FOOD MICROBIOLOGY
 
Taught in 3rd year Bachelor in Biosciences Food Industry
Linking course : Master in Biosciences,Agricultural science - Food Industry for Prof.Bach. in agro- en biotechnologie (alle afst.)
Linking course : Master in Biosciences,Agricultural science - Food Industry for Prof.Bach. in biomed. Labtechnologie
Linking course : Master in Biosciences,Agricultural science - Food Industry for Prof.Bach. in chemistry
Linking course : Master in Biosciences,Agricultural science - Food Industry for Prof.Bach. in voeding- en dieetkunde
Theory [A] 24.0
Exercises [B] 24.0
Training and projects [C] 0.0
Studytime [D] 150.0
Studypoints [E] 5
Level specialized
Credit contract? Unrestricted access
Examination contract? Access denied
Language of instruction Dutch
Lecturer Frank Devlieghere
Reference BBBIOW03A00018
 
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
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Teacher's course
Reference books in library

Study costs
Cost: 15.0 EUR
15 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)
Frank Devlieghere - Tony Ruyssen