Print Syllabus

Syllabus

LV0120 Food hygiene, 15.0 Credits

Livsmedelshygien

Subjects

Food Science Food science

Education cycle

Master’s level

Modules

Title	Credits	Code
Basic microbiology and food microbiology	4.0	0102
Food hygiene and foodborne pathogens	4.0	0103
HACCP (risk assessment and risk management)	5.0	0104
Laboratory exercises (incl. Laboratory reports	2.0	0105

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirements
Master’s level (A1N)

Grading scale

Language

Swedish

Prior knowledge

Knowledge corresponding to 180 credits, of which 90 credits in one of the following fields of study: biology, animal science, food science, nutrition, public health science, medicine, environmental science, chemistry, food and meal science, dietary science.



The prerequisite can also be met in other ways that provide equivalent knowledge.

Objectives

After completing the course, the student should be able to:

• assess the factors in food that affects the growth and survival of microorganisms and the destructive and harmful properties of the organisms

• demonstrate the ability to evaluate methods for preventing microbial problems in food

• describe hygienic analysis of food and demonstrate the ability to interpret analytical results

• account for risk assessment and risk management and demonstrate the ability to evaluate quality management systems

Content

The course is divided into three parts:

Basic microbiology and food microbiology:

• basic microbiology

• factors affecting the survival and growth of micro - organisms in food

• presence of microorganisms in different types of food

• microbial spoilage of food and the organisms that cause it

• food microbiological analyzes

Food hygiene and foodborne pathogens:

• spread / contamination of microorganisms in food

• important pathogenic microorganisms and the diseases they cause

• toxins and allergens in food

• food hygiene and methods of protecting and storing food

HACCP:

• risk assessment and risk management as well as quality management systems, primarily HACCP

Grading form

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Formats and requirements for examination

Oral, practical and written exams and work reports.

Passed exams and presentations of assignments as well as approved attendance at compulsory parts of the course.

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.

• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.

• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.

• For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Responsible department

Department of Biomedicin Sciences and Veterinary Public health

Cooperating departments: