Key words
microbiology, foodindustry, foodanalysis
Objectives
Theory :
The students acquire insight in : - microbiological food qualitycontrol, in sterilization and disinfectans methods - implementation of HACCP in the foodindustry - the micro-organisms that cause intoxications and decay - the occurrence of moulds-infections and mycotoxin-production - the composition and the use of microbiological media - know the techniques for identification of MO - technical modifications of foodstuff - chemical analysis of food
Practical :
The students know - how to work sterile - how to isolate and describe MO - how to preform a complete microbiological food qualitiy investigation - how to preform a chemical analysis of foodstuff.
Topics
Theory :
Repetition of important items of biochemistry; Chemical and fysical requirements for cellgrowth; General concepts of sterilization, disinfection and aseptic; Microbiological investigation of foods; Composition of media; Food-infections and foodintoxications; Mycotoxines, Implementation of HACCP in the foodindustry; Technical modifications of foodstuff; Chemical analysis of food.
Practical :
Microbiological investigation of - air - water - meatproducts - beer - milkproducts. Control of antibiotic presence in fruit juices. Isolation and identification of rot bacteria on fresh vegetables and fruit and of MO upon cutted vegetables. Applications on the analysis of food.
Prerequisites
Basic knowledge of microbiology
Final Objectives
The students are capable of acquiring and handling specific information about foodmicrobiology and foodanalysis.
They can plan and organise the exercices.
They can preform the analysis with feeling for precision and security and they can judge the quality and the results of the analysis in an adequate way.
Materials used
::Click here for additional information::
- teacher's course
- scientific & technical literature
Study costs
6.5 euro
Study guidance
Teaching Methods
- lectures
demonstrations
- exercises
Assessment
- Scoring system :
Theory:
oral examination
Practical:
permanent evaluation
Lecturer(s)
Ann Messens
|
|
