Food Microbiology

- Microorganisms metabolism: Fermentations and respirations. Electron balance and energy yield. Industrial Microbiology.

- Infections in general, food borne infections and poisoning (intoxications), mycotoxins, virulence properties, defense against infections, antibiotics, antibiotic resistance.

- Microbial genetics: Art and variety. Mutations, genetic recombination, transformation, transduction and conjugation, removable DNA elements.

- Microbial taxonomy with description of microorganisms related to quality deterioration and food safety. - methods for detecting microorganisms, microorganisms as indicators of quality change and food safety as well as microbiological criteria.

- Factors that determine microbial activity in food: Contamination sources, the properties of the foodstuff, storage conditions, microorganisms properties, biofilm, bacteriosines, natural inhibitors in food, etc.

- Microbial quality changes in food.

Knowledge:

K1 The candidate can explain general taxonomic principles

K2 The candidate has an overview of the taxonomy and characteristics of the major microorganisms applied in industrial microbiology, as well as microorganisms that causing quality deterioration or food borne disease

K3 The candidate can explain how preservation methods inhibit microorganisms and how food preservation contributes to reduce food waste

K4 The candidate can explain mechanisms that preserve and alter the genetic properties of the bacteria

K5 The candidate can explain important concepts in microbial metabolism and describe central fermentation and respiratory processes

K6 The candidate can explain key principles in industrial microbiology and explain the relationship between cell metabolism and industrial products

K7 The candidate has broad knowledge of food-borne infections and intoxications; involved agents, pathogenicity mechanisms and measures to prevent and combat disease

K8 The candidate can explain methods for detecting microorganisms from foods and explain how the results of such detections can provide information about the quality and safety of the food

K9 The candidate can describe and discuss factors that influence the development of microbiota in foods and what quality changes this may cause

Skills:

F1 The candidate can carry out laboratory analyses to quantify, detect and identify microorganisms in foods

F2 The candidate understands and manages risk in laboratory work with pathogenic microorganisms

General competence:

G1 The candidate can process and evaluate data, as well as report laboratory work

G2 The candidate can communicate and discuss microbiological issues orally and in writing

Lectures (60h), self-study (80h), compulsory laboratory exercises (40h), compulsory theoretical exercises (30t).