Key words
microbiology, foodindustry
Objectives
Theory :
The students acquire insight in : - microbiological food qualitycontrol, in sterilization and disinfectans methods - implementation of HACCP in the foodindustry - the micro-organisms that cause intoxications and decay - the occurrence of moulds-infections and mycotoxin-production - the composition and the use of microbiological media - know the techniques for identification of MO
Practical :
The students know - how to work sterile - how to isolate and describe MO - how to preform a complete microbiological food qualitiy investigation.
Prerequisites
Basic knowledge of microbiology
Topics
Theory :
Repetition of important items of biochemistry; Chemical and fysical requirements for cellgrowth; General concepts of sterilization, disinfection and aseptic; Microbiological investigation of foods; Composition of media; Food-infections and foodintoxications; Mycotoxines, Implementation of HACCP in the foodindustry.
Practical :
Microbiological investigation of - air - water - meatproducts - beer - milkproducts. Control of antibiotic presence in fruit juices. Isolation and identification of rot bacteria on fresh vegetables and fruit and of MO upon cutted vegetables.
Teaching Methods
- lectures
demonstrations
- exercises
Materials used
- teacher's course
- scientific & technical literature
Study guidance
Assessment
- Scoring system :
Theory:
oral examination
Practical:
permanent evaluation
Study costs
6.5 euro
Lecturer(s)
Ann Messens
Language
- Dutch
|
|
