Microbiology in Food Industry

Type of instruction




Part of degree program


Recommended in

Semesters 1-4

Typically offered in

Autumn/Spring semester

Course description

1. Food and microbiot; stability and changes of foods, evolution and condition of microbiot

2. Useful and harmful microorganisms, sources of microbiological contamination and infection

3. Growth and death of microorganisms, effect of ecological factors (nutrient, temperature, aw, pH, redoxpotential, RH, etc.)

4. Shelf-life, microbiological spoilage of foods (type of spoilage)

5. Spoilage causing bacteria, yeasts, moulds (animal and plant origin foods)

6. Pathogenic bacteria, yeasts, molds

7. Viruses and other parasites of foods; foodborne infections,poisonings and health consequences

8. Aims and effects of preservation methods on foods and microorganisms

9. Preparative operations and effects

10. Cleaning and desinfection, Biofilm

11. Heat-treatment, cooling, freezing, drying, control and modified atmosphere and packaging

12. Chemical and biological origin preservatives and effects, biological preservation

13. New preservation methods and effects on microorganisms (ionizing radiation, IMF, HHP, PEF, etc.)

14. Hurdle effect, combined treatments, microbial homeostasis, sublethal injuring

  • Jay, J.M.: Modern Food Microbiology, Chapman and Hall, New York-London, 1992.

  • Gould, G.W.(Ed.): Mechanisms of Action of Food Preservation Procedures Elsevier Appl.Sci., London-New York, 1989.

  • G. W. Gould: New Methods of Food Preservation, Springer Science & Business Media, 2012