Control of Foodborne Microorganisms

Course content

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.

 

 

Education

MSc Programme in Food Science and Technology
MSc Programme in Biochemistry
MSc Programme in ANimal Derived Foods

Learning outcome

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

Lectures, theoretical and practical exercises, seminars, and project work. The lectures introduce different aspects of food preservation microbiology and the impact on quality and safety. The exercises, seminars, and project work will help the students to familiarize themselves with principles and methods as well as to discuss and communicate the science both orally and in writing.

Reviews and scientific papers will be used. For basic background knowledge, most updated Food Microbiology books can be used (See Absalon for specific course literature).

Basic knowledge in food microbiology, food technology and skills in quality assurance incl. HACCP is assumed.

ECTS
7,5 ECTS
Type of assessment
Oral examination, 30 min
Written assignment, løbende under kurset
Oral 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
More than one internal examiner
Criteria for exam assessment

Cf. Learning Outcome.

Single subject courses (day)

  • Category
  • Hours
  • Practical exercises
  • 14
  • Lectures
  • 28
  • Theory exercises
  • 14
  • Colloquia
  • 12
  • Project work
  • 99
  • Guidance
  • 4
  • Preparation
  • 34
  • Exam
  • 1
  • English
  • 206