Key words
Objectives
Provide the students the microbiological knowledge and understanding for the
application in process control and quality control.
Topics
Industrial important micro-organisms: properties, identification and
history.
HACCP (Hazard Analysis Critical Control Point), microbiological methods for
control and the role of these methods in industry.
Detection, counting and identification of important micro-organisms in
foods. The mechanism and controlprinciples of microbial spoilage of foods.
Industrial important microbial products: amino acids, organic acids,
vitamins, nucleic acids, polysaccharides, antibiotics and other
pharmaceutical products.
Bioconversion for specific biochemical processes.
During the practical course the students are growing micro-organisms at a
pilot scale in fermentors for the cells or for the production of enzymes.
Fermentation conditions are controlled. Interesting fermentation products
are prepared with immobilised cells.
Prerequisites
General biochemistry, molecular biology and microbiology.
Final Objectives
Materials used
Teacher's course, background information, scientific & technical literature,
others
Study costs
Study guidance
Teaching Methods
Lectures, exercises, individual reports, group reports, home study, others
Assessment
Oral examination, others
Lecturer(s)
Anita VAN LANDSCHOOT
|
|
