LLEK10219U Control of Foodborne Microorganisms
MSc Programme in Animal-derived Foods (Food of Life)
Brush-up on major foodborne pathogens, toxins and common spoilage microorganisms and how we can eliminate or control unwanted microorganisms. The course has focus on the qualitative and quantitative effects of physical and chemical preservation principles on microbial cells and populations and provides examples of the tools and programmes currently available for predictions of growth and inactivation. It deals with sampling strategies and detection methods and discusses the role of selection, injury, and adaptation in microrganisms. The application of the knowledge qualitatively and quantitatively in HACCP, design of safe processes, and risk assessment is discussed.
The course has relevance to everyone interested in food
processing and microbial food safety. The aim of the course is to
provide the students with knowledge on preservation processes and
microbiological quality and safety assurance in order for them to
apply this in the design of safe food processes and products
including setting up HACCP programmes.
Upon completion the students should be able to:
Knowledge
- Identify and characterize the major microbiological hazards
- Describe the common preservation principles
- describe commonly used monitoring, sampling and detection methods
- explain the general microbiological response to different
preservation stresses
- have insight in the elements and tools in predictive microbiology
Skills
- explain the interaction between preservation principles,
processing strategies and their impact on microbiological safety
and quality
- apply this knowledge in HACCP programmes for specific food
productions
Competences
- evaluate or develop HACCP-based microbiological safety assurance
programmes
- investigate and predict microbiological quality problems
- communicate the scientific basis to peer groups
Reviews, slide presentations, and scientific papers will be used. Most updated Food Microbiology books can be used as basic textbooks
- Category
- Hours
- Colloquia
- 12
- Exam
- 1
- Guidance
- 4
- Lectures
- 28
- Practical exercises
- 14
- Preparation
- 34
- Project work
- 99
- Theory exercises
- 14
- Total
- 206
As
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Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 30 minOral defence of project report. The individual project topics are drawn during the last part of the course. The individual reports are used as basis for oral presentation and examination.
Weight: Report 50%, presentation 25%, examination and discussion 25% - Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
Criteria for exam assesment
Fullfilment of the learning outcomes
Course information
- Language
- English
- Course code
- LLEK10219U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- B (Mon 8-12 + Tues 13-17 + Fri 8-12)
- Course capacity
- max. 40
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Susanne Knøchel (3-837b7e50767f7f743e7b853e747b)