754325 Food microbiology for SIFC
- Type
- Lecture
- Semester hours
- 3
- Lecturer (assistant)
- Zwirzitz, Benjamin , Burtscher, Johanna , Wagner, Eva
- Organisation
- Offered in
- Wintersemester 2023/24
- Languages of instruction
- Englisch
- Content
-
# Introduction to the field of microbiology
# Microbial growth and food preservation
# Food microbiology, food safety and public health
# Bacterial foodborne pathogens, infections and intoxications, detection methods
# Non-bacterial foodborne pathogens: viruses and parasites, detection methods
# Food spoilage and associated microorganisms
# Food fermentation and associated microorganisms
# Biofilms and microbial communities
- Previous knowledge expected
-
Basic knowledge of microbiology and food technology
- Objective (expected results of study and acquired competences)
-
Upon successful completion of the course, the students can describe the scope of food microbiology and put relevant microbiological aspects into context with food safety and public health. They can name and describe characteristics of bacterial and non-bacterial foodborne pathogens and spoilage microorganisms, differentiate between them and explain relevant aspects of biofilms and microbial communities in food safety.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.