Course code MVI220

MVI220 Food Microbiology

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Showing course contents for the educational year 2020 - 2021 .

Course responsible: Hilde Marit Østlie
Teachers: Zhian Salehian, Bjørn Arne Lindstedt
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
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
Preferential right:
Course contents:
Course in the bachelor programme Food Science and Nutrition. 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. The topics will be highlighted in lectures and laboratory exercises. Sustainable food and food production are an important foundation in the field. The UN’s sustainability goals include ensuring sufficient food and safe food and to achieve this, competence is required in all central topics of the course.
Learning outcome:


On completion of the course the student should have:

  • General knowledge about how microbes develop and how they can be controlled in food.
  • Necessary knowledge about methods for general and specific analysis of microbial groups in foods.
  • A perspective of the newest developments in the field.


On completion of the course the student should have:

  • Experiences with laboratory projects within food microbiology.
  • Laboratory skills in microbiology related to sampling and analysis of foods.
  • Skills to find scientific literature on relevant topics in books and scientific journals. 

General competence

On completion of the course the student should:

  • Understand possibilities and limitations related to food microbiology.
  • Be able to plan and perform microbiological analysis of various foods.
  • Have an overview of typical groups of microbes in different foodstuffs and what affect their growth and survival.
Learning activities:
Lectures and laboratory exercises with journals. Excursion to a food analysis laboratory/food production company if possible.
Teaching support:

The course responsible and other teachers may be contacted during office hours or by e-mail


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 and knowledge of biochemistry equivalent to KJB200.
Recommended prerequisites:
Mandatory activity:
Compulsory attendance at the first lecture in the course and preparation of media and compulsory laboratory excercises. 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, and must be passed. Laboratory journals (written in groups or individually) count 30 % of the final grade, and have to be approved to qualify for the exam. All parts of the examination must be passed.
Nominal workload:
Lectures: 40 hours. Laboratory exercises: 75 hours. Excursion: 5 hours. Preparations, report writing, self-study and exam: 180 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 all examination papers. Laboratory journals are assessed by internal examiners.
Examination details: :