Syllabus academic year 2010/2011
(Created 2010-07-25.)
FOOD MICROBIOLOGYKMB023
Credits: 7,5. Grading scale: TH. Cycle: G2 (First Cycle). Main field: Technology. Language of instruction: The course will be given in English on demand. Compulsory for: B4lm, MBIO1, MLIV1. Course coordinator: Professor Peter Rådström, Peter.Radstrom@tmb.lth.se, Applied Microbiology. 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

Skills and abilities
For a passing grade the student must

Judgement and approach
For a passing grade the student must

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.