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Food Microbiology and Biotechnology
ABF 501
Description
Microorganisms play a vital role in the safety, quality, and innovation of food systems. This course offers a comprehensive view of food microbiology, focusing on foodborne pathogens, spoilage organisms, and microbial detection and control methods. It also introduces students to microbial biotechnology applications in sustainable food production, functional ingredients, and novel processing methods.

Students will build technical and critical thinking skills through case studies, lab-based techniques, and collaborative projects. Emphasis is placed on applying microbiological knowledge to real-world food industry challenges, including safety assurance, biopreservation, waste reduction, and innovation.
ECTS credits
5
Teaching Language
English
Exam Language
English
Support Materials Language
English
Basic Learning Outcomes
  • Know the different concepts of planning, organization of production in the food industry.

    (S1 - FSTM - Know the different concepts of planning, organization of production in the food industry.)
  • Know the fundamentals of food analysis, the main techniques and instrumentation.
    (S2 - FSTM - Know the fundamentals of food analysis, the main techniques and instrumentation.)
  • Understand the concept of food quality and know the applicable regulations and the main food quality management systems.
    (S3 - FSTM - Understand the concept of food quality and know the applicable regulations and the main food quality management systems.)
  • Understand the concept of food safety and know the applicable regulations and the main food safety management systems.

    (S4 - FSTM - Understand the concept of food safety and know the applicable regulations and the main food safety management systems.)
  • Understand the concept of traceability and know the main traceability management systems in the agri-food industry.

    (S5 - FSTM - Understand the concept of traceability and know the main traceability management systems in the agri-food industry.)
  • Control quality in agri-food industries and manage food safety.
    (S6 - FSTM - Control quality in agri-food industries and manage food safety.)
  • Plan and control production processes in the food industry.

    (S8 - FSTM - Plan and control production processes in the food industry.)
  • Design and optimize food processing and packaging equipment.

    (S9 - FSTM - Design and optimize food processing and packaging equipment.)
  • Propose and carry out R+D+i work on food manufacturing processes and equipment.

    (S10 - FSTM - Propose and carry out R+D+i work on food manufacturing processes and equipment.)
  • Integrate knowledge, skills and the most appropriate resources to, through their own approach or in collaboration with others, deal with new or complex situations.

    (S11 - FSTM - Integrate knowledge, skills and the most appropriate resources to, through their own approach or in collaboration with others, deal with new or complex situations.)
Course categorized
Managing Entity (faculty)