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LV0111

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

Hej!

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

Syllabus and other information

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 Food science
Course code: LV0111 Application code: SLU-20039 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%