Food as ecological niches. Foodborne bacteria. Infections and intoxications connected to intake of food. Chemical and physical factors affecting microorganisms in foods. Quality assurance and qualitative and quantitative methods for detection and control of microorganisms in food.
Course description for study year 2021-2022. Please note that changes may occur.
The student will have knowledge on the presence of pathogenic and spoilage microorganisms associated with different foods. The student will have specific knowledge on actual microorganisms in different raw materials and the health risk of food borne infections and intoxications. The student will understand how microorganisms grow, and can be used in a positive manner and also controlled in foods. The student will understand how to use qualitative and quantitative analysis of microorganisms based on theory as well as practical work. The student will have knowledge on physical, chemical and microbiological methods to control both quality and health risks in foods.
Food as ecological niches. Foodborne bacteria. Infections and intoxications connected to food raw materials and processed foods. Chemical and physical factors affecting microorganisms in foods. Qualitative and quantitative methods for detection of microorganisms in food. Inactivation of microorganisms and food fermentations.
Required prerequisite knowledge
BIO220 or an alternative foundation course in microbiology
Form of assessment
A - F
Mandatory lab assignments are to be completed at the times and in the groups that are assigned and published. Absence due to illness or other reasons must be communicated to the laboratory personnel as soon as possible. One cannot expect that provisions for completion of the lab assignments at other times can be made, unless prior arrangements with the laboratory personnel have been agreed.
Failure to complete the assigned labs on time or not having them approved will result in barring from taking the course exam.