752-4005-AAL Food Microbiology I
| Semester | Autumn Semester 2017 |
| Lecturers | M. Loessner |
| Periodicity | every semester recurring course |
| Language of instruction | English |
| Comment | 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. |
Courses
| Number | Title | Hours | Lecturers | |
|---|---|---|---|---|
| 752-4005-AA R | Food Microbiology I Self-study course. No presence required. | 90s hrs | M. Loessner |
Catalogue data
| Abstract | This lecture is the first part of a one-year course. It 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. |
| Objective | The lecture offers insights into the fundamentals and applications of Food Microbiology. Contents include 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. The focus of this first part of the two part lecture (Food Micro II is offered in the FS) will be on the organisms, but also on the factors which determine spoilage and foodborne disease. |
| 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) and additional material will be made available for download. |
| Literature | Recommendations will be given in the first lecture |
Performance assessment
| Performance assessment information (valid until the course unit is held again) | |
Performance assessment as a semester course | |
| ECTS credits | 3 credits |
| Examiners | M. Loessner |
| Type | graded semester performance |
| Language of examination | English |
| Repetition | Repetition possible without re-enrolling for the course unit. |
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 | |
|---|---|---|---|
| Food Science Master | Course Units for Additional Admission Requirements | E- |  |