MVI322 Pathogenic Microorganisms
Showing course contents for the educational year 2022 - 2023 .
Course responsible: Helge Holo, Morten Kjos
Teachers: Helge Holo
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
Course frequency: Annually
First time: Study year 2004-2005
Foodborne microbes cause substantial disease and economic losses worldwide. Knowledge about these microbes and how to avoid them in food is instrumental to reduce foodborne disease in agreement with UN Sustainable Development Goals. The course will give an overview on food and waterborne pathogenic organisms: Biology and pathogenesis. Preventive measures. Routes of infection. Toxins. Epidemiology. Detection and tracing of pathogens by modern molecular tools.
- Know all the most important food pathogens (bacteria, virus, parasites), their reservoirs and the symptoms they cause.
- Have knowledge about how the food pathogens cause disease.
- Know important foodborne toxins of microbiological origin.
- Be able to isolate and identify pathogenic bacteria from food.
- Be able to generate hypotheses about likely sources of microbial contamination of food and water.
- Be able to contribute in investigation of pathogen transmission routes.
- The student is able to perform the preparations, techniques and analyses employed in the course.
- The student masters the instruments and equipment used in the course.
- Be able to inform non-professional about foodborne pathogens.
- Be able to contribute to measures aiming at reducing risks for the spread of foodborne pathogens from food, water, animals and humans.
The teaching will be given as lectures and discussion groups and one practical laboratory excercise. Each student will write a report based on scientific literature on a relevant topic. The students will present the reports in the discussion groups.
The course responsible may be contacted by e-mail: firstname.lastname@example.org.
Granum PE (red.) (2015): Matforgiftning. Smitte gjennom mat og vann. 4. utg. Cappelen Damm ISBN 978-82-02-47788-2
Or, in Enlish: Food Microbiology: Fundamentals and Frontiers, Fourth Edition Author: Michael P. Doyle and Robert L. Buchanan. ASM Press. 2013. CHAPTERS 10, 11, 12, 14, 15, 16, 17, 18 , 19, 20, 21, 24, 25, 26, 27, 28
Additional material will be handed out.
Microbiology corresponding to BIO130. Biochemistry corresponding to KJB200.
Food microbiology. Some knowledge of immunology is beneficial.
4 laboratory excercises, each of 2 hours. 1 report for the lab course.
Literature assignment.. Oral presentation of literature assignment (15 minutes) is mandatory.
Combined assessment of assignment and written examination. The assignment paper counts 25 % and must be handed in within a given deadline. The written exam counts 75 %. To pass the course, all evaluations needs to be passed.
Lectures/discussion groups/lab: 42 hours. Literature paper: 40 hours. Self-study: 168 hours.
Special requirements in Science
Reduction of credits:
Type of course:
Lectures,discussion groups and laboratory excercise: 3 hours per week.
An external examiner approves the examination questions and marks 25 randomly selected examination papers. An internal examinar approves the literature assignment.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Combined Assessment: Letter grades