BSc Home Science Food Microbiology Syllabus - Mumbai University 2026
This is the Semester 3 syllabus under NEP 2020, in force from the academic year 2025-26. The University still examines the earlier Choice Based papers alongside it — her third-year timetables name that scheme — so check which scheme your exam form names before you revise.
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Syllabus for Food Microbiology
Module I
- I Major groups of microorganisms- Bacteria, Fungi (Yeast & Molds), Algae, Protozoa and
- Viruses.
- i Classification and Morphology
- ii Reproduction and growth requirements
- iii Beneficial roles in food industry
- II Intrinsic and extrinsic parameters of foods that affect microbial growth
- i Intrinsic factors: pH, moisture content, oxidation-reduction potential, nutrient content, antimicrobial constituents and biological structures.
- ii Extrinsic factors: Temperature of storage, relative humidity of environment, presence and concentration of gases in the environment
- iii Other factors
Module II
- I Contamination of foods, Microbial flora, spoilage, sources, characteristics in the following
- foods and their products
- i Cereals and pulses,
- ii Fruits and vegetables
- iii Milk, Meat, Fish & Poultry
- iv Processed and Convenience foods
- II Foodborne Illness
- i Definition
- ii Foodborne pathogens of bacterial, fungal and viral origin- Disease caused, toxins produced, transmission, common food sources and symptoms.
- iii Key measures for prevention
Text Books & Reference Books
- 1 Adams, M. R., & Moss, M. O. (2015). Food Microbiology (3rd ed.). The Royal Society of Chemistry.
- 2 Frazier, W. C., & Westhoff, D. C. (1998). Food Microbiology. New Delhi: Tata McGraw- Hill.
- 3 James, M. J. (2000). Modern Food Microbiology (4th ed.). New Delhi: S. K. Jain for C.B.S. Publishers and Distributors.
- 4 Manay, N. S., & Shadaksharaswamy, M. (2023). Food Facts and Principles. New Delhi: New Age International Ltd. Publishers.
- 5 Pelczar, M. J., Reid, R. D., & Chan, E. C. S. (2023). Microbiology. New Delhi: Tata McGraw- Hill.
- 6 Potter, N. N., & Hotchkiss, J. H. (2012). Food Science (5th ed.). Springer.
Reproduced from the University of Mumbai syllabus for B.Sc. (Home Science) under NEP 2020, in force from the academic year 2025-26. Wording is as printed in that syllabus. Module numbering is as printed there too.