Food Microbiology
Course description
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.
Entry Requirements
- 15 credits Food science
- 5 credits Biochemistry
- 5 credits Cell biology
- 5 credits Microbiology
Course facts
LV0089, Food Microbiology, 7.5 Hp
Print syllabus
Syllabus
Level
First cycle (G1F)
Main field of study
Food Science, Biology
Grading Scale
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.
Course language
English
Entry Requirements
- 15 credits Food science
- 5 credits Biochemistry
- 5 credits Cell biology
- 5 credits Microbiology
Objectives
The course aims at giving deeper knowledge on the positive and negative impacts that microorganisms have on foodstuff. Training to perform microbiological analyses and to evaluate and communicate the corresponding results is a substantial part of the course. After completion of the course the student should be able to:
- describe and summarize ecology, physiology and taxonomy of 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
Content
The course content is covered in lectures, compulsory laboratory practicals and group exercises. Training to perform microbiological analyses and to evaluate and communicate the corresponding results is a substantial part of the course. Course topics include:
- the interaction between foodstuff and microorganisms
- foodstuff as substrate and environment
- storage methods
- ecology and physiology of pathogenic bacteria in foodstuff
- methodology for isolation and identification of microorganisms
- spoilage of foodstuff
- microorganisms that are used in food production
- introduction to HACCP (Hazard Analysis and Critical Control Points)
Examination Formats and Requirements for Passing the Course
- Passed quizzes and oral exam - Approved participation in laboratory practicals with written and oral reports - Approved individual and group projects
Responsible Department/Equivalent
Department of Molecular Sciences
Supplementary information
Included in program
- Food Science (BSc)
- Agricultural Science with a Specialisation in Food Science
Module set
| Title | Credits | Code |
|---|---|---|
| Quiz, lab tasks, presentations | 4.5 | 0201 |
| Pathogen lab report | 1.5 | 0202 |
| Oral examination | 1.5 | 0203 |
The Course Replaces
BI1159, BI1029, LV0111