Key words
Food microbiology
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 intoxicationsIntrinsic and extrinsic parameters controlling growth of micro-organisms
Microbial aspects of preservation of food
Microbial techniques for analyis (trends and applicability in food industry)
New technologies for mild preservation of food
Prerequisites
Some knowledge on basic microbiology is necessary and also some basic knowledge on food composition and elementary food engineering is necessary.
Final Objectives
Profound knowledge of microbial flora and techniques to inhibit or eliminate deterioration of food through this flora. Profound knowledge of microbial techniques and their application and interpretation of results.Implementation of knowledge to food industry
Materials used
Teacher's course
Reference books in library
Study costs
Cost: 10.0 EUR
± 10 Euro
Study guidance
The student can always make an appointment
Teaching Methods
lectures - exercises
Assessment
- Theory: oral examination
- Practical: Laboratory report
- Scoring system: theory 2/3; practical 1/3
Lecturer(s)
Geertrui Vlaemynck
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