MENY
Dette er studietilbudet for studieår 2020-2021.


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.

Contents

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

Weight Duration Mark Supporting materials
Written exam1/14 hoursA - FNone 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
Gro Johnsen

Method of work

Lectures 4 hours per week, 5x4 hours laboratory practice.
Language of tuition is Norwegian or English.

Overlapping courses

Course Reduction (credits)
Food microbiology (MOT350_1) 10

Open to

Students on the Bachelor programme in Biological Chemistry can be accepted, where there is capacity.

Course assessment

Forms and/or discussion.

Literature

Litteratur/pensum blir publisert så snart det er klargjort av emneansvarlig/faglærer


Dette er studietilbudet for studieår 2020-2021.

Last updated: 04.08.2020