Modul: Food Microbiology (1501-500)

Dieses Modul wird nicht mehr angeboten!

Personen:

• Prof. Dr. Herbert Schmidt (verantwortlich)

Studiengang:

• Food Science and Engineering (Master, PO vom 01.10.2013)
  2. Semester, Wahl
• Food Biotechnology (Master, PO vom 01.10.2013)
  2. Semester, Pflicht

Teilnahme­vorraussetzungen:

-

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes SS

Dauer des Moduls:

4 Wochen (Block 1)

Modulprüfung:

Written and oral examination

Prüfungsdauer:

120 Minuten

Arbeitsaufwand:

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

Fachkompetenzen:

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.

Anmerkungen:

Maximum number of participants: 40

Lehrveranstaltungen