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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 2021-2022

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

Faculty of Science and Technology, Department of Chemistry and Bioscience

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.
Content
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
None
Recommended prerequisites
BIO220 or an alternative foundation course in microbiology
Exam
Form of assessment Weight Duration Marks Aid
Written exam 1/1 4 Hours A - F None permitted

Coursework requirements
Laboratory protocol

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.

Course teacher(s)
Course coordinator: Jan Thomas Rosnes
Head of Department: Ingunn Westvik Jolma
Method of work

Lectures 4 hours per week, 5x4 hours laboratory practice.

Language of tuition is Norwegian or English.

Open for
Students on the Bachelor programme in Biological Chemistry can be accepted, where there is capacity.
Course assessment
Forms and/or discussion.
Overlapping courses
Course Reduction (SP)
Food microbiology (MOT350) 10
Literature
The syllabus can be found in Leganto