752-4020-00L Experimental Food Microbiology for Biologists
|Semester||Autumn Semester 2016|
|Lecturers||M. Schuppler, M. Loessner, M. Schmelcher|
|Periodicity||yearly recurring course|
|Language of instruction||German|
|Comment||Number of participants limited to 20.|
Prerequisites: It is recommended to attend the course Lebensmittel-Mikrobiologie (752-4005-00L) as a preparation.
|Abstract||Teaching 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.|
|Objective||Introduction of methods and techniques of food microbiology|
|Content||Teaching 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 notes||Handouts were provided at the start of the course|
|Literature||- Krämer: "Lebensmittel-Mikrobiologie" (Ulmer; UTB)|
- Süssmuth et al.: "Mikrobiologisch-Biochemisches Praktikum" (Thieme)
|Prerequisites / Notice||Important 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.