| Responsible Department | Department of Food Science | ||||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||||||
| Duration | One block | ||||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||||
| Level of Course | MSc | ||||||||||||||||||
| Examination | Final Examination written examination and oral examination All aids allowed Description of Examination: Oral defence of project report. The individual project topics are drawn during the last part of the course. The individual reports are used as basis for oral presentation and examination. Weight: Report 50%, presentation 25%, examination and discussion 25% 7-point scale, internal examiner | ||||||||||||||||||
| Organisation of Teaching | Relative distribution between the hours with teacher(s) present is approx. 42% lectures, 36% theoretical or practical exercises and 22% seminars and guidance. | ||||||||||||||||||
| Block Placement | Block 2 Week Structure: B | ||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||
| Optional Prerequisites | 270064 Basic knowledge in food microbiology, food technology and skills in quality assurance incl. HACCP assumed | ||||||||||||||||||
| Restrictions | 30 | ||||||||||||||||||
| Course Content | |||||||||||||||||||
| Brush-up on major foodborne pathogens, toxins and common spoilage microorganisms and how we can eliminate or control unwanted microorganisms. The course has focus on the qualitative and quantitative effects of physical and chemical preservation principles on microbial cells and populations and provides examples of the tools and programmes currently available for predictions of growth and inactivation. It deals with sampling strategies and detection methods and discusses the role of selection, injury, and adaptation in microrganisms. There will be cases with focus on microbiological challenges in meat and meat products included for meat science students. The application of the knowledge qualitatively and quantitatively in HACCP and risk assessment is discussed. | |||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||
| Lectures, theoretical and practical exercises, seminars, and project work. The lectures introduce different aspects of food preservation microbiology and the impact on quality and safety. The exercises, seminars, and project work will help the students to familiarize themselves with principles and methods as well as to discuss and communicate the science both orally and in writing. | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| The course is part of the specializations in Food Safety and Meat Science, respectively, and has relevance to everyone interested in food processing and microbial food safety. The aim of the course is to provide the students with knowledge on preservation processes and microbiological quality and safety assurance in order for them to apply this in the design of safe food processes and products including setting up HACCP programmes. Upon completion the students should be able to: Knowledge - Characterize the major microbiological hazards - Describe the common preservation principles - describe commonly used monitoring, sampling and detection methods - explain the general microbiological response to different preservation stresses - have insight in the elements and tools in predictive microbiology Skills - explain the interaction between preservation principles, processing strategies and their impact on microbiological safety and quality - apply this knowledge in HACCP programmes for specific food productions Competences - evaluate or develop HACCP-based microbiological safety assurance programmes - investigate and predict microbiological quality problems - communicate the scientific basis to peer groups | |||||||||||||||||||
| Course Literature | |||||||||||||||||||
| Reviews, slide presentations, and scientific papers will be used. Most updated Food Microbiology books can be used as basic textbooks | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Susanne Knøchel, skn@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33258 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Work Load | |||||||||||||||||||
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