/notes)	Content Abstract	Number of pages
Basic Food Microbiology. Westport, Conn.: AVI. Chapter 4, Factors that affect microbial growth in food	Banwart GJ. 1979	Text Book	Food Microbiology	773
Food microbiology: fundamentals and frontiers. 2nd ed. Washington (DC): American Society for Microbiology	MP, Beuchat LR, Montville TJ, editors. 2001.	Text Book	Food Chemistry	872
The microbiological safety and quality of foods. Volume 1 & 2. Gaithersburg (MD): Aspen	Lund BM, Baird-Parker TC, Gould GW, editors. 2000	Text Book	Food Microbiology	2024
Food Microbiology: Fundamentals and Frontiers, Third Edition, ASM Press	Doyle, M. P. and Beuchat, L. R. 2007.	Text Book	Food Microbiology	1004
Food Microbiology by Westhoff, Fourth Edition, Tata McGraw-Hill Publishing company Ltd.	William C Frazier and Dennis C. 1998.	Text Book	Food Microbiology	539

Instructor bio

Dr. Niranjan Raj S.

University of Mysore

I, Dr. Niranjan Raj S., serve as the Principal Investigator for the Massive Open Online Course (MOOC) on Food Microbiology and currently head the Department of Studies in Microbiology at the Karnataka State Open University (KSOU), Mysuru. I hold M.Sc., M.Phil., and Ph.D. degrees from the University of Mysore and possess over 18 years of postgraduate teaching and research experience. I also serve as the Course Coordinator for the M.Sc. Microbiology program at KSOU.

Over the past two decades, my research has primarily focused on the basic and advanced aspects of Plant Pathology, with particular emphasis on host–pathogen interactions and plant disease management. My investigations have explored induced systemic resistance and biological control strategies for the effective management of downy mildew disease in pearl millet. These studies have significantly contributed to the development of disease-resistant pearl millet varieties and have advanced sustainable, disease-free agricultural practices at both national and international levels.

I have authored more than 70 research publications in high-impact, peer-reviewed international journals and hold two national patents. Beyond research, I have actively shared my expertise with students, professionals, and researchers through seminars, symposia, conferences, and specialized training programs for seed industry personnel, postgraduate (M.Sc. and M.Phil.) students, and summer research fellows.

My academic excellence and research contributions have been recognized through several awards and honors from distinguished national and international organizations, including ICAR, UGC, DANIDA, ISCA, ASMPP, IPS, NESA, the Hungarian Academy of Sciences, and Auburn University (USA).

Course certificate

1. End-Term Examination:

o Weightage: 70% of the final result

o Minimum Passing Criteria: 40%

2. Internal Assessment:

o Weightage: 30% of the final result

o Minimum Passing Criteria: 40%

3. Calculation of IA Marks:

o Out of all graded weekly assessments/assignments, the top 50% (equal-weighted) shall be considered for calculation of the final Internal Assessment marks.

All students who obtain 40% marks in the internal assessment and 40% marks in the end-term proctored exam separately will be eligible for the SWAYAM Credit Certificate.

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