LLEK10219U Control of Foodborne Microorganisms
MSc Programme in Food Science and Technology
MSc Programme in Biochemistry
The course has special focus on the interaction between microbiological safety and quality and food processing and preservation. It deals with 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. We shall also discuss sampling strategies and detection methods and 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. If needed, there will be an initial brush-up on major foodborne pathogens, toxins and common spoilage microorganisms as well as central food hygiene issues.
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
Upon completion the students should be able to:
- Identify and characterize the major microbiological hazards in food productions
- 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
- Have an overview of the role of hygiene in food safety and spoilage incl. contamination routes and intervention strategies
- 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
- Design and implement hygienic measures in the food, food ingredient and related industries
- Evaluate or develop HACCP-based microbiological safety assurance programmes
- Investigate and predict microbiological quality problems
- Take responsibility for basic food hygiene programmes from the processing steps to the consumer
- 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.
- 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 %
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
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.
- Practical exercises
- Theory exercises
- Project work