Martin Loessner: Catalogue data in Spring Semester 2019 |  |
| Name | Prof. Dr. Martin Loessner |
| Field | Lebensmittelmikrobiologie |
| Address | Inst.f. Lebensm.wiss.,Ern.,Ges. ETH Zürich, LFV B 20 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 33 35 |
| martin.loessner@ethz.ch | |
| URL | http://www.foodmicrobiology.ethz.ch |
| Department | Health Sciences and Technology |
| Relationship | Full Professor |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 752-4005-AAL | Food Microbiology I Enrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement. Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit. | 3 credits | 6R | M. Loessner | |
| Abstract | This course offers insights into the fundamentals and applications of Food Microbiology. Contents include basic microbiology of the different bacteria, yeasts and molds present in foods, as well as the occurrence and control of foodborne pathogens and spoilage organisms. | ||||
| Learning objective | Fundamentals and applications in the area of Food Microbiology, including basic microbiology of the different bacteria, yeasts, molds and protozoa in foods, as well as the occurrence and control of foodborne pathogens and spoilage organisms. | ||||
| Content | 1. History of Food Microbiology 1.1. Short synopsis of foodborne microorganisms 1.2. Spoilage of Foods 1.3. Foodborne Disease 1.4. Food Preservation 1.5. VIP's of Food Microbiology 2. Overview of Microorganisms in Foods 2.1 Origin of foodborne Microorganisms 2.2. Bacteria 2.3. Yeasts 2.4. Molds 3. Microbial Spoilage of Foods 3.1. Intrinsic and Extrinsic Parameters 3.2. Meats, Seafoods, Eggs 3.3. Milk and Milk Products 3.4. Vegetable and Fruit Products 3.5. Miscellaneous (baked goods, nuts, spices, ready-to-eat products) 3.6. Drinks and Canned Foods 4. Foodborne Disease 4.1. Significance and Transmission of Foodborne pathogens 4.2. Staphylococcus aureus 4.3. Gram-positive Sporeformers (Bacillus & Clostridium) 4.4. Listeria monocytogenes 4.5. Salmonella, Shigella, Escherichia coli 4.6. Vibrio, Yersinia, Campylobacter 4.7. Brucella, Mycobacterium 4.8. Parasites 4.9. Viruses and Bacteriophages 4.0. Mycotoxins 4.11. Bioactive Amines 4.12. Miscellaneous (Antibiotic-resistant Bacteria, Biofilms) | ||||
| Lecture notes | Electronic copies of the presentation slides (PDF) will be made available; additional material (books) will be suggested. | ||||
| Literature | Recommendations will be given in the first lecture | ||||
| 752-4006-00L | Food Microbiology II | 3 credits | 2V | M. Loessner, J. Klumpp | |
| Abstract | The lecture deals with basic (sometimes advanced) methods for detection and differentiation of (not only food-borne) microorganisms; production of foods by microbial fermentation; different approaches for the preservation of foods; and a short overview on food legals aspects and hygiene measures. | ||||
| Learning objective | The second part of this 1 year-lecture deals with basic (sometimes advanced) methods for detection and differentiation of (not only foodborne) microorgansims; production of foods by microbial fermentations; different approaches for the preservation of foods; and a short overview on legal aspects and hygiene control measures. | ||||
| Content | Detection and Differentiation of Microorganisms Culture Methods, Microscopy, Enrichment and Separation, Detection of intracellular Metabolites and Enzymes, Immunological Methods, Gene Probes and Microarrays, Nucleic Acid Amplification, Expression of Reportergenes, Typing Methods Production of Foods with Microorganisms Fermented Plant Products, Bread and Sour Dough, Fermented (alcoholic) Beverages, Fermented Milk Products, Fermented Meats, Traditional Fermented Foods, Coffee, Tea, Cacao, Tobacco, Fermentation Problems (Viruses, Antibiotics, Disinfectants) Food Preservation I: Physical Methods Low Water Activity, Low Temperature, Heat Treatment, High Pressure Treatment, Radiation Food Preservation II: Chemical Methods Natural Antimicrobial Substances, Smoking, Preservatives, Low pH, Modified Atmosphere Packaging Food Preservation III: Biological Methods Addition of Enzymes, Protective Cultures, Starter- and Ripening Cultures Quality Assurance and Control Legal Aspects and Regulations, Factory- and Personal Hygiene, Cleaning & Disinfection, GMP & HACCP | ||||
| Lecture notes | Electronic PDF copies of the presentation slides will be made available to all students. | ||||
| Literature | Suggestions in the first lecture | ||||
| Prerequisites / Notice | The lecture "Food Microbiology I" (or an equivalent course) is a prerequisite | ||||
| 752-4010-00L | Problems and Solutions in Food Microbiology  Number of participants limited to 28. Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar. | 3 credits | 1G | M. Loessner, J. Klumpp, M. Schmelcher | |
| Abstract | A journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | ||||
| Learning objective | Students will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented. | ||||
| Content | Several pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students. | ||||
| Lecture notes | No script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students. | ||||
| Literature | No specific books needed. Access to a library and web-based literature search is required. | ||||
| Prerequisites / Notice | Teamwork in small groups of 2 students | ||||