Objectives and competences
The objective of the course is to provide students with in-depth knowledge on microbial risk factors in food. In doing so, new knowledge is integrated with the fundamentals of chemistry, biochemistry, microbiology and physics to demonstrate the multidisciplinary nature of food safety and the field to fork concept.
Through discussions and group work, students are encouraged to develop communication skills which, due to the multidisciplinary nature of food safety, are essential for professions and entrepreneurship in the field.
Students are actively learning English terminology, which is critical for internationalization and participation in global food chains.
Content (Syllabus outline)
• fundamentals of microbiology, metabolism and biochemistry
• pathogenic bacteria in food
• pathogenic fungi and their secretions - mycotoxins
• food viruses
• prions
• protozoa
• parasites
• algae, cyanobacteria and their toxins
• determination of pathogenic microorganisms and their typing
• internal and external parameters in food that affect the growth of microorganisms
• typical pathogenic microorganisms and food spoilage biota associated with diverse foods
• preservation techniques and their effect on the survival of microorganisms: chemical preservatives, radiation, drying, freezing, heating
• mathematical models of microbial survival used for certain conservation techniques
• microbial species as indicators of food hygiene, quality and safety
• predictive microbiology
Learning and teaching methods
Systematic lectures that provide students with a complete view of the problems and current solutions. Independent student work is included in the form of small group work assignments, where students are encouraged to engage in interactive dialogue and reflections about the problems. Field excursions help to link theoretical knowledge with practice.
Intended learning outcomes - knowledge and understanding
At the end of the course students should be able to:
• predict typical pathogenic microorganisms and their proliferation for different types of food and conditions
• rank and justify microbiological risk of pathogens with regard to different types of food and processing
• predict microbiological spoilage of food in relation to its physical properties
• choose a proper food preservation technique depending on the characteristics and preservation of organoleptic properties
• apply predictive microbiology methods to real-world case studies
• choose the right technique for determining microorganisms and hygiene at different stages in the food chain
• perform typical laboratory techniques and procedures for the determination of microorganisms
Intended learning outcomes - transferable/key skills and other attributes
knowledge of the legal and environmental aspects of food safety, laboratory skills, knowledge of professional English terminology in the field
Readings
James M. Jay, Martin J. Loessner, David A. Golden-Modern Food Microbiology, 7th Edition (Food Science Texts Series), Springer 2005.
Safety in the agri-food chain. Edited by: Luning PA, Devlieghere F and Verhe R.: Wageningen Academic Publishers 2005.
Additional information on implementation and assessment • compulsory attendance at laboratory practicals (at least 80% of contact hours in total), lab-report and preliminary exam
• seminar paper: written and oral presentation in English
• written exam
