But du cours
Understand pathogenic and spoilage microflora: identify microorganisms, their growth conditions, and associated risks (food spoilage, consumer health effects)
Acquis d'apprentissage visés
- Know the main infectious and toxin-producing pathogens, lactic and acetic bacteria, spore-forming bacteria, as well as yeasts and molds.
- Understand the main foodborne illnesses.
- Know the food contamination processes, from raw material reception to preservation.
- Know cleaning and disinfection protocols.
Prérequis
General knowledge of microorganism classification
Programme
- Microorganisms of food interest
Classification, characteristics, roles, and risks: pathogens, toxin producers, lactic and acetic bacteria, spore-formers, yeasts, and molds.
- Foodborne illnesses
Main foodborne illness outbreaks, modes of action, growth conditions, prevention.
- Food contamination
Sources and routes of contamination during production stages: reception, processing, storage, and preservation.
- Cleaning and disinfection
Protocols, agent selection, key steps, effectiveness control.
Modalités d'évaluation
2 Written exams (2h/2h) + 1 Lab report