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BIO600_1

Food Microbiology

This is the study programme for 2019/2020. It is subject to change.


Food as ecological niches. Foodborne bacteria. Infections and intoxications connected to intake of food. Chemical and physical factors affecting microorganisms in foods. Quality assurance and qualitative and quantitative methods for detection and control of microorganisms in food.

Learning outcome

The student will have knowledge on the presence of pathogenic and spoilage microorganisms associated with different foods. The student will have specific knowledge on actual microorganisms in different raw materials and the health risk of food borne infections and intoxications. The student will understand how microorganisms grow, and can be used in a positive manner and also controlled in foods. The student will understand how to use qualitative and quantitative analysis of microorganisms based on theory as well as practical work. The student will have knowledge on physical, chemical and microbiological methods to control both quality and health risks in foods.

Contents

Food as ecological niches. Foodborne bacteria. Infections and intoxications connected to food raw materials and processed foods. Chemical and physical factors affecting microorganisms in foods. Qualitative and quantitative methods for detection of microorganisms in food. Inactivation of microorganisms and food fermentations.

Required prerequisite knowledge

None.

Exam

Weight Duration Marks Aid
Written exam1/14 hoursA - FNone permitted

Coursework requirements

Laboratory protocol
Mandatory lab assignments are to be completed at the times and in the groups that are assigned and published. Absence due to illness or other reasons must be communicated to the laboratory personnel as soon as possible. One cannot expect that provisions for completion of the lab assignments at other times can be made, unless prior arrangements with the laboratory personnel have been agreed.
Failure to complete the assigned labs on time or not having them approved will result in barring from taking the course exam.

Course teacher(s)

Course coordinator
Jan Thomas Rosnes
Head of Department
Gro Johnsen

Method of work

Lectures 4 hours per week, 5x4 hours laboratory practice.
Language of tuition is Norwegian or English.

Overlapping courses

Course Reduction (SP)
Food microbiology (MOT350_1) 10

Open to

Master level studies at the Faculty of Science and Technology.

Course assessment

Forms and/or discussion.

Literature

Jay, J. M., Loessner, M. J., Golden, D. A. (ed.) "Modern Food Microbiology", 7th ed. 2005/2006 (sec.print). 1.History of Microorganisms in Food, 2.Taxonomy, Role, and Significance of Microorganisms in Foods, 3.Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth, 4.Fresh Meats and Poultry, 5.Processed Meats and Seafoods, 6.Vegetable and Fruit Products, 7.Milk, Fermentation, Fermented, and Nonfermented Dairy Products, 8.Nondairy Fermented Foods and Products, 9.Miscellaneous Food Products, 10.Culture, Microscopic, and Sampling Methods, 11.Chemical, Biological, and Physical Methods, 12.Bioassay and Related Methods, 13.Food Protection with Chemicals and Biocontrol, 14.Food Protection with Modified Atmospheres, 16.Protection of Foods Using Low Temperatures, and Characteristics of Psychrotrophic Microorganisms, 17.Protection of Foods Using High Temperatures, and Characteristics of Thermophilic Microorganisms, 20.Indicators of Food Microbial Quality and Safety, 21.The HACCP and FSO System, and Food Safety, 22. Introduction to Foodborne Pathogens, 23.Staphylococcal Gastroenteritis, 24.Food Poisoning Caused by Gram-Positive Sporeforming Bacteria, 25.Foodborne Listeriosis, 26.Foodborne Gastroenteritis Caused by Salmonella and Shigella, 27.Foodborne Gastroenteritis Caused by Escherichia Coli, 28.Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species, 29.Foodborne Animal Parasites, 31.Viruses and Some other Proven and Suspected Foodborne Biohazards.


This is the study programme for 2019/2020. It is subject to change.

Sist oppdatert: 13.11.2019

History