BTLW100065 Microorganisms and food
- Type
- course with non-continuous assessment
- Semester hours
- 2
- Lecturer (assistant)
- Wagner, Eva , Zwirzitz, Benjamin , Bücher, Carola
- Organisation
- Biotechnology and Food Science
- Offered in
- Sommersemester 2026
- Languages of instruction
- Englisch
- Content
-
This course introduces the basic concepts of food and microorganisms and their interactions. Students learn what food is, what microorganisms are, and how they influence food systems. The course covers beneficial roles such as fermentation as well as negative effects including spoilage and foodborne pathogens. Emphasis is placed on understanding the importance of microorganisms for food quality and safety.
- Objective (expected results of study and acquired competences)
-
After completing the course, students will be able to describe the basic properties of food and microorganisms relevant to food systems. They can explain how microorganisms contribute to fermentation, spoilage, and foodborne disease. Students will be able to distinguish between beneficial and harmful microbial activities in food. Finally, they will be able to apply basic microbiological concepts to food safety and quality contexts.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.