Course code MVI220

MVI220 Food Microbiology

Norsk emneinformasjon

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Showing course contents for the educational year 2014 - 2015 .

Course responsible: Hilde Marit Østlie
Teachers: Zhian Salehian, Anbjørg Rangberg
ECTS credits: 10
Faculty: Department of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Minimum 5, maximum 50 students. Max. group size for laboratory exercises: 25.
Teaching exam periods:
This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel, .
Course frequency: Annually
First time: Study year 2009-2010
Preferential right:
Course contents:
Central topics: Foods as ecological niches. Relevant microbial groups. Microbes found in raw materials and foods that are detrimental to quality. Factors that influence the development of microbes in food. Qualitative and quantitative methods for detection and characterisation of microbes. Infections and intoxications caused by food microbes. Physical, chemical and biological methods for controlling microbes. Fermentations.
Learning outcome:
Students will gain: 1) basic knowledge of microbial development, control and management of foods 2) insight into methods for general and specific analysis of microbial groups in foods 3) laboratory skills in microbiology to be used when handling and analyzing foods 4) individual, independent experiences with laboratory projects 5) an understanding of the possibilities and limitations of food microbiology 6) a perspective of the newest developments in the field.
Learning activities:
Lectures, laboratory exercises with journals and group work. Excursion to a food analysis laboratory/food production company if possible.
Teaching support:
The course responsible may be contacted by e-mail:
Adams, M. R. and Moss, M. O., 2008, Food Microbiology, 3rd Edition, The Royal Society of Chemistry, Cambridge, UK.
Knowledge of microbiology equivalent to BIO130. Knowledge of biochemistry equivalent to KJB200.
Recommended prerequisites:
Mandatory activity:

Compulsory attendance at the first lecture in the course. Laboratory excercises and group work. Journals must be handed in for evaluation maximum two weeks after the exercise is completed. Compulsory participation if an excursion is scheduled in the course. All mandatory activities have to be accomplished and accepted before examination can take place.

Final exam (3.5 hours) counts 70 % of the final grade, must be passed. Laboratory journals and student presentation count 30 % of the final grade, have to be approved.
Nominal workload:
Lectures: 40 hours. Laboratory exercises: 75 hours. Group work: 30 hours. Excursion: 5 hours. Preparations, report writing, self-study and exam: 150 hours. 300 hours in total.
Entrance requirements:
Special requirements in Science
Reduction of credits:
Type of course:
Lectures: 4 hours/week. Laboratory exercises: 6 hours/week
All mandatory activities have to be accomplished and accepted before examination can take place.
An external examiner assesses 25 randomly selected examination papers.
Allowed examination aids: No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått