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Food Microbiology II
Lebensmittel-Mikrobiologie II
Last Updated: 2026-02-05 15:53:50
Abstract
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.
Objective
The second part of this 1 year-lecture deals with basic (sometimes advanced) methods for detection and differentiation of (not only foodborne) microorgansims; production of foods by microbial fermentations; different approaches for the preservation of foods; and a short overview on legal aspects and hygiene control measures.
Content
Detection and Differentiation of Microorganisms Culture Methods, Microscopy, Enrichment and Separation, Detection of intracellular Metabolites and Enzymes, Immunological Methods, Gene Probes and Microarrays, Nucleic Acid Amplification, Expression of Reportergenes, Typing Methods Production of Foods with Microorganisms Fermented Plant Products, Bread and Sour Dough, Fermented (alcoholic) Beverages, Fermented Milk Products, Fermented Meats, Traditional Fermented Foods, Coffee, Tea, Cacao, Tobacco, Fermentation Problems (Viruses, Antibiotics, Disinfectants) Food Preservation I: Physical Methods Low Water Activity, Low Temperature, Heat Treatment, High Pressure Treatment, Radiation Food Preservation II: Chemical Methods Natural Antimicrobial Substances, Smoking, Preservatives, Low pH, Modified Atmosphere Packaging Food Preservation III: Biological Methods Addition of Enzymes, Protective Cultures, Starter- and Ripening Cultures Quality Assurance and Control Legal Aspects and Regulations, Factory- and Personal Hygiene, Cleaning & Disinfection, GMP & HACCP
Resources
Lecture Notes
Electronic PDF copies of the presentation slides will be made available to all students.
Literature
Suggestions in the first lecture
General Information
- Language
- German
- Levels
- BSC , MSC
- Frequency
- Yearly recurring
Examination
- Type
- session examination
- Mode
- written 90 minutes
- Aids
- Keine.
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Lebensmittel-Mikrobiologie II |
|
2 h weekly |