Course code MVI321

MVI321 Fermentation Microbiology

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Showing course contents for the educational year 2017 - 2018 .

Course responsible: Hilde Marit Østlie, Hilde Marit Østlie, Hilde Marit Østlie
Teachers: Linda Jean Gordon Hjeljord, Linda Jean Gordon Hjeljord, Svein Jarle Horn, Svein Jarle Horn, Svein Jarle Horn, Zhian Salehian, Zhian Salehian, Zhian Salehian
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
28
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
Preferential right:
M-MAT.
Course contents:

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 the fermentation industry. 

Learning outcome:
Students will gain knowledge and laboratory skills on identification, characterization and maintenance of microbiological cultures for fermentation purposes. Students will get familiar with the use of bacteria, yeasts and moulds in different fermented foods, as well as in industrial processes. Students will gain knowledge on connections between growth, metabolism and product properties.
Learning activities:
Lectures and laboratory exercises with journals. Excursion to a food fermentation company or the biogas laboratory at NMBU.
Teaching support:

The course responsible may be contacted by e-mail: hilde.ostlie@nmbu.no 

Canvas.

Syllabus:

Chapters from:

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.

Prerequisites:
Knowledge of food microbiology corresponding to MVI220, biochemistry corresponding to KJB200 and general microbiology corresponding to BIO130.
Recommended prerequisites:
Mandatory activity:

Compulsory attendance at

the first lecture in the courselaboratory exercises with journalsexcursion
Assessment:
Written exam (3.5 hours) counts 50% of the final grade. Laboratory journals count 50% of the final grade. Both the exam and the journals must be approved to pass the course.
Nominal workload:
Lectures: 20 hours. Laboratory exercises: 35 hours. Report writing: 50 hours. Excursion: 5 hours. Self-study: 40 hours.
Entrance requirements:
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.
Note:
-
Examiner:
An external examiner evaluates a minimum of 25 selected exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått