Syllabus academic year 2007/2008

Higher education credits: 7,5. Grading scale: TH. Level: G2 (First level). Language of instruction: The course will be given in English on demand. Compulsory for: MBIO1, MLIV1. Optional for: B4lm. Course coordinator: Professor Bärbel Hahn-Hägerdal,, Teknisk mikrobiologi. Prerequisites: KBK011, KMB060. Assessment: Written examination and written reports. An oral presentation based on a literature study is included in the assessment. Home page:

The aim of the course is to give the students the essence of modern food microbiology through using relevant examples from the food industry.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

Judgement and approach
For a passing grade the student must

The course covers the following themes; growth and survival of microorganisms in foods, preservation, food spoilage, food pathogens, fermented foods, genetic modified organisms, and rapid detection methods.

Adams, M.R. and Moss, M.O., Food Microbiology, Second Edition, The Royal Society of Chemistry, UK. Laboratory manual.