Key words
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 important micro-organisms in
foods. The mechanism and controlprinciples of microbial spoilage of foods.
Industrial important microbial products: amino acids, organic acids,
vitamins, nucleic acids, polysaccharides, antibiotics and other
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 production of enzymes.
Fermentation conditions are controlled. Interesting fermentation products
are prepared with immobilised cells.
Prerequisites
General biochemistry, molecular biology and microbiology.
Final Objectives
Materials used
::Click here for additional information::
Teacher's course, background information, scientific & technical literature,
others
Study costs
Study guidance
Teaching Methods
Lectures, exercises, individual reports, group reports, home study, others
Assessment
Oral examination, others
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 subcompetencies 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. Of course the examiners can judge that the arithmetic regulations mentioned in the study index card can also be used for 7 or less. For each deviation a detailed motivation ought to be drawn up. In that case one should point out that the skill for this subcompetency is proven to be insufficient, if the student didn’t pass the partim that is considered to be important for certain subcompetencies.
Lecturer(s)
Anita VAN LANDSCHOOT
|
|
