Medical Microbiology Proposed

 

Courses Offered : M.Sc. (Microbiology), M.Sc. (Applied Microbiology), M.Sc. (Bioinformatics)

Department of Microbiology
(Ch. Charan Singh University Meerut)
 
 
     

 

         

 
 

B.Sc. Food-Microbiology

     

B.Sc. Food-Microbiology Safety and Quality Control:
B.Sc. Food-Microbiology is a three years programme under SFS scheme.

Overview
Food microbiology, safety and quality control is the basic requirement of public health and hygiene. Food microbiology is the necessary and essential requirement of every food industry. The consumers, retailers, manufacturers and regulators are greatly concerned about food safety and quality control/management. Changing global pattern of food production; international trade, technological advancement, public awareness and their expectations; health and hygiene; new Food Safety Act of Government of India and many other related factors have created huge demand for trained personnel in food microbiology, safety and quality control.
B.Sc. (Food Microbiology, Safety and Quality Control) has been designed after carefully going through the requirements of various industries like-Food, soft drink, beverages, and the requirements of Agricultural and Processed Food Products Export Development Authority (APEDA), Ministry of Commerce, Government of India and the newly developed concept of nutritional therapy. This programme is expected to meet the increasing requirements of human resources for food microbiology, safety and quality control/management professionals in agriculture and food sector.
Objectives of the Course:
Main objective of the course is to prepare well qualified professionals for application of microbes in food industry, auditing of Food Safety and Quality control/management system in the country so that India may compete with developed countries in global food safety and quality requirements. It will also ensure consumer safety within and outside the country and will improve public health and reduce medical expenses.
Exit points:
If a candidate leaves the course after one year, he/she shall be awarded UG Certificate in “Food Microbiology & Food Chemistry”. If a candidate drops out after completing two years of course, he/she will be awarded an additional “UG Diploma in Food Safety”.  Full degree of B.Sc. (Food-Microbiology, Safety and Quality Control) shall be awarded only after completion of full three years courses including all practical and compulsory industrial training/project/thesis.
ORDINANCES

All rules for conduct of examination pattern, pass percentage and admissions shall be the same as for other undergraduate three year courses in the Faculty of Science on the University campus. Maximum marks given in the Table are only tentative and each course may be allotted different marks if necessary, as per other professional UG courses of the University. A candidate will have to complete a project in the third year for a period 4 to 6 months. Project/Practical work related to testing of food samples may be completed either in the Department of Microbiology and/or in collaboration with other laboratories/industries if the adequate facilities are available there. Course Coordinator may identify and select the laboratories/ industries/other institutes and may undergo any M.o.U. if required. One of the supervisors for project work may be opted from outside the University/ Institute/laboratory where the candidate shall complete the project work. After the completion of Project work /internship the candidate shall submit a detailed project report/thesis and will make an open presentation for 20-30 minutes. He will defend his/her experimental design, results and conclusions before the Board of Examiners, to be appointed by the competent body/officer of the University who shall be normally the Vice-Chancellor.

Number of seats and fee structure
Initially there should be only 30 seats which may be altered depending upon the facilities available in the Department. Reservation shall apply as per the policy of the University for other coursed on the campus. This course is approved under self finance scheme of the University/State Govt. and annual tuition fee of Rs. 50,000/- (Rs. Fifty thousand only) is suggested which shall include the project fee if any. However, the fee structure may be altered by the University depending upon the resources available.
Eligibility for Admission
Minimum eligibility for admission in this three year B.Sc. (Food-Microbiology, Safety and Quality Control) course shall be 10 + 2 (Biology / Agriculture).
Appointment of Examiners
Course Coordinator is authorized to make a proposal of the examiners (both for theory and practical examination) in consultation with the members of Board of Studies either through telephonic conversation or through electronic media. Alternately, a meeting of Board of Studies may be convened.

COURSE STRUCTURE
Following course structure is approved. The Department shall be at liberty to change/alter the sequence of the courses depending upon the resources available.

 

S.N.

Code No.

Title of Course

Maximum Marks

First Year

1.

FM-101

Instrumentation

50

2.

FM-102

Microbial Techniques in Food & Water Industry

50

3.

FM-103

Microbial Diversity - Prokaryotes

50

4.

FM-104

Microbial Diversity - Eukaryotes

50

5.

FM-105

Food and Food Sources

50

6.

FM-106

Food Microbiology

50

7.

FM-107

Food Chemistry

50

8.

FM-108

Dairy Technology and Microbiology of Dairy Products

50

9.

FM-109

Biostatistics, Computer Applications & Bioinformatics

50

10.

FM-110

Practical – I (Food Chemistry)

50

11.

FM-111

Practical – II (Microbiological Analysis)

50

12.

FM-112

Practical – III (Biostatistics, Computer Applications & Bioinformatics)

50

Second Year

13

 

Food Processing & Preservation

50

14

 

Food Laws & Standards

50

15

 

Principles of Food Safety

50

16

 

Principles of Food Quality

50

17

 

Fermentation Technology

50

18

 

Water & Food Borne Disease

50

19

 

Public Health Engineering & Hygiene

50

20

 

Microbial Genetics, Molecular Biology & Genetic Engineering

50

21

 

Nutritional Therapy

50

22

 

Practical – I

50

23

 

Practical – II

50

24

 

Practical – III

50

Third Year

25

 

Environmental Microbiology

50

26

 

Food Quality Management Systems

50

27

 

Packaging & Marketing

50

28

 

Practical: Food Microbiology - I

100

29

 

Practical: Food Microbiology – II

100

30

 

Practical: Food Safety

100

31

 

Practical: Food Safety Quality Assurance

100

32

 

Practical: Food Chemical Analysis 

100

33

 

Practical: Food Chemical Quality Assurance

100

34

 

Project Report

150