754316 Practical training in food microbiology for SIFC

Type
Exercise course
Semester hours
2.5
Lecturer (assistant)
Bücher, Carola , Diep, Norbert
Organisation
Offered in
Wintersemester 2024/25
Languages of instruction
Englisch
Content

As part of these exercises, representatives of important food groups (e.g. drinking water, protein and carbohydrate-rich foods) are examined for relevant microbiological parameters (total bacterial count, indicator microorganisms, pathogens, spoilage organisms) in compliance with aseptic working techniques. Students learn about several important methods that can be assigned to both classical microbiology (pour plate and spatula methods, staining techniques, biochemical tests) and rapid methods (multiplex PCR, real-time PCR, BacT/Alert, MALDI-TOF MS). The exercises are to be carried out independently by the students. Only certain tasks are carried out in small groups.
Previous knowledge expected

Basic knowledge of the safe handling of microorganisms is required!
Objective (expected results of study and acquired competences)

After successful completion of the course, students can quantify, isolate, and identify microorganisms from food samples. Students will be able to explain the principles of classical microbiology (casting and spatula methods, staining techniques, biochemical tests) and various rapid methods (MALDI-TOF MS, conventional PCR, real-time PCR, MALDI-TOF MS, BacT/Alert). In addition, students are able to discuss the advantages and disadvantages of the identification methods used (API test, MALDI-TOF MS, PCR). After successfully completing the course, students will be able to correctly present and evaluate the laboratory results obtained in a report according to specified guidelines. Students are able to compare and discuss the results obtained in the report in a professional and legal context.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.