Elective Subject: "Quality Management": Food Microbiology

Department

Master's program Food Technology & Nutrition

Course unit code

24_LTE_MAS_3_4

Number of ECTS credits allocated

5.0

Name of lecturer(s)

Mode of delivery

face-to-face

Recommended optional program components

none

Recommended or required reading

Krämer & Prange (2017), Lebensmittel-Mikrobiologie, 7. Auflage
Keweloh (2006), Mikroorganismen in Lebensmitteln, 1. Auflage
Hof & Dörries (2005), Medizinische Mikrobiologie, 3. Auflage
Madigan, Martinko & Parker (2003), Brock Mikrobiologie, 2. Auflage
Schmid (2023), Mikrothek - Mikrobiologische Analysen von Lebensmitteln sicher beurteilen, Loseblattsammlung, 72. Aktualisierungs-Lieferung 02/2023
Baumgart, Becker & Stephan (2023), Mikrobiologische Untersuchungen von Lebensmitteln, 101. Aktualisierungs-Lieferung 02/2023
Klein (2017), Mikrothek - Bildatlas Mikrobiologie - Auswertung und Beurteilung, Loseblattsammlung, 47. Aktualisierungs-Lieferung 11/2017

Level of course unit

Master

Year of study

Fall 2025

Semester when the course unit is delivered

3

Language of instruction

English

Learning outcomes of the course unit

Based on basic knowledge in microbiology and hygiene, this course teaches special knowledge in the field of food microbiology. The focus is on characterizing the most important genera and species of bacteria, fungi, parasites and viruses as the cause of harmful and functional spoilage of food.

Course contents

• Special processes of foodborne infection and intoxication, microbial formation of contaminants in food (nitrite, histamine etc.), mycotoxins and their formation and conversion processes in foodstuffs
• Special microbial detection methods: culture-based methods, culture-independent methods, rapid detection methods, detection of specific organisms
• Microbiological safety of foods according to the Hazard Analysis and Critical Control Points plan and risk management based on quantitative microbial risk assessment
• Special conservation requirements, cleaning and disinfection processes in the food industry and processing companies
• Microbiological requirements for food quality, legal framework conditions and consumer protection laws

Planned learning activities and teaching methods

The course comprises an interactive mix of lectures, discussions and individual and group work.

Work placement(s)

none