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There is considerable public concern regarding the microbial safety of food. At the same time there are strong and increasing demands for foods that are more convenient, fresher, more natural, less heavily preserved and less reliant on added preservatives. With such a general reduction in the intrinsic preservation of foods a real reduction in food poisoning in the immediate future will be difficult to achieve without a greatly improved understanding of the physiology of food-borne human pathogens. Novel effective procedures will be developed only if they are based on a thorough basic understanding of the genetics and physiology of the micro-organisms of concern including their virulence characteristics. Micro-organisms deliberately used in food and feed, such as the lactic acid bacteria (LAB) and fungi, play an important role in food and feed fermentations and the production of safe and wholesome foods and are therefore included in the course.
Target group Persons interested in this advanced course should have a graduate level in life sciences or a comparable background. The course may attract microbiologists, biochemists, process engineers, food scientists, and biotechnologists.
18-11-2013 till 20-11-2013
|Venue:||VLAG Graduate School|
|City/Country:||Wageningen, The Netherlands|