23210 Prædiktiv fødevaremikrobiologi og konservering
2024/2025
Kurset er på pause og udbydes ikke i
2024/2025
Overordnede kursusmål
This course provides the students with an overview of the
quantitative microbial ecology of food and detailed insight in the
development, validation and application of predictive food
microbiology models. The aim is to enable students to understand
the potential of predictive food microbiology models for new
product development, assessment and documentation food safety and
quality as well as evaluation of food losses in distribution
chains.
Læringsmål
En studerende, der fuldt ud har opfyldt kursets mål, vil kunne:
- Describe environmental factors in food and their quantitative
effect on microbial responses.
- Obtain relevant information from databases and literature on
microbial responses in food.
- Characterise microbial kinetics in food by appropriate
mathematical models.
- Develop a predictive food microbiology model of relevant
complexity for a specific food.
- Evaluate the performance of predictive microbiology models for
specific microorganism/food combinations.
- Evaluate shelf-life and food losses in distribution chains by
using predictive food microbiology models.
- Describe the use of predictive food microbiology models in
assessment and management of microbial food safety and
quality.
- Analyse and present predictive food microbiology models and
data both orally and in writing as a report.
Kursusindhold
The course is based on lectures and computer exercises to explain
the development, validation and application of predictive food
microbiology models. The students use this information in their
project work to develop and/or evaluate a predictive microbiology
model for a selected microorganism/food combination. This course
allow students to predict microbial responses in food including
effects of processing, product characteristics and conditions of
storage and distribution to consumers. Mathematical models to
predict growth or inactivation and the effect of constant or
dynamic product characteristics and storage conditions are
presented. Predictive models for the growth boundary of human
pathogens are described together with their application for
development of new food products and recipes. Software for
development and application of deterministic and stochastic
predictive models are presented in relation to assessment and
management of microbial food quality and safety. The use of
predictive food microbiology models to evaluate food losses in
distribution chains is introduced.
Sidst opdateret
02. maj, 2024