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.
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.
Prerequisites
Basic knowledge of microbiology
Final Objectives
Materials used
- teacher's course
- scientific & technical literature
Study costs
6.5 euro
Study guidance
Teaching Methods
- lectures
demonstrations
- exercises
Assessment
- Scoring system :
Theory:
oral examination
Practical:
permanent evaluation
Lecturer(s)
Ann Messens
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