The ability to write effective research papers, conference abstracts, and grant or fellowship applications is crucial for successful academic careers. This course therefore systematically teaches the structural, strategic, and practical aspects of academic writing with a focus on the field of molecular biology.

Teaching of basic experimental knowledge for detection and identification of microorganisms in food. Practical experiments were accompanied by theoretical introductions. Students become acquainted with classical and state-of-the-art molecular techniques for the rapid detection of food borne pathogens and experiments in dependence on current research topics of the Laboratory of Food Microbiology.

This course offers insights into the fundamentals and applications of Food Microbiology. Contents include basic microbiology of the different bacteria, yeasts and molds present in foods, as well as the occurrence and control of foodborne pathogens and spoilage organisms.

This lecture is the first part of a one-year course. It offers insights into the fundamentals and applications of Food Microbiology. Contents include basic microbiology of the different bacteria, yeasts and molds present in foods, as well as the occurrence and control of foodborne pathogens and spoilage organisms.

The lecture deals with basic (sometimes advanced) methods for detection and differentiation of (not only food-borne) microorganisms; production of foods by microbial fermentation; different approaches for the preservation of foods; and a short overview on food legals aspects and hygiene measures.

The course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of pathogenicity and virulence, as well as on the occurrence and survival of these organisms in foods.