FHM-35403 Advanced Food Microbiology - Tools for Safety Management (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)dr. ir. MW Reij
WC Hazeleger
prof. dr. ir. MH Zwietering
dr. ir. MW den Besten
prof. dr. T Abee
Examiner(s)dr. ir. MW Reij
prof. dr. T Abee
prof. dr. ir. MH Zwietering

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 is meant to provide good awareness of the concepts and terminology of food microbiology underlying management of food quality and safety issues in food production. The course will outline and discuss the use and limitations of tools such as risk assessment, quantitative microbiology, risk analysis and food safety objectives (FSOs). Moreover tools and decision making for hygienic production of foods will be outlined using a variety of digital learning materials and microbiological sampling plans are explained in detail, including the underlying statistical principles.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- assess the importance of hygiene and hygienic design in relation to public health, to product quality and to cost effectiveness;
- classify food processes based on hygienic requirements;
- discuss surface contamination and the impact of dispersed biofilm cells and spores on recontamination of foods in production environments;
- understand the statistical principles underlying microbiological analysis of foods;
- differentiate microbiological criteria and select suitable sampling plans to optimize food quality and safety;
- explain the possibilities and limitations of novel approaches including FSOs, quantitative microbiology, and risk analysis for the production of safe foods.

Activities:

- knowledge clips, textual explanations and animations, including exercises with feedback;
- exercises to learn to apply the tools for decision making regarding hygienic production of foods, including sampling plans.

Examination:

Remote proctored written examination (closed and open questions), 100%. Completion of E modules is prerequisite for passing the course.

Literature:

All information will be provided in Brightspace.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MFTFood TechnologyMScK: Food Technology (Distance Learning)2DL