This course is optional and available for students from different options
Basic studies in microbiology, genetics, chemistry and biochemistry.
Food toxicology and risk assessment 5 ect
European food safety 5 ect
Any food science or food technology course
The student understands how the microbes are distributed into the food chain, the effect of intrinsic and extrinsic factors on microbial growth, how microbes can be inhibited in foods, how microbes are detected, identified and quantified in foods, basics of self-control and HACCP, microbial quality and quality control. The student can explain food spoilage processes and recognize the hazards of food and water pathogenic microorganisms and parasites including toxin production (moulds, cyanobacterial and algae toxins, biogenic amines and prions).
The exam is arranged 10 times every year. I-IV periods
The contents of the course include ecology of microbes, intrinsic and extrinsic factors of food, technology for inhibition of microbes, isolation, detection and typing of microbes, self-control and HACCP, microbiological quality, accreditation, spoilage of foods, and food and waterborne pathogens.
J.M. Jay et al. Modern Food Microbiology, 7th edition. Springer Science + Business media Inc. 2005, NY, USA. Parts I, II, III, V and VI. Additional material is found on the Moodle platform.
Self-studies consisting of searching for and reading scientific literature and materials available at relevant www-pages of institutions involved in food, water and environmental control like WHO, EFSA, FDA etc.
Course evaluation is based on the examination only.
Literature examination, evaluation according to scale 0-5.
The exam is arranged 10 times every year.
The moodle platform is used to aid the student to find relevant information.
Replaces the former course 864988 (MIKRO233) Food Microbiology 4 cr.