MVI220 Food Microbiology
Showing course contents for the educational year 2017 - 2018 .
Course responsible: Hilde Marit Østlie, Hilde Marit Østlie, Hilde Marit Østlie
Teachers: Ingolf Figved Nes, Ingolf Figved Nes, Zhian Salehian, Zhian Salehian, Zhian Salehian, Helge Holo, Helge Holo, Cyril Alexander Frantzen, Cyril Alexander Frantzen, Bjørn Arne Lindstedt, Bjørn Arne Lindstedt, Bjørn Arne Lindstedt
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
Limits of class size:
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
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.
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 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.
Lectures and laboratory exercises with journals. Excursion to a food analysis laboratory/food production company if possible.
The course responsible may be contacted by e-mail: firstname.lastname@example.org.
Adams, M.R., Moss, M.O. and McClure, P. 2016. Food Microbiology, 4 th ed., Royal Society of Chemistry, Cambridge, UK.
Knowledge of microbiology equivalent to BIO130. Knowledge of biochemistry equivalent to KJB200.
Compulsory attendance at the first lecture in the course. Laboratory excercises and group assignment (if being done). Journals must be handed in for evaluation maximum two weeks after the exercise is completed. Compulsory participation on possible excursion. All mandatory activities have to be accomplished and approved to be admitted to examination.
Final exam (3.5 hours) counts 70 % of the final grade, must be passed. Laboratory journals and student presentation (if being done) count 30 % of the final grade, have to be approved.
Lectures: 40 hours. Laboratory exercises: 75 hours. Group assignment: 30 hours. Excursion: 5 hours. Preparations, report writing, self-study and exam: 150 hours. 300 hours in total.
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 selected examination papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått