This module introduces fundamental aspects of Food Microbiology.
The module will cover the morphology, classification, and physiology of microorganisms (Viruses/Pro- and Eukaryotes) relevant to food microbiology and processing.
It will introduce methods for detecting and quantifying microorganisms in different food materials (e.g., meat and fresh produce) and microbial quality criteria for selected food types and raw materials.
Additionally, it will address aspects of food and water microbial ecology and introduce relevant issues such as food spoilage and prevention.
The module will cover selected food fermentation processes (e.g., the industrial application of microorganisms for the production of dairy, vegetables, and beverages), the underlying metabolism, and introduce lactic acid-producing bacteria and ethanol-producing yeasts.
Furthermore, it will highlight principles of food safety, foodborne illnesses, and food preservation and introduce aspects of production hygiene and disinfection to prevent food spoilage and food poisoning.
- Teacher: Stefan Schmidt
