Key words
Industrial Microbiology
Objectives
Provide the students the microbiological knowledge and understanding for the application in process control and quality control.
Topics
Industrial important micro-organisms: properties, identification and history.
HACCP (Hazard Analysis Critical Control Point), microbiological methods for control and the role of these methods in industry.
Detection, counting and identification of micro-organisms of importance in foods. The mechanism and principles of control of microbial spoilage of foods.
Industrial important microbial products: amino acids, organic acids, vitamins, nucleic acids, polysaccharides and pharmaceutical products.
Bioconversion for specific biochemical processes.
During the practical course the students are growing micro-organisms at a pilot scale in fermentors for the cells or for the products.
Fermentation conditions are controlled.
Prerequisites
Biochemistry, microbiology, molecule biology, basic engineering techniques.
Final Objectives
General scientific competences (AWC1, 2 and 3)
The course is based on the scientific experience of the lecturer. The students obtain the scientific attitude to solve technological problems.
General competences (AC1)
The students are involved in up to date biochemical techniques and applications and can valorise these in practice.
Specific competences (SC4 and 6)
The students learn good manufacturing practices with attention for environment, health and (bio)security.
Materials used
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Teacher’s course, background information, scientific and technical literature.
Study costs
About € 7 to buy the course material.
Study guidance
Possibility to consult the teacher after the lecture/exercise or by appointment.
Teaching Methods
Lectures, exercises, individual reports, group reports, home study, company visits.
Assessment
Theory (oral/written examination): 80%
Exercises (permanent evaluation and report evaluation): 20%
A weighted average is used to compute the final score for a training item.
However, if a student gains a score of 7 or less on 20 on one of the different courses (parts of training items), he proves that his skill for certain sub-competences is insufficient. Consequently, one can turn from the arithmetical calculation of the final assignment of quotas of a training item and the new marks can be awarded on consensus.
Lecturer(s)
Anita Van Landschoot and Steven van den Berg
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