Food Microbiology

Course Information
TitleΜικροβιολογία Τροφίμων / Food Microbiology
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level2nd / Postgraduate
Teaching PeriodWinter
CoordinatorKonstantinos Koutsoumanis
Course ID600017068


Registered students: 13
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course1110

Class Information
Academic Year2021 – 2022
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours4
Class ID
Course Type 2011-2015
General Foundation
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
Course Content (Syllabus)
The course includes lectures and hands-on computer training to explain the principles of predictive food microbiology and microbial risk assessment (MRA). In the first part of the course the students are trained to develop predictive models for spoilage and pathogenic microorganisms as well as to use the available predictive modeling software. They further apply the models in their project work for new product development, self life assessment, compliance to microbiological criteria and establishment of critical limits in HACCP system based on both deterministic and stochastic approaches. The second part of the course provides a multi-disciplinary approach to microbiological risk assessment covering hazard characterization risk characterization, exposure assessment and risk characterization.. The aim is to introduce the students to the concept of risk analysis as applied in national and international food safety and enable them to understand the use of risk assessment in risk management.
Educational Material Types
  • Notes
  • Slide presentations
  • Hands-on training on Predictive Microbiology Software
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
Student Assessment
Student Assessment methods
  • Written Exam with Problem Solving (Formative, Summative)
  • Report (Formative, Summative)
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