Food Microbiology (BIO600)
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.
Course description for study year 2024-2025
Course code
BIO600
Version
1
Credits (ECTS)
10
Semester tution start
Spring
Number of semesters
1
Language of instruction
English
Content
Learning outcome
Required prerequisite knowledge
Exam
The project assignment consist of an individual infographic on any topic relevant to the course. This infographic can be used for the oral exam, which is an elevator pitch. This oral exam is given in front of other students and examiners.It is possible to take both assessment parts again if they are not passed. This must be agreed upon with the course coordinator.
Coursework requirements
Course teacher(s)
Coordinator laboratory exercises:
Liv Margareth AkslandMethod of work
Overlapping courses
Course | Reduction (SP) |
---|---|
Food microbiology (MOT350_1) | 10 |