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Library collection of textbooks used in courses at Wageningen University

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Advanced food microbiology [Lecture notes]
Wageningen University \ 2015
food microbiology - food safety - food quality - food spoilage - pathogens - fermentation - microorganisms - bacteria - yeasts - fungi - moulds - textbooks - intestinal microorganisms - gastrointestinal microbiota

This course aims to provide insight in the ecology and physiology of food and Gastro-intestinal-tract microbes. The impact of viruses, bacteria and fungi on food quality and safety is discussed. Microbial stress response in (minimal) processing is highlighted and linked with current and possible future developments in product design and formulations, including the use of bio preservatives. Food processing may select for stress resistant and possibly more virulent pathogenic variants and mechanisms involved and associated risks are discussed. Biofilm formation i.e. the capacity of micro-organisms including food-borne pathogens to form slime-imbedded layers of bacteria on surfaces, and the subsequent release from these surfaces possibly causing recontamination of foods is discussed. Advances in microbial detection and identification methods are highlighted. Furthermore, tools for the production of safe foods including food safety objectives (FSOs) and risk analysis will be presented.


Used in course: FHM-22306 Advanced Food Microbiology
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Advanced food microbiology : manual practical course [Lecture notes]
Wageningen University \ 2015
food microbiology - food poisoning - food preservation

Used in course: FHM-22306 Advanced Food Microbiology
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Food fermentation [Lecture notes]
Smid, E.J. \ Wolkers-Rooijackers, J.C.M. \ 2015
fermentation - fermented foods - food biotechnology

This course provides theory and application of micro-organisms and enzymes during the preparation of fermented foods. Theoretical background aspects of functional micro-organisms (lactic acid bacteria, yeasts and moulds), their behavior as fermentation starters, process engineering aspects of the formation of biomass and products, and of modern biotechnology in food fermentation will be dealt with. In addition, applied aspects (commodity technologies) and skills (laboratory fermentations, interaction between theory and practice) are part of the course. The laboratory part consists of modules dealing with (beer)brewing, dairy (yoghurt) fermentation, and solid state fungal fermentation.


Used in course: FHM-21806 Food Fermentation
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Food microbiology [Lecture notes]
Hazeleger, W. \ Beumer, R. \ Besten, H. den \ 2014
food microbiology - fermentation - food hygiene - food spoilage - foodborne pathogens

For the production and/or preparation of food products solid knowledge of micro-organisms and hygiene is necessary. Both negative (spoilage, disease) and positive aspects (fermentation) of micro-organisms will be dealt with. Important factors that influence growth of micro-organisms (e.g. water activity, pH, adding preservatives, heating, modified atmosphere packaging) will be discussed. The main bacterial food borne pathogens (e.g. Campylobacter, Salmonella, E. coli O157), viruses, parasites and fungi will be reviewed. Moreover, good manufacturing practices (including personal hygiene) and the principles of cleaning and disinfection and the application of genetic techniques will be explained.


Used in course: FHM-20306 Food Microbiology
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Food microbiology [Monograph] - 4th edition.
Adams, M. R.. \ Moss, M. O.. \ McClure, Peter J.. \ Royal Society of Chemistry \ 2016
Food Microbiology

"Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practicing food microbiologists."--Page 4 of cover.


Used in course: FHM-20306 Food Microbiology
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Food safety [Lecture notes]
Wageningen University \ 2009
food safety - bacterial toxins - mycotoxins - toxins - pathogens - inactivation - heat treatment - detoxification - risk assessment

This course will provide an overview of most important bacterial-, myco-, and fycotoxins, their presence and mechanisms of toxic action, and detoxification mechanisms. Bacterial virulence mechanisms and host responses will be discussed, including interference of pathogen-host interaction with food components. The effect of processing (e.g. heating) on food safety, including survival of pathogens, formation of Maillard products, heterocyclic amines, PAK's, and oxidation products are reviewed. Microbiological and Toxicological risk assessment will be discussed including genetic polymorfisms for detoxification in man.


Used in course: FHM-30306 Food Safety Risk Assessment
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Food safety management [Lecture notes]
Wageningen University \ 2014
food safety - crises - food contamination - risk management

The course is an advanced course in which the students will act as assessors of risks from different perspectives; such as scientific, managerial, political and economic perspectives.


Used in course: FHM-61312 Food Safety Management
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Food safety risk assessment [Lecture notes]
Wageningen University \ 2015
foods - risk assessment - food safety - food contamination - microbial contamination - food hygiene - toxicology - bacterial toxins - mycotoxins - toxins

The course will provide an overview of the most important bacterial, myco- and fycotoxins, their presence and mechanisms of toxic action and detoxification mechanisms. Bacterial virulence mechanisms and host responses will be discussed, including dose-response relationships. The effect of processing (e.g. heating) on food safety, including survival of pathogens, formation of heterocyclic amines, PAKs and oxidation products are reviewed. Microbiological and Toxicological risk assessment will be discussed including predictive modelling techniques and genetic polymorphisms for detoxication in man. In addition, during the practical course, experience with techniques to detect (microbial) toxins will be obtained using rapid detection assays and reporter systems.


Used in course: FHM-30306 Food Safety Risk Assessment
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