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
Home page active!
Welcome to Food Microbiology, quality management and food law!
Information regarding teaching aspects of the Corona pandemic at the end of the document!
The course starts on November 2 at 9.00, hopefully on Campus. The first day we will have a thorough presentation of the course so please note that this day is mandatory (obligatorisk). We will also divide you into working groups of approximately 3-4 students. The groups will have their first activity already this first afternoon. Some general words about our course: for many years, we have used a pedagogical approach, which puts quite a lot of responsibility on you as a student. As with any other course, and maybe even more so, this means that the learning outcome of “Food Microbiology, quality management and food law” is largely dependent on your own input. We encourage and give you space to find your own solutions to the tasks we give you. We believe that this is the best way to learn – for this course and for the future! We will be back with more info, but please contact us if you have any questions. The schedule will appear on the home page four weeks ahead of course start. Once again, welcome to the exciting world of food microbiology!
Su-lin and Hasse
How we do teaching on LV0111 with respect to the pandemic
We are all to follow the guidelines from Swedish authorities and the University when it comes to social distancing, hygiene and general precautions. Particularly important to note is that no student will fail to pass the course because of legitimate absence. This means, that if you have any suspected symptoms of disease, or in any other respect feel that you should stay at home in order not to spread the virus you should do so. As with any time you miss class, it can be repaired one way or another, and we will be helpful in this respect. Much of the teaching on LV0111 will take place on Campus, mainly because we believe this is the soul of our course! For the Food Agronomy students who did Basic Microbiology entirely via distance in Spring 2020, this will hopefully be your chance to get your hands dirty in the lab! In order to do this in the safest way, we also would like to have a discussion with each one of you before course start. You will receive a mail from us, and we would like you to answer a few questions, which are relevant for our preparations. If you don´t get this mail, please let us know!
Additional course evaluations for LV0111
Academic year 2020/2021Food microbiology, quality management and food law (LV0111-20158) 2020-11-02 - 2021-01-17
Academic year 2019/2020Food 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, at least 60 credits from first-cycle courses as entry requirements(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.