Food Microbiology (BIO600)
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 2023-2024
Facts
Course code
BIO600
Version
1
Credits (ECTS)
10
Semester tution start
Spring
Number of semesters
1
Exam semester
Spring
Language of instruction
English
Offered by
Time table
Content
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.
Learning outcome
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.
Required prerequisite knowledge
None
Exam
Coursework requirements
Compulsory attendance in at least 80% of the lectures
Method of work
Lectures and group discussions in class.
Overlapping courses
| Course | Reduction (SP) |
|---|---|
| Food microbiology (MOT350_1) | 10 |
Open for
Admission to Single Courses at the Faculty of Science and Technology
Biological Chemistry - Master of Science Degree Programme
Environmental Engineering - Master of Science Degree Programme
Exchange programme at Faculty of Science and Technology
Course assessment
There must be an early dialogue between the course coordinator, the student representative and the students. The purpose is feedback from the students for changes and adjustments in the course for the current semester.In addition, a digital course evaluation must be carried out at least every three years. Its purpose is to gather the students experiences with the course.