754359 Practical training in food microbiology
- Exercise course
- Semester hours
- Lecturer (assistant)
- Fraberger, Vera , Mayrhofer, Sigrid , Feichtinger, Marlies , Unsen, Nathalie
- Institute of Food Science
- Offered in
- Wintersemester 2017/18
- Languages of instruction
In the course of these exercises representatives of major food groups (e.g .: water and foods with high protein or carbohydrate contents) are examined. Relevant microbiological parameters (total colony count, indicator organisms, pathogens, spoilage organisms) are determined by working aseptically. The students get to know several important methods of classical microbiology (pour and spread plate methods, special staining techniques, biochemical tests) as well as rapid techniques (conventional PCR, real-time PCR, isothermal PCR, BacT/Alert). The exercises are carried out autonomously by each students. Only some tasks are processed in small groups of max. four students.
- Previous knowledge expected
Well-grounded knowledge in the safe handling of microorganisms as well as the basis of working with microorganisms is mandatory! It is further recommended to attend the lecture Food Microbiology (754 342).
- Objective (expected results of study and acquired competences)
After successful completion of the course, the students are able to assess the practical implementation of analytical methods that were already discussed in the Food Microbiology lecture (754.342). Moreover, they are aware of accurate record keeping as an essential part of laboratory analyses. Students are able to interpret and discuss the obtained results in a professional and legal context.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.