LLEK10219U Control of Foodborne Microorganisms
MSc Programme in Food Science and Technology
MSc Programme in Biochemistry
Brush-up on major foodborne pathogens, toxins and common spoilage microorganisms and how we can eliminate or control unwanted microorganisms as well as brush-up on personal and production hygiene incl. transfer routes, cleaning and disinfection, water quality and monitoring methods. The course has special 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, microbial food safety and quality assurance or
inspection. The aim of the course is to provide the students with
knowledge on hygiene, 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
- Give an overview of the role of hygiene in food safety and spoilage
- Describe the contamination routes and intervention strategies related to food hygiene
- Describe the scientific principles in cleaning, disinfection and monitoring
- Describe the principles in hygienic factory layout, equipment design
- Provide an overview of major water safety issues and personal hygiene issues
- 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
- Evaluate food process hygiene and identify major flaws
- Design and implement hygienic measures in the food, food ingredient and related industries
- 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
- Take responsibility for basic food hygiene programmes from the processing steps to the consumer
- Evaluate or develop HACCP-based microbiological safety assurance programmes
- Investigate and predict microbiological quality problems
- Communicate the scientific basis to peer groups
See Absalon for a list of course literature. Reviews and scientific papers will be used. For basic background knowledge, most updated Food Microbiology books can be used.
- 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 minWritten assignment, during courseOral examination in project report. The individual project topics are decided during the last part of the course. The individual reports are used as basis for oral presentation and examination.
Weight: Report 50%, oral examination 50 % - Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
Possibility to re-submit project report two weeks before the date of the re-examination. Otherwise, same as ordinary exam.
Criteria for exam assesment
See Learning Outcome.
Course information
- Language
- English
- Course code
- LLEK10219U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- B
- Course capacity
- 40
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course Coordinators
- Susanne Knøchel (3-776f72446a737368326f7932686f)