Print Syllabus

Syllabus

LV0089 Food Microbiology, 7.5 Credits

Livsmedelsmikrobiologi

Subjects

Food Science Biology Food Science

Education cycle

Bachelor’s level

Modules

Title	Credits	Code
Quiz, lab tasks, presentations	4.5	0201
Pathogen lab report	1.5	0202
Oral examination	1.5	0203

Advanced study in the main field

First cycle, has less than 60 credits in first-cycle course/s as entry requirements
Bachelor’s level (G1F)

Grading scale

Language

English

Prior knowledge

Courses equivalent to:

- 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)

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

• Passed quizzes and oral exam

• Approved participation in laboratory practicals with written and oral reports

• Approved individual and group projects

• 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 Molecular Sciences