752-4005-00L  Food Microbiology I

SemesterAutumn Semester 2016
LecturersM. Loessner
Periodicityyearly recurring course
Language of instructionGerman
CommentFor students of the study programme Biology BSc the course can only be selected as 4th concept course.



Courses

NumberTitleHoursLecturers
752-4005-00 VLebensmittel-Mikrobiologie I2 hrs
Tue10:15-12:00HG E 1.1 »
M. Loessner

Catalogue data

AbstractThis lecture is the first part of a one-year course. It offers insights into the fundamentals and applications of Food Microbiology. Contents include basic microbiology of the different bacteria, yeasts and molds present in foods, as well as the occurrence and control of foodborne pathogens and spoilage organisms.
ObjectiveThe lecture offers insights into the basics, practical consequences and applications of Food Microbiology. Contents include basic microbiology of the different bacteria, yeasts, molds and protozoa in foods, as well as the occurrence and control of foodborne pathogens and spoilage organisms.
The focus of this first part of the lecture will be on the organisms, but also on the factors which determine spoilage and foodborne disease.
Content1. History of Food Microbiology
1.1. Short synopsis of foodborne microorganisms
1.2. Spoilage of Foods
1.3. Foodborne Disease
1.4. Food Preservation
1.5. VIP's of Food Microbiology
2. Overview of Microorganisms in Foods
2.1 Origin of foodborne Microorganisms
2.2. Bacteria
2.3. Yeasts
2.4. Molds
3. Microbial Spoilage of Foods
3.1. Intrinsic and Extrinsic Parameters
3.2. Meats, Seafoods, Eggs
3.3. Milk and Milk Products
3.4. Vegetable and Fruit Products
3.5. Miscellaneous (baked goods, nuts, spices, ready-to-eat products)
3.6. Drinks and Canned Foods
4. Foodborne Disease
4.1. Significance and Transmission of Foodborne pathogens
4.2. Staphylococcus aureus
4.3. Gram-positive Sporeformers (Bacillus & Clostridium)
4.4. Listeria monocytogenes
4.5. Salmonella, Shigella, Escherichia coli
4.6. Vibrio, Yersinia, Campylobacter
4.7. Brucella, Mycobacterium
4.8. Parasites
4.9. Viruses and Bacteriophages
4.0. Mycotoxins
4.11. Bioactive Amines
4.12. Miscellaneous (Antibiotic-resistant Bacteria, Biofilms)
Lecture notesElectronic copies of the presentation slides (PDF) and additional material will be made available for download.
LiteratureRecommendations will be given in the first lecture

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a two-semester course together with 752-4006-00L Food Microbiology II (next semester)
For programme regulationsBachelor's Programme in Biology - Biological Direction 2011; Version 14.05.2013
Bachelor's Programme in Biology - Chemical Direction 2011; Version 14.05.2013
Master's Programme in Biology 2006; Version 28.05.2018
ECTS credits6 credits
Performance assessment as a semester course (other programmes)
ECTS credits3 credits
ExaminersM. Loessner
Typeend-of-semester examination
Language of examinationGerman
RepetitionA repetition date will be offered in the first two weeks of the semester immediately consecutive.
This information can be updated until the beginning of the semester; information on the examination timetable is binding.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Groups

No information on groups available.

Restrictions

There are no additional restrictions for the registration.

Offered in

ProgrammeSectionType
Biology MasterElective Concept CoursesWInformation
Biotechnology MasterElectivesWInformation
Health Sciences and Technology BachelorElectivesWInformation
Food Science BachelorBasics of Food ScienceWInformation
Pharmaceutical Sciences BachelorCompensatory CoursesWInformation