Module: Food Microbiology (1501-500)

This module not offered anymore!

Persons:

• Prof. Dr. Herbert Schmidt (verantwortlich)

Degree Program:

• Food Science and Engineering (Master, since 01.10.2013)
  2. Semester, elective
• Food Biotechnology (Master, since 01.10.2013)
  2. Semester, compulsory

Prerequisites for Attendance:

-

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 1)

Module examination:

Written and oral examination

Length of the examination:

120 minutes

Workload:

64 h attendance + 124 h independent study = 188 h workload

Professional competences:

The students know different methods for the microbiological examina-tion of foods (cultural and molecular). They know how to apply particular methods and/or regulations for controlling the microbiological quality of foods, They discuss special aspects of Food hygiene and microbial diversity in foods and the food environment.
They know about the relevant Food-borne pathogens such as fungi, bacteria, and viruses, and the mechanisms of transmission and patho-genesis; They discuss probiotics in foods, especially mechanisms of probiotic action, longevity in foods and other technical and physiological issues.

In the seminar they orally present a current topic of food microbiology and hygiene and discuss with their peers and supervisors.

Comments:

Maximum number of participants: 40

Courses