Food Microbiology and Safety is fourth department in B. Tech. (Food Technology). There are 07 subjects of 21 credits including theory & practical’s credit load (14+07)

In emerging scenario, the Food Microbiology & Safety department provides sufficient knowledge about food safety, preservation, Storage techniques and bio processing.

The key aspect of food microbiology is food safety which focuses on the disease-causing microorganism and their toxins which may contaminate the food. That is why it becomes essential to recognize the possible role of microorganisms to ensure the public safety.

Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products.

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