Autumn Semester 2020 takes place in a mixed form of online and classroom teaching.
Please read the published information on the individual courses carefully.

752-4010-00L  Problems and Solutions in Food Microbiology

SemesterSpring Semester 2015
LecturersM. Loessner, J. Klumpp
Periodicityyearly recurring course
Language of instructionEnglish
CommentNumber of participants limited to 28.

Prerequisites: It is essential to have a basic knowledge in General Microbiology and Food Microbiology. If students have not taken appropriate courses, it is strongly recommended to consult with the lecturer before attending this seminar.


AbstractA journal-club style seminar, in which preselected recent scientific articles are analyzed, presented and discussed by students. The relevant topics are selected from the wider area of food microbiology, including fundamental and applied disciplines. Students learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
ObjectiveStudents will learn how state-of -the-art research is designed, conducted, appropriately analyzed, and presented.
ContentSeveral pre-selected, recently published papers will be up for selection by the students. All papers were selected from recent literature and reflect the wider area of food microbiology, including fundamental research (molecular biology, genetics, biochemistry) and applied disciplines (diagnostics, control, epidemiology). Groups of 2 students each will pick a paper for in-depth analysis (mostly work done at home and/or library) and presentation to the other students.
Lecture notesNo script needed. Pre-selected papers will be assigned to student groups in the kick-off meeting (first lecture); PDF copies will be available to all students.
LiteratureNo specific books needed. Access to a library and web-based literature search is required.
Prerequisites / NoticeTeamwork in small groups of 2 students