Food Microbiology

Course Information
TitleΜικροβιολογία Τροφίμων / Food Microbiology
CodeΝΤΠ101
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level2nd / Postgraduate
Teaching PeriodWinter
CoordinatorKonstantinos Koutsoumanis
CommonNo
StatusActive
Course ID600017945

Programme of Study: FOOD LAW

Registered students: 39
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course117

Class Information
Academic Year2023 – 2024
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours3
Total Hours39
Class ID
600244027
Course Type 2021
General Foundation
Course Type 2011-2015
General Foundation
Mode of Delivery
  • Face to face
  • Distance learning
Language of Instruction
  • Greek (Instruction, Examination)
Prerequisites
General Prerequisites
none
Learning Outcomes
At the end of this course, the student will be able to understand: • The structure and function of microorganisms found in foods • The different ways microorganisms contaminate foods and their control to assure the self-life, quality and safety of foods. • The factors affecting the growth, survival and death of microorganisms in foods. • The microorganisms of technological importance and their role for fermented foods production • The foodborne microorganisms that can harm (pathogens) or benefit (probiotics) humans.
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
Course Content (Syllabus)
The course introduces the students to the basic principles of Food Microbiology for better understanding of Food Regulations related to microbiological aspects. The lectures focus on the structure and function of prokaryotic, eukaryotic cell and viruses found in foods, intrinsic and extrinsic factors affecting behavior of microorganisms, different ways of food contamination with microorganisms, Good Hygiene Practices, foodborne diseases caused by foodborne pathogens, microorganism of technological concern and their role in production of fermented foods of animal (dairy, meat products) and plant origin (wine, beer, bread, vegetables) as well as on the relationship of microorganisms with human and health claims.
Keywords
Food Microbiology
Educational Material Types
  • Notes
  • Slide presentations
  • Video lectures
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
Description
-power point presentation during courses -access to teaching material through elearning -communication with students through email, zoom and elearning platform
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures39
Reading Assigment154
Exams3
Total196
Student Assessment
Description
All assignments and exams will be expected to be of professional quality and hand delivered in class. No late work will be accepted without prior approval from the instructor. The grade for the course will be determined as follows. Grading: Mid-term exams 10-30% Final Exams 70-90% Total 100%
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative, Summative)
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
- Adams, M.R. and Moss, M.O. (2008) Food Microbiology, 3rd Edition, RSC Publishing, UK - Jay, M.J. (2000) Modern Food Microbiology, 6th Edition, Aspen Publishers, USA - Forsythe S.J., (2000) The Microbiology of Safe Food. 2nd edition, Blackwell Science, USA. - Madigan, Μ.T., Martingo J.M., Bender K.S., Buckley, D.H., Stahl, D.A. (2019) BROCK biology of microorganisms, Crete University Press.
Additional bibliography for study
- http://www.efsa.europa.eu - http://www.cdc.gov/foodsafety - https://www.fda.gov/media/83271/download - http://www.who.int/foodsafety/en - http://www.fao.org - http://www.efet.gr - https://eody.gov.gr/disease/trofimogeni-kai-ydatogeni-nosimata/
Last Update
17-11-2023