752-4006-00L Food Microbiology II
| Semester | Spring Semester 2018 |
| Lecturers | J. Klumpp, M. Schuppler |
| Periodicity | yearly recurring course |
| Language of instruction | German |
Courses
| Number | Title | Hours | Lecturers | ||||
|---|---|---|---|---|---|---|---|
| 752-4006-00 V | Lebensmittel-Mikrobiologie II | 2 hrs |
| J. Klumpp, M. Schuppler |
Catalogue data
| 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 |
Performance assessment
| Performance assessment information (valid until the course unit is held again) | |
Performance assessment as a two-semester course together with 752-4005-00L Food Microbiology I | |
| For programme regulations | Bachelor's Programme in Biology - Chemical Direction 2011; Version 14.05.2013 Master's Degree Programme in Biology 2017; Version 13.10.2022 Master's Programme in Biology 2006; Version 28.05.2018 |
| ECTS credits | 6 credits |
| Examiners | M. Loessner, J. Klumpp, M. Schuppler |
| Type | session examination |
| Language of examination | German |
| Repetition | The performance assessment is offered every session. Repetition possible without re-enrolling for the course unit. |
| Mode of examination | written 90 minutes |
| Written aids | Keine. |
|
Performance assessment as a semester course
(other programmes)
| |
| ECTS credits | 3 credits |
| Examiners | J. Klumpp, M. Schuppler |
| Type | end-of-semester examination |
| Language of examination | German |
| Repetition | A repetition date will be offered in the first two weeks of the semester immediately consecutive. |
| This information can be updated until the beginning of the semester; information on the examination timetable is binding. | |
Learning materials
| No public learning materials available. | |
| Only public learning materials are listed. |
Groups
| No information on groups available. |
Restrictions
| There are no additional restrictions for the registration. |
Offered in
| Programme | Section | Type | |
|---|---|---|---|
| Biology Master | Elective Concept Courses | W |  |
| Health Sciences and Technology Bachelor | Electives | W | |
| Food Science Bachelor | Food Science General Courses | W+ | |