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. |