Advanced Food Microbiology

Wageningen University (WUR)

Here are the best resources to pass Advanced Food Microbiology. Find Advanced Food Microbiology study guides, notes, assignments, and much more.

Martin Ray Adams, Maurice O. Moss

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Maurice O Moss, Peter Mcclure

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Summary

Summary Advanced Food Microbiology (FHM35806)
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January 2024

2023/2024
This summary was written in this academic year. It contains all lecture notes from this course, combined with the provided literature, quiz answers (incorporated in the text) and information from the preceding course Food Microbiology (FHM20306). The book referenced to in this summary is: Food Microbiology 4th edition by Adams, Moss and McClure. Topics covered in the summary: - Notes from all lectures. - Quiz answers incorporated in the text. - Necessary information from provided literatur...
jennifer-dejong
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Class notes

Class notes Advanced Food Microbiology (FHM-20306) Food Microbiology, ISBN: 9781849739603
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September 2021

2020/2021
Learning outcomes: After completion of this course students are expected to be able to: - describe main preservation processes and the spoilage associated organisms for specific food products; - explain the factors that influence growth and inactivation of micro-organisms in food products qualitatively and quantitatively; - know main characteristics of microorganisms that cause foodborne diseases (including mycotoxin producing fungi), and their relation to food products, and apply this to fo...
Campylobacter365
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Summary

Summary Advanced Food Microbiology (FHM 22306)
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May 2020

2019/2020
Summary of all the lectures of advanced food microbiology (course code: FHM22306), including: GI tract composition analysis, GI tract functionality, microbial biofilms, whole genome sequencing, minimal processing of food, pathogen survival strategies, ecology of campylobacter, detection methods, risk assessment and food safety
fissatessa
$8.62 More Info

Summary

Summary Advanced Food Microbiology (FHM35806)
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January 2020

2019/2020
Summary of the course Advanced Food Microbiology as taught during period 3 at Wageningen University in 2020. This summary is based on the information presented during all lectures and reduces all presented slides to 19 pages. Topics include food preservation, risk assessments, quantitative microbiology, gut microbiology and pre- and probiotics. Links to useful webpages (e.g. Wikipedia) and online animation video's are included for topics that may require some more extensive explanations or visua...
JordiWUR
$4.80 More Info