752-4020-00L  Experimental Food Microbiology for Biologists

SemesterAutumn Semester 2016
LecturersM. Schuppler, M. Loessner, M. Schmelcher
Periodicityyearly recurring course
Language of instructionGerman
CommentNumber of participants limited to 20.

Prerequisites: It is recommended to attend the course Lebensmittel-Mikrobiologie (752-4005-00L) as a preparation.


AbstractTeaching of basic experimental knowledge for detection and identification of microorganisms in food. Practical experiments were accompanied by theoretical introductions. Students become acquainted with classical and state-of-the-art molecular techniques for the rapid detection of food borne pathogens and experiments in dependence on current research topics of the Laboratory of Food Microbiology.
ObjectiveIntroduction of methods and techniques of food microbiology
ContentTeaching of basic experimental knowledge for detection and identification of foodborne pathogens by applying state-of-the-art techniques as well as modern molecular techniques for the rapid identification of relevant foodborne pathogens.
Lecture notesHandouts were provided at the start of the course
Literature- Krämer: "Lebensmittel-Mikrobiologie" (Ulmer; UTB)
- Süssmuth et al.: "Mikrobiologisch-Biochemisches Praktikum" (Thieme)
Prerequisites / NoticeImportant information!
During the course we will work with the food-borne pathogen Listeria monocytogenes. Listeria monocytogenes represents a particular threat to pregnant women. Due to biosafety reasons participation is not allowed in case of pregnancy.