FHM-35303 Advanced Food Microbiology - Minimal Processing, Preservation and Fermentation (online)

Course

Credits 3.00

Teaching methodContact hours
Knowledge clip0
E-learning material0
Course coordinator(s)dr. ir. MW Reij
prof. dr. T Abee
Lecturer(s)prof. dr. EJ Smid
prof. dr. T Abee
dr. ir. MW Reij
dr. ir. MW den Besten
dr. ir. R Hartemink
dr. RA Notebaart
Examiner(s)dr. ir. MW Reij
prof. dr. ir. MH Zwietering
prof. dr. T Abee

Language of instruction:

English.

Assumed knowledge on:

- microorganisms that cause foodborne diseases (including mycotoxin producing fungi), their characteristics and their relation to food products and foodborne incidents;
- common food preservation processes and spoilage associated organisms;
- the importance and basic principles of hygiene including hand hygiene, surface contamination, zoning, cleaning and disinfection in food production environments;
- basic principles of food fermentation including roles of specific microorganisms.

Contents:

This course aims to provide insight in the ecology and physiology of food-associated spoilage and pathogenic microorganisms, and that of starter and probiotic bacteria. Microbial characteristics are discussed in relation to behaviour in the food chain with a focus on performance in (minimal) processing of foods and food fermentation, and the impact of technologies used for the production of probiotics and (powdered) formulas.
Applications in enhancing microbial quality and safety of foods on one hand, and applications to enhance robustness and functionality of fermented probiotic products on the other hand, will be discussed in detail. Ecology in the food chain addresses classical and novel microbial detection and identification methods including whole genome sequencing approaches and their application in practice. Moreover, an online food preservation experiment aims to train skills in experimental design, data generation, data analysis and interpretation, discussion and reporting results.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- utilise and integrate knowledge on the eco-physiology and adaptive stress responses of food-associated spoilage and pathogenic microorganisms;
- understand the mechanisms of minimal processing and preservation taking into account bottleneck organisms and apply preservation principles in process and product design;
- understand mechanisms of microbial biofilm formation and resistance to cleaning and disinfection procedures;
- use insights in microbial diversity and survival mechanisms of probiotic bacteria for enhanced product quality and composition;
- understand and discuss the eco-physiology of fermented (probiotic) foods and the diversity among pre- and probiotics;
- understand the principles of Whole Genome Sequencing (WGS) and its application in food microbiology.

Activities:

- knowledge clips, textual explanations and animations, including exercises with feedback;
- exercises to learn to apply the microbial principles and approaches in practice;
- a lab simulation case on food preservation including report writing.

Examination:

- remote proctored written examination with closed and open questions (minimum grade 5.5; 60% of the final mark);
- report on food preservation experiment (minimum grade 5.5, 30 % final mark);
- report on whole genome sequencing assignment (minimum grade 5.5, 10 % final mark);
- completion of E module is prerequisite for passing the course.

Literature:

All information will be provided in Brightspace.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MFTFood TechnologyMScK: Food Technology (Distance Learning)3DL