Food Microbiology Course | IIT Kharagpur Online Program | Food Safety & Sustainability
Course Details
| Exam Registration | 2901 |
|---|---|
| Course Status | Ongoing |
| Course Type | Core |
| Language | English |
| Duration | 8 weeks |
| Categories | Agricultural and Food Engineering, Energy, Climate and Sustainability, Food Process Engineering |
| Credit Points | 2 |
| Level | Undergraduate/Postgraduate |
| Start Date | 16 Feb 2026 |
| End Date | 10 Apr 2026 |
| Enrollment Ends | 16 Feb 2026 |
| Exam Registration Ends | 27 Feb 2026 |
| Exam Date | 26 Apr 2026 IST |
| NCrF Level | 4.5 — 8.0 |
Master the Science Behind Safe Food with IIT Kharagpur's Food Microbiology Course
In a world increasingly focused on health and sustainability, understanding the invisible world of microorganisms in our food is paramount. The Indian Institute of Technology, Kharagpur, presents a comprehensive 8-week online course, Food Microbiology for Safe and Sustainable Food Systems, designed to equip students and professionals with the critical knowledge to navigate this complex field.
Why Study Food Microbiology?
Food microbiology sits at the heart of global food security and public health. It is the study of microorganisms—bacteria, viruses, yeasts, and molds—that inhabit, create, or contaminate our food. These microbes present a fascinating duality: they are essential for producing staples like yogurt, bread, and cheese, yet they can also be agents of spoilage and serious foodborne illness. This course delves into both sides, teaching you how to harness beneficial microbes while effectively controlling pathogenic ones to reduce waste, ensure safety, and build sustainable food systems.
Meet Your Instructor: Prof. Prem Prakash Srivastav
This course is led by an eminent expert in the field, Prof. Prem Prakash Srivastav from the Department of Agricultural and Food Engineering at IIT Kharagpur. With a distinguished career spanning decades, Prof. Srivastav brings a wealth of knowledge and practical experience:
- Extensive Academic Leadership: He has guided over 12 PhD, 61 Master's, and numerous undergraduate research projects.
- Proven Research Excellence: His work focuses on functional foods, nutraceuticals, and low-cost processing machinery, backed by more than 123 publications, 8 books, and 4 patents.
- Significant Industry & Academic Contribution: He has completed sponsored research projects worth crores of rupees and serves on academic boards and selection committees for premier institutions.
- Recognized Mentor: His students have consistently won best paper awards at national and international forums, including IFT (USA) and IUFoST.
Course Overview and Objectives
This undergraduate/postgraduate level course is structured over 8 weeks to provide a logical and thorough exploration of food microbiology. The primary objectives are to:
- Develop a comprehensive understanding of microbial ecosystems in food.
- Explore the indispensable role of beneficial microorganisms in food fermentation and production.
- Identify and analyze biological, chemical, and physical contaminants in the food chain.
- Investigate the causes and consequences of microbial food spoilage and foodborne diseases.
- Learn practical methods for controlling microorganisms to ensure food safety from farm to fork.
Detailed Course Layout
| Week | Topic | Focus Area |
|---|---|---|
| Week 1 | Introduction to Food Microbiology | Foundational concepts, history, and scope of microbes in food. |
| Week 2 | Beneficial Microorganisms in Food | Study of microbes used in fermentation for dairy, bakery, and probiotic products. |
| Week 3 | Contaminants of Food | Identification of pathogens, toxins, and other hazardous agents. |
| Week 4 | Microbial Growth | Factors influencing microbial proliferation (pH, temperature, water activity). |
| Week 5 | Microbial Food Spoilage | Mechanisms of spoilage in different food categories and signs of deterioration. |
| Week 6 | Diseases by Foodborne Microbes | Major foodborne pathogens, symptomatology, and outbreak investigation. |
| Week 7 | Mechanism of Microorganism Control | Physical, chemical, and biological methods (heat, radiation, preservatives, HACCP). |
| Week 8 | Food Safety, Packaging and Standards | Role of packaging in safety, and an overview of national/international food standards. |
Who Should Enroll?
Intended Audience: This course is ideal for B.Sc., M.Sc., B.Tech., M.Tech., and Ph.D. students in Food Science, Biotechnology, Agricultural Engineering, and related fields. It is also highly valuable for industrial professionals in food production, quality assurance, and R&D seeking to deepen their technical expertise.
Prerequisites: A diploma or degree in basic science, food science/technology, biotechnology, or agricultural engineering is recommended.
Industry Relevance and Support
The curriculum is designed with direct input and relevance to the Food Industry. The principles taught are critical for careers in:
- Quality Control & Assurance
- Food Safety Auditing and Compliance
- Research & Development (Product and Process)
- Production and Plant Management
- Public Health and Regulatory Affairs
Key Learning Resources
The course will reference seminal textbooks in the field, including:
- Food Microbiology: An Introduction (4th Ed.) by Matthews, Kniel, and Montville (ASM Press).
- Food Microbiology: Fundamentals and Frontiers (3rd Ed.) by Doyle and Beuchat (ASM Press).
Embark on this educational journey with IIT Kharagpur to master the microbial dimensions of food. Enroll in Food Microbiology for Safe and Sustainable Food Systems and become a catalyst for safer, more sustainable, and healthier food practices worldwide.
Enroll Now →