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. Please note that changes may occur.

Facts

Course code

BIO600

Version

1

Credits (ECTS)

10

Semester tution start

Spring

Number of semesters

1

Language of instruction

English

Offered by
Time table

View course schedule

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.

Learning outcome

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

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

Compulsory attendance in at least 80% of the lectures.

Course teacher(s)

Coordinator laboratory exercises:

Liv Margareth Aksland

Method of work

Lectures and group discussions in class.

Overlapping courses

Course Reduction (SP)
Food microbiology (MOT350_1) 10

Course assessment

There must be an early dialogue between the course supervisor, the student union 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 subject evaluation must be carried out at least every three years. Its purpose is to gather the students experiences with the course.

Literature

Search for literature in Leganto