752-4005-00L Food Microbiology I
Semester | Autumn Semester 2016 |
Lecturers | M. Loessner |
Periodicity | yearly recurring course |
Language of instruction | German |
Comment | For students of the study programme Biology BSc the course can only be selected as 4th concept course. |
Courses
Number | Title | Hours | Lecturers | ||||
---|---|---|---|---|---|---|---|
752-4005-00 V | Lebensmittel-Mikrobiologie I | 2 hrs |
| M. Loessner |
Catalogue data
Abstract | This 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. |
Objective | The 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. |
Content | 1. 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 notes | Electronic copies of the presentation slides (PDF) and additional material will be made available for download. |
Literature | Recommendations 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 regulations | Bachelor'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 credits | 6 credits |
Performance assessment as a semester course (other programmes) | |
ECTS credits | 3 credits |
Examiners | M. Loessner |
Type | end-of-semester examination |
Language of examination | German |
Repetition | A 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. |