Food microbiology, quality management and food law
We all expect the food that we eat to be safe and not spoiled by bacteria or moulds – but how do you achieve this, both during food production and at home? As the “food microbiologist” on the course, you will get to know the bacteria, yeasts and moulds relevant for food, and how to handle them in the lab. You will also gain an overview of parasites and viruses in food.
Intensive lab-work in groups develops your confidence and independence in solving complex problems and in designing lab experiments. You gain hands-on experience with real-life examples, analysing of foodborne microbes that make us sick, as well as the “good bugs” used in food fermentation. This is complemented by lectures and group exercises.
You explore different styles of communication, from formal scientific writing, to reporting to the food industry. You work with the universal tool HACCP, used in the food industry for food safety. To set this in the wider context of the conditions and requirements for handling food, you are also introduced to the framework for food law in Sweden and Europe.
Information from the course leader
Our course starts on Tuesday 1 Nov at 9:00, and we hit the ground running, with an overview of the course, some warm-up exercises, forming groups, and the first lecture starting already before lunch. Come prepared for a full day, which finishes with you working in your groups to design and plan your experiments for the following week.
We also ask that you please be a bit flexible with the Wednesday afternoon also (2 Nov). Usually teaching is not scheduled for Wednesday afternoons, but because Friday 4 Nov is teaching-free (before All Saints weekend), you will need to use some of Wednesday afternoon for writing and refining your lab protocols.
See you in the BioCenter C212 on Tuesday, 9:00 (note, not 9:15)!
Su-lin and Hasse
The course evaluation is now closed
LV0111-20039 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for LV0111
Academic year 2021/2022
Food microbiology, quality management and food law (LV0111-20095)
2021-11-02 - 2022-01-16
Academic year 2020/2021
Food microbiology, quality management and food law (LV0111-20158)
2020-11-02 - 2021-01-17
Academic year 2019/2020
Food microbiology, quality management and food law (LV0111-20036)
2019-11-01 - 2020-01-19
LV0111 Food microbiology, quality management and food law, 15.0 CreditsLivsmedelsmikrobiologi, kvalitetsledning och livsmedelslagstiftning
Education cycleBachelor’s level
Advanced study in the main fieldFirst cycle, has at least 60 credits in first-cycle course/s as entry requirementsBachelor’s level (G2F)
Prior knowledgeCourses equivalent to:
- 60 credits Food science, of which
- 5 credits Biochemistry,
- 5 credits Cellbiology
- 5 credits Microbiology
Knowledge equivalent to English 6 from upper secondary school.
ObjectivesThe course aims at giving a deeper knowledge on the positive and negative impact on foodstuff of microorganisms. Training to perform microbiological analyses and to evaluate and communicate the corresponding results is a considerable part of the course.
After completion of the course the student should be able to:
- describe and summarize ecology, physiology and taxonomy for microorganisms relevant to production and handling of foodstuff
- describe and exemplify the importance of the chemical and physical characteristics of raw material and foodstuff for the growth and activity of microorganisms
- describe and explain the spoiling and pathogenic activities of foodborne microorganisms and strategies to prevent these
- describe and explain the role of microorganisms in food production
- independently use and evaluate microbiological methodology and interpret the corresponding results
- describe and evaluate quality management systems (HACCP)
- describe and discuss relevant parts of food law
ContentThe module food microbiology contains:
- the interaction between foodstuff and microorganisms
- foodstuff as substrate and environment
- storage methods
- spoilage of foodstuff
- microorganisms that are used in food production
- ecology and physiology of pathogenic bacteria in foodstuff
- methodology for isolation and identification of microorganisms
The modules quality management and food legislation contain:
– quality management systems, primarily HACCP (Hazard Analysis and Critical Control Points)
– risk evaluation and risk management
– basis of law
– food law
– administrative law
The course content is treated in lectures, compulsory laboratory practicals and group exercises. Training to perform microbiological analyses and to evaluate and communicate the corresponding results is a considerable part of the course.
Formats and requirements for examination- Passed written exam
- Approved participation in laboratory practicals with written and oral reports
- Approved individual and group projects
- If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
- If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
- If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
- The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
- If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
Additional informationThe prerequisite of 60 ECTS credits in Food Science can be achieved by the fact that higher university credits in animal and plant physiology are counted as higher education credits in food science.
Department of Molecular Sciences
- Food Microbiology 4th edition Författare: Martin Ray Adams, Maurice O Moss, Peter McClure ISBN: 978-1849739603 Comment: You will probably manage with older editions although there will be some nice updates in the new one!