754342 Food microbiology

Type
Lecture
Semester hours
3
Lecturer (assistant)
Burtscher, Johanna
Organisation
Offered in
Wintersemester 2024/25
Languages of instruction
Deutsch
Content

The importance of microbiological issues for food safety is considered using an interdisciplinary approach and case studies with special emphasis on the following topics:

# Introduction: Fundamentals of food microbiology, literature recommendations, overview on foodborne outbreaks and surveillance systems, microorganisms and food

# Bacterial pathogens: Gram-positive and Gram-negative pathogens; infections and intoxications, detection methods

# Non-bacterial pathogens: viruses, molds, parasites

# Microbiology of the most relevant food groups (milk and dairy products including ice-cream, meat and meat products, fish and fish products including seafood, egg and egg products, drinking water, cereals, cereal products and pastries, fruits and vegetables, spices, beverages, fruit juice, beer and wine, convenience foods); spoilage microorganisms, fermentation microbiota, starter cultures and pathogens; detection methods
Objective (expected results of study and acquired competences)

Upon successful completion of the course, the students can describe the most important properties and the significance of foodborne pathogens and spoilage microorganisms. They can find relevant outbreak statistics, monitoring data and food microbiology regulations and can derive practical recommendations for actions from the specifications. They can establish and explain connections between food characteristics and the properties of microorganisms and use this to assess the risk of microbial spoilage and foodborne diseases.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.