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Molecular biology of foodborne pathogens
Last Updated: 2026-02-05 15:05:41
Abstract
The course offers detailed information on selected foodborne pathogens and toxin producing organisms; the focus lies on relevant molecular biological aspects of growth, development and survival in foods, as well as on pathogenicity and virulence.
Objective
Insight into the molecular basis of selected foodborne diseases, on the level of microorganism interactions with the human system. Understanding the relationship between specific types of food and the associated microbial risks.
Content
Molecular Biology of foodborne infectious pathogens (Listeria, Vibrio, E.coli, Salmonella, ect) and toxin-producing organisms (Bacillus, Clostridium, Staphylococcus, molds). How and under which conditions will toxins and pathogenicity factors be produced, and how do they work? How is the interaction between human and microbial pathogen? What are the roles of food and the environment?
Resources
Lecture Notes
Paper copies of the presentation slides will be available
Literature
Recommendations will be give in the lecture
General Information
- Language
- German
- Levels
- DS , MSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture |
Molecular biology of foodborne pathogens
Lehrsprache Deutsch oder Englisch, in Absprache mit den Studenten
Language can be German or English, will be discussed with students.
|
|
1 h weekly |