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

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Studiepunten 3.00

OnderwijstypeContacturen
Distance Knowledge clip
Distance E-learning material
Course coordinator(s)prof. dr. T Abee
dr. ir. MW Reij
Lecturer(s)prof. dr. T Abee
dr. ir. MW Reij
dr. ir. MW den Besten
dr. RA Notebaart
dr. ir. R Hartemink
prof. dr. EJ Smid
Examiner(s)prof. dr. T Abee
dr. ir. MW Reij
prof. dr. ir. MH Zwietering

Language of instruction:

English.

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;
- understand and discuss the eco-physiology of fermented (probiotic) foods;
- use insights in microbial diversity and survival mechanisms of probiotic bacteria for enhanced product quality and composition;
- understand diversity, characteristics and functionality of pre- and probiotics.

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 (closed and open questions;
- minimum grade 5.5; 70% of the final mark);
- design, execution and reporting food preservation experiment (minimum grade 5.5, 30 % final mark).

Literature:

All information will be provided on Blackboard.

OpleidingFaseSpecialisatiePeriode
Keuze voor: MFTFood TechnologyMScK: Food Technology (Distance Learning)1WD