Food Microbiology

Description

LEARNING OUTCOMES (MK1) Basic scientific-disciplinary knowledge and comprehension (MI1) Analysing and solving problems (MI3) Application-oriented research (MG3) Critical reflection AIMS - The student has a basic knowledge of a number of pathogens and spoilage organisms (including properties), knows a number of detection and quantification methods (basics, basic steps, culture media) and has an understanding of the impact or potential of a number of conservation techniques (MK1). - The student is able to explain the microbial quality of a food (MK1). - The student is able to make associations between micro-organisms on the one hand and the conditions in which it is located (food, process, environment) on the other hand (MK1, MG3). - The student is able to apply the knowledge he gained in a scientific context (e.g. results from scientific literature) but also in a practical, industrial context (e.g. interpretation of results) (MI1, MI3, MG3).