Key words
Industrial Microbiology
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 micro-organisms of importance in foods. The mechanism and principles of control of microbial spoilage of foods.
Industrial important microbial products: amino acids, organic acids, vitamins, nucleic acids, polysaccharides and pharmaceutical products.
Bioconversion for specific biochemical processes.
Technology of some fermentation industries and industries producing yeast and antibiotics.
The exercises are visits to fermentation industries and industries producing micro-organisms or biomolecules.
Prerequisites
Biochemistry, microbiology, molecule biology, basic engineering techniques.
Final Objectives
General scientific competences (AWC1, 2 and 3)
The course is based on the scientific experience of the lecturer. The students obtain the scientific attitude to solve technological problems.
Specific competences (SC4 and 6)
The students are involved in up to date biochemical techniques and applications and can valorise these in practice.
The students learn good manufacturing practices with attention for environment, health and (bio)security.
General engineering competences (AIC1, 2, 3 and 4)
The students are able to implement scientific-disciplinary insights on complex engineering technical problems and can use relevant new technologies and/or theories.
The students are able to design, research, analyse, diagnose and carry out research assignments independently on the level of a beginning researcher.
Materials used
::Click here for additional information::
Teacher’s course, background information, scientific and technical literature.
Study costs
About € 7 to buy the course material.
Study guidance
Possibility to consult the teacher after the lecture/exercise or by appointment.
Teaching Methods
Lectures, exercises, individual reports, group reports, home study, company visits.
Assessment
Theory (oral/written examination): 80%
Exercises (permanent evaluation and report evaluation): 20%
A weighted average is used to compute the final score for a training item.
However, if a student gains a score of 7 or less on 20 on one of the different courses (parts of training items), he proves that his skill for certain sub-competences is insufficient. Consequently, one can turn from the arithmetical calculation of the final assignment of quotas of a training item and the new marks can be awarded on consensus.
Lecturer(s)
Anita Van Landschoot
An Coorevits
|
|
