Key words
Objectives
The course food microbiology is a base for every engineer in Agricultural and Food Industries. The knowledge is essential in order to be able to carry out food production processes according to the general rules of "Good Manufacturing Practice" and the "Integrated Quality Control" principles. Students get a broad overview on harmful contaminating micro-organisms in various foods and possible technologies to eliminate or prevent microbial deterioration of food. The presence, origin, possible growth of the most important pathogens able to contaminate different foods as well as the methods to detect, isolate and eliminate these microbial contaminants are discussed.
Topics
Overview food-borne micro-organisms
Food-borne microbial infections and intoxications
Microbial aspects of preservation of food
HACCP and risk analysis
New technologies for mild preservation of food
Prerequisites
Some knowledge on basic microbiology is necessary while also some basic knowledge on food composition and elementary food engineering is preferable.
Final Objectives
Materials used
Teacher's course
Study costs
± 10 Euro
Study guidance
The student can always make an appointment
Teaching Methods
- lectures - exercises
Assessment
- Scoring system :
oral examination
Lecturer(s)
Geertrui VLAEMYNCK
|
|
