752-4006-00L  Food Microbiology II

SemesterSpring Semester 2019
LecturersM. Loessner, J. Klumpp
Periodicityyearly recurring course
Language of instructionGerman


AbstractThe 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.
ObjectiveThe 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.
ContentDetection 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 notesElectronic PDF copies of the presentation slides will be made available to all students.
LiteratureSuggestions in the first lecture
Prerequisites / NoticeThe lecture "Food Microbiology I" (or an equivalent course) is a prerequisite