About

Title	View
Report of 1st ADD-ON Course On "Microbial Quality Control in Food & Pharmacetucal Industries"

1. Name of the Add on Course: Microbial Quality Control in Food and Pharmaceutical Industries
2. Organizing Department: Molecular Biology
3. Course Coordinator (with Email and Mobile): Dr. Kalpataru Halder This e-mail address is being protected from spambots. You need JavaScript enabled to view it 8013260954
4. Duration of Course: 30 Hours
5. Target Group: UG & PG
6. Course Commencement Date: March, 2023
7. Course End Date: June, 2023
8. Evaluation Dates: June, 2023
9. About the Certificate Course: Any substance that can be consumed to obtain energy and contains nutritional value is termed as food. The greatest challenge to food safety is microorganisms that account for more than 200 disease caused by bacteria, protozoa, fungi, viruses. Recent time satistics have shown that nearly 4,20,000 people die every year due to foodborne illness. The case is even severe in children, especially those who are below 5 years. Foodborne illnesses are primarily classified as food infection and food intoxication. While in the first case, live microorganism enters the body, multiplies and damages host tissues, the later can cause damage by production of toxin of food despite being absent in the body. The food produced in an industry must be safe and free of any hazards. Microbiologists play an important role in the food industry especially in the quality control of food products. The safety of the foods largely depends on the environment of food production and subsequent packaging. Therefore a safe environment is prerequisite to maintain the sterility of food products
10. Objective of the Certificate Course: Tiny microbes in food products can tell us a great deal about that food products' bacterial makeup and whether or not it's conducive to save consumption. If we wish to work in food technology and food safety field we have to learn to examine food products and ingredients for the microscopic flaws that can put consumers at risk. Food quality control professionals are employed throughout the modern food supply chain to detect spoilage and determine germ content, minimizing contamination risks and preventing food borne illness outbreaks