BTLW300847 Food microbiology

Type
Lecture
Semester hours
3
Lecturer (assistant)
Wagner, Eva
Organisation
Biotechnology and Food Science
Offered in
Wintersemester 2026/27
Languages of instruction
Deutsch
Content

This course provides in-depth knowledge of the significance of microbiological issues for food safety and food quality. Using scientific literature and selected case studies, students will analyze microbiological hazards, evaluate diagnostic methods, and identify connections between microorganisms, food, and foodborne illnesses.

Key Topics
1. Fundamentals and foodborne outbreaks: Introduction to food microbiology, scientific literature, and fundamental concepts of microbiological food safety. Examination of documented foodborne outbreaks as well as systems for microbiological monitoring and assessment. Classification of relevant microorganisms and their interactions with various foods.
2. Bacterial pathogens: Characterization of important Gram-positive and Gram-negative bacterial pathogens. Comparison of infections and food poisoning, as well as analysis of the underlying mechanisms. Evaluation of selected cultural, molecular biological, and other diagnostic detection methods.
3. Non-bacterial foodborne pathogens: Viruses, fungi, and parasites as causes of foodborne illnesses. Analysis of their characteristics, transmission routes, and health implications, as well as the respective diagnostic options.
4. Microbiology of Selected Food Groups: Investigation of the microbiological characteristics and risks associated with milk and dairy products, ice cream, meat and meat products, fish, fish products, and seafood, eggs and egg products, drinking water, grains and grain products, baked goods, fruits and vegetables, spices, beverages, and convenience foods.

For each food group, the interactions between the food matrix, technological processes, and microbial growth are analyzed, and suitable microbiological detection methods are discussed and evaluated in terms of their reliability.
Previous knowledge expected

Basics in microbiology and food technology
Objective (expected results of study and acquired competences)

Upon successful completion of the course, students will be able to:
- describe, classify, and characterize the essential properties and significance of foodborne pathogens and spoilage organisms, and explain their relevance to food safety and food quality,
- establish and analyze relationships between the properties of microorganisms and the characteristics of various food matrices, and apply this knowledge to assess the risk of microbial spoilage and foodborne illness,
- distinguish between bacterial and non-bacterial foodborne pathogens and explain their different mechanisms in the development of foodborne illness,
- Analyze and evaluate the significance of spoilage organisms, natural fermentation microbiota, starter cultures, and pathogenic microorganisms in different food groups,
- research and critically evaluate relevant outbreak statistics, surveillance data, scientific literature, and applicable regulations in food microbiology,
- analyze foodborne outbreaks and microbiological surveillance data and draw conclusions from them for the assessment of microbiological risks,
- compare appropriate microbiological detection methods for different research questions and evaluate their validity,
- scientifically assess the microbiological risks of selected food groups and derive practical recommendations for action based on microbiological data, regulatory requirements, and scientific findings.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.