752-4006-00L  Food Microbiology II

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


752-4006-00 VLebensmittel-Mikrobiologie II2 hrs
Mon08:15-10:00HG G 3 »
M. Loessner, J. Klumpp

Catalogue data

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

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 regulationsMaster's Degree Programme in Biology 2017; Version 13.10.2022
Master's Programme in Biology 2006; Version 28.05.2018
ECTS credits6 credits
ExaminersM. Loessner, J. Klumpp
Typesession examination
Language of examinationGerman
RepetitionThe performance assessment is offered every session. Repetition possible without re-enrolling for the course unit.
Mode of examinationwritten 90 minutes
Written aidsKeine.
Performance assessment as a semester course (other programmes)
ECTS credits3 credits
ExaminersM. Loessner, J. Klumpp
Typeend-of-semester examination
Language of examinationGerman
RepetitionA 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.


No information on groups available.


There are no additional restrictions for the registration.

Offered in

Biology MasterElective Concept CoursesWInformation
Health Sciences and Technology BachelorElectivesWInformation
Food Science BachelorFood Science General CoursesW+Information