Syllabus 2009/2010 KMB023

Syllabus academic year 2009/2010
(Created 2009-08-11.)

FOOD MICROBIOLOGY

KMB023

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, Barbel.Hahn-Hagerdal@tmb.lth.se, 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: http://www.tmb.lth.se.

Aim
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

be familiar with microbial agents of foodborne illness.
comprehend the principles of fermented foods, food preservation, food spoilage and microbiological examination of foods.

Skills and abilities
For a passing grade the student must

obtain the skills to perform microbiological food examination and food fermentation.

Judgement and approach
For a passing grade the student must

write a critical report based on scientific papers and orally present the material.

Contents
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.

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