Advanced Food Microbiology

Course Information
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level2nd / Postgraduate
Teaching PeriodSpring
Course ID420000994

Class Information
Academic Year2018 – 2019
Class PeriodSpring
Faculty Instructors
Weekly Hours3
Class ID
Course Type 2016-2020
  • Scientific Area
  • Skills Development
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Work in an international context
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Design and manage projects
  • Appreciate diversity and multiculturality
  • Respect natural environment
  • Demonstrate social, professional and ethical commitment and sensitivity to gender issues
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
ΤΧΝ 703 Advanced Food Microbiology Food protection and some properties of psychrotrophs and thermopliles. Osmoregulation. Microbial response to combined factors affecting food safety (hurdle effect). Microbial food spoilage. Food protection with emerging technologies and minimally processed foods. Starter, probiotic and protective cultures. Determining microorganisms by molecular methods. Case studies in food microbiology. Course syllabus 1. Food spoilage microorganisms 2. Microbial interference - Quorum sensing- Biofilm formation in food environment 3. Heat resistant microorganisms - Spores and their significance – Thermophilic microorganisms 4. Osmoregulation – Osmophilic yeasts – Chemical preservatives in foods with low water activity 5. Microbial safety of fresh produce - Food sanitizers (ozone, hydrogen peroxide, chlorines, chlorine dioxide, electrolyzed oxidizing water etc.) 6. Chitosans and hydrolytic enzymes as antimicrobial agents 7. Aseptic Processing of Foods 8. Hurdle concept – Microbiology of Refrigerated Processed Foods of Extended Durability (REPFED) - Surface pasteurization 9. Fermented foods – Starter cultures – Probiotics – Protective cultures 10. Microbiology of minimally processed foods 11. Food protection with emerging non-thermal technologies 12. Microbial detection by Real-Time PCR 13. Case studies in food microbiology
Advanced Food Microbiology
Educational Material Types
  • Notes
  • Slide presentations
  • Video lectures
  • Multimedia
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
Course Organization
Reading Assigment
Written assigments
Student Assessment
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Written Assignment (Formative, Summative)
  • Performance / Staging (Formative, Summative)
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