| Recommended semester: 7th semester |
| Scope and form: Lectures and exercises. |
| Evaluation: Oral presentation and approval of reports
|
| Examination: 13-scale |
| Previous course: 30787 |
| Prerequisites: Completed bachelor education in Food Science and Technology |
| No credit points with: 30787 |
| Participant limitation: Max. 20 |
| Aim: To give the students the tools required to judge the microbiological aspects of products and processes in the food industry. This is achieved through a detailed knowledge of the microbiology of food preservation, quality assurance and hygiene in relation to food production. |
| Contents: Fundamental principles of physical and chemical factors' influence on survival and growth of microorganisms in food. Cell damage and repair of microorganisms in food. Prediction of microbial stability using mathematical models etc. Quantitative risk assessment.Hygienic requirements for design of equipment, choice of material and organisation of food processing plants. ASEPTISKE processes - RENRUMSTEKNOLOGI. Microbiological aspects of cleaning and disinfection in food industries. Microbiological process surveillance. Microbiological HURTIGMETODER including molecular methods for characterization of specific microorganisms. Microbiological quality assurance and integration into superior quality assurance systems (TQM, ISO 9000, HACCP etc.) |
| Remarks: Teaching will be at both KVL and DTU. Approximately half of the lectures and exercises wil take place respectively at KVL and DTU. The course no. at KVL is: 076018. |
Contact: Per Væggemose Nielsen, building 221, (+45) 4525 2631, per.v.nielsen@biocentrum.dtu.dk
Lotte Dock Steenstrup, building 221, (+45) 4525 2727, lotte.dock@biocentrum.dtu.dk
Susanne Knøchel - KVL, skn@kvl.dk |
| Department: 027 BioCentrum-DTU |
| Updated: 11-07-2001 |
