Course syllabus

Livsmedlens kemiska och mikrobiologiska grunder
Food, Chemical and Microbiological Bases

YTHA70, 15 credits, G1 (First Cycle)

Valid for: 2014/15
Decided by: Education Board C
Date of Decision: 2014-04-14

General Information

Language of instruction: The course will be given in Swedish

Aim

To give basic knowledge in food microbiology and chemistry.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

• understand basic chemistry such as the components of the atom, the composition of molecules, chemical bonds, the periodic table and chemical reactions
• explain and apply phenomena and terms such as solubility, hydrophilic, hydrophobic, hydrolysis, condensation, monomer, dimer, polymer etc.
• define and use the terms pH, acid, base, oxidation, reduction, amount of substance
• describe how water and nutritive substances can be bound in foods, and understand relations between food structure and its content
• explain the meaning of compounds, mixtures, principles of structure of compounds (especially nutritive compounds as lipids, carbohydrates, proteins), common relations between the structure and properties of compounds
• have knowledge about conditions and problems concerning drinking water supply, water purification, good water quality
• have knowledge about food additives
• define the concept of microbiology, which groups of organisms  that are included and the typical characteristics of each group and their function in nature.
• describe how a unicellular organism is built up and how it functions.
• understand microbiological systamatics based on morphology, biochemical activities and genetics.
• be familiar with the most important bacterial genera within food microbiology; their occurrence and typical properties.
• describe how microbial populations grow and die and how different environmental conditions influence growth.
• explain the fermentation process and give examples on when fermentation is used, and which microorganisms that are involved.

 

Competences and skills
For a passing grade the student must

• be able to measure water content, water activity  and pH
• execute calculations concerning content and quantities
• be able to use sterile technique and cultivate common bacteria
• be ble to read plates, count colonies and report the results in a correct way
• be familiar with methods and techniques used for identification of microorganisms by simple biochemical methods and microscopy.

 

Judgement and approach
For a passing grade the student must

 

• realize that knowledge in chemistry facilitates a deeper understanding of food properties
• have established an insightful relation to microorganisms

 

Contents

The course introduces foods and the general content of compounds in food and gives microbiological and food chemical bases. The basic chemistry includes the components of the atom, the composition of molecules, chemical bonds, the periodic table and chemical reactions. Food chemistry deals with water, lipids, carbohydrates and proteins and their most important properties.

The concept of microbiology is introduced with focus on food applications. Different groups of microorganisms are presented together with their properties, functions  and special growth requirements. Specific nomenclature and concepts of microbiology are introduced. Laboratory practices cover microscopy, aseptic techniques, substrate preparations, plate count and calculations of result.

The teaching is based on lectures, laboratory work, and exercises.

Examination details

Grading scale: UG
Assessment: Written examination, laboratory experiments.

Parts
Code: 0109. Name: Written Examination1.
Credits: 7,5. Grading scale: UG. Assessment: Passed written examination1.
Code: 0209. Name: Written Examination 2.
Credits: 7,5. Grading scale: UG. Assessment: Passed written examination 2.
Code: 0309. Name: Laboratory Experiments 1.
Credits: 0. Grading scale: UG.

Admission

The number of participants is limited to: No

Reading list

• Bo Furugren: Kemiska grunder för livsmedels- och koststudier. 2011, Kompendium.
• Herluf Thougaard et al.: Grundläggande mikrobiologi med livsmedelsapplikationer. Studentlitteratur AB, 2007, ISBN: 978-91-44-00656-7.
• Molin Göran: Livsmedelsmikrobiologi. 2009, Kompendium.
• Bo Furugren: Matens molekyler, Livsmedelskemi och matkunskap. 2011, Kompendium.

Contact and other information

Course coordinator: Eva Jonsson, Eva.Jonsson@food.lth.se
Course homepage: http://www.livsmedel.lth.se
Further information: Written examinations. Laboratory works, guest lectures and study visits are compulsory. In case of legal impediment the student should accomplish an individual task with equivalent content.