Course coordinators
Prof. Tjakko Abee, Wageningen University - Laboratory of Food Microbiology
Mrs. Ingeborg van Leeuwen-Bol, Graduate School VLAG
Course Design
The course will be mainly composed of lectures with ample opportunity for discussions. This advanced course aims to develop expertise in the genetics and physiology of food-associated micro-organisms, in particular with respect to their reactions to a variety of stresses that can be imposed deliberately on micro-organisms during food processing, by food preservation techniques, during distribution and storage, and in the human GI-tract. Various genome sequences of food-associated micro-organisms have become available more recently, and the implementation of (functional) genomics will be discussed in several lectures. Moreover, special attention will be given to metagenomics, systems biology and microbe-host interactomics
Study Load
The study load of this course is 0.8 ECTS credits.