Syllabus academic year 2008/2009
(Created 2008-07-17.)

Higher education credits: 7,5. Grading scale: UG. Level: G1 (First level). Language of instruction: The course will be given in Swedish. YTHA01 overlap following cours/es: YTH202 och YTH202. Compulsory for: YL1. Course coordinator: Ingrid Blomqvist,, YTH. Assessment: Written examination and passed pratical assignment. Parts: 2. Home page:

The aim of the course is to give basic knowledge about microorganisms in our food, their presence, their development, and their different effects on foods as well as on consumers.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

The concept of microbiology is introduced. The groups of algae, protozoa, molds and yeasts, bacteria, and virus are presented together with their special requirements, properties and functions in relation to different food products. The nomenclature and concepts of microbiology are introduced. The requirements and needs of microorganisms are exemplified with how food products are affected by the presence of different microorganisms. Microscopy, sterile technique, substrate production, plate count techniques, and the analysis of results are demonstrated in laboratory exercises. The concept of classification is defined. Important genera and species of interest for food are exemplified. Different methods and procedures for identification of microorganisms are practised in the laboratory. The knowledge acquired is examined in theoretical as well as practical tests. Growth of bacteria and how to follow the growth is studied in a laboratory exercise. The influence of external parameters on the growth of bacteria is studied, and how this knowledge can be used to promote, hinder or completely eliminate growth in different food products.

Thougaard m fl: Grundläggande mikrobiologi med livsmedelsapplikationer. Studentlitteratur 2001. ISBN: 91-44-01569-0
Blomqvist,I: Grundkompendium för laborationer i mikrobiologi, YTH-livsmedel. KFS AB, Campus Helsingborg
Molin,G: Livsmedelsmikrobiologi. Kemicentrum, Lunds universitet


Code: 0107. Name: Written Examination.
Higher education credits: 4,5. Grading scale: UG. Assessment: Passed written examination.

Code: 0207. Name: Practical Examination.
Higher education credits: 3. Grading scale: UG. Assessment: Passed practical assignment.