The
following themes will be addressed, in an integrated way:
- Starting from the diversity of the microbial world, development of the notions of commensal, opportunistic and pathogenic micro-organisms (virus, bacteria and fungi) associated with food matrices. Study of the genesis of microbial contaminations in foodstuffs.
- Description and illustration of physicochemical parameters associated with the survival, development or elimination of micro-organisms (and their toxins) in foodstuffs.
- Description of the main entero-pathogenic bacteria in human and the molecular and microbiological methods implemented for their detection, characterization and discrimination.
- Strategy to implement for the prevention of microbial contaminations and intoxications, to limit their development and, when necessary, to counteract their effects.
- Teacher: Gillis Annika
- Teacher: Mahillon Jacques
- Teacher: Vellemans Sarah