MVI321 Fermentation Microbiology
Showing course contents for the educational year 2019 - 2020 .
Course responsible: Hilde Marit Østlie
Teachers: Anna Dysvik, Hanne Ida Skaar, Svein Jarle Horn, Zhian Salehian
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
This course starts in August block. This course has teaching/evaluation in August block.
Course frequency: Annually.
First time: Study year 2004-2005
M-Mat will have first priority. Furthermore, academic background is used (Food microbiology corresponding to MVI220, Biochemistry corresponding to KJB200 and General microbiology corresponding to BIO130) and when you showed interest in the course.
The following topics are covered both theoretically and practically by lectures and laboratory exercises:
1) Systematics for bacteria, yeast and mould that are used in the food industry.
2) Metabolism, stability / lability and bacteriophage problems of lactic acid bacteria.
3) Production, use, control and maintenance of cultures for fermentation purposes.
4) Use of fungi and yeasts in fermented foods and industrial processes.
On completion of the course the student should have:
- Knowledge about the use of bacteria, yeasts and moulds in different fermented foods, as well as in industrial processes.
On completion of the course the student should be able to:
- Identify, characterize and maintain microbial cultures for fermentation purposes.
- Find scientific literature on relevant topics in books and scientific journals.
On completion of the course the student should:
- Understand the relationship between growth, metabolism and product properties in fermenteted products.
Lectures and laboratory exercises with journals. Excursion to a food fermentation company or the biogas laboratory at NMBU.
The course responsible and other teachers may be contacted by e-mail. firstname.lastname@example.org.
Lahtinen, S., Ouwehand, A., Salminen, S. and von Wright, A. 2012. Lactic Acid Bacteria-Microbiological and Functional Aspects, 4 th ed., CRC Press, New York.
Deacon, J. 2006. Fungal Biology, 4th edition, Blackwell Publishing Ltd.
Doyle, M. P and Beuchat, L. R. 2007. Food Microbiology- Fundamentals and Frontiers. ASM Press. Washington, DC.
Further syllabus will be announced at the start of the course.
Knowledge of food microbiology corresponding to MVI220, biochemistry corresponding to KJB200 and general microbiology corresponding to BIO130.
Mandatory attendance on the first lecture in the course and all laboratory exercises.
Mandatory attendance on eventual excursion.
Written exam (3.5 hours) counts 50% of the final grade. Laboratory journals count 50% of the final grade. Laboratory journals must be passed to qualify for the final exam. Both the exam and the journals must be approved to pass the course.
Lectures: 20 hours. Laboratory exercises: 35 hours. Report writing: 50 hours. Excursion: 5 hours. Self-study: 40 hours. In total 150 hours.
Special requirements in Science
Reduction of credits:
Type of course:
Lectures: 6-8 hours/week. Laboratory exercises: 8 hours the first week, 24 hours the second week and 3 hours the third week.
Some students may be asked to complete a practical test in laboratory skills (and get it approved) to participate in the course. The test will be given during Monday/Tuesday in week 33.
An external examiner evaluates a minimum of 25 selected exam papers. Laboratory journals are assessed by internal examiners.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Continuous exam: A - E / F