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Food microbiology, quality management and food law

Microbes in food can make us sick, they can spoil food, or they are used to ferment food and beverages for taste and preservation. In this course, you learn about microbes from both food safety and food production perspectives, through independent group-work in the lab. You also see how this knowledge is applied to food quality 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

Course evaluation

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 Credits

Livsmedelsmikrobiologi, kvalitetsledning och livsmedelslagstiftning


Food Science

Education cycle

Bachelor’s level


Title Credits Code
Single module 15.0 0101

Advanced study in the main field

First cycle, has at least 60 credits in first-cycle course/s as entry requirementsBachelor’s level (G2F)

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.



Prior knowledge

Courses 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.


The 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


The 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.

Other information

  • 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 information

The 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.

Responsible department

Department of Molecular Sciences

Further information

Determined by: Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ)
Replaces: BI1159 och BI1029

Grading criteria

There are no Grading criteria posted for this course

Litterature list

  1. 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!

Course facts

The course is offered as an independent course: Yes Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38060 SEK Cycle: Bachelor’s level (G2F)
Subject: Food Science
Course code: LV0111 Application code: SLU-20039 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%