754316 Practical training in food microbiology for SIFC
This page is available under these URLs:
- Exercise course
- Semester hours
- Lecturer (assistant)
- Fuhrmann, Philipp Lawrence , Sukop, Ulrich
- Offered in
- Wintersemester 2021/22
- Languages of instruction
Within this course representatives of major food groups (e.g .: water and foods with a high protein or carbohydrate content) are examined. Relevant microbiological parameters (total colony count, indicator organisms, pathogens, spoilage organisms) are determined in compliance with the aseptic working technique. The students apply methods of classical microbiology (pour and spread plate method, staining techniques, biochemical tests) as well as rapid techniques (multiplex PCR, BacT/Alert, MALDI-TOF MS). The exercises are carried out autonomously by each student. Only some tasks are processed in small groups of max. four students.
- Previous knowledge expected
Well-grounded knowledge in the safe handling of microorganisms as well as the basis of working with microorganisms is mandatory! It is further recommended to attend the lecture Food Microbiology (754.325).
- Objective (expected results of study and acquired competences)
After successfully completing the course, the students are able to understand and apply microbiological and molecular methods to analyze food samples.
The students are able to quantify, isolate, and identify microorganisms from food samples. Student are able to apply classical microbiological methods (pour plate and spatula method, staining techniques, biochemical analysis) as well as rapid methods (MALDI-TOF MS, PCR, BacT/Alert). Furthermore, students are capable of explaining the advantages and disadvantages of applied identification methods (API-test, MALDI-TOF MS, PCR).
After successfully completing the course students are able to interpret and discuss the obtained results in a professional and legal context within a written report.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.