754342 Food microbiology
- Semester hours
- Lecturer (assistant)
- Domig, Konrad
- Institute of Food Science
- Offered in
- Wintersemester 2017/18
- Languages of instruction
# Introduction (Fundamentals, recommended literature, microorganisms in foods)
# Laboratory and methods (Safety criteria for microbiological laboratories; microbiological examination of foods (Sampling, microbiological norms and standards); Classical and novel methods (culture techniques, microscopical, serological, electrometric, bioluminescence, molecularbiological methods, biological sensors, rapid and automated methods of food examination)
# Food-relevant microorganisms: Food spoilage (shelf life, factors influencing the microbial growth in foods); Food poisoning (Pathogenic microorganisms, properties and specific detection, bacteria, molds, viruses, prions, protozoa and other).
# Microbiology of the most relevant food groups: milk and dairy products including ice-cream; meat and meat products; fish and fish products including seafood; egg and egg products; drinking water; cereals, cereal products and pastries, fruits and vegetables; spices; beverages, fruit juice, beer and wine; convenience foods;
# Microbiology of food packaging material.
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
After successful completion of the course, the students know the strategies, requirements and options that are relevant in food microbiology. Based on microbiological and food technological fundamentals enables this course the students to link food microbiological questions with actual technological and legal aspects of food microbiology.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.