Syllabus academic year 2010/2011
(Created 2010-07-25.)
Credits: 15. Grading scale: UG. Cycle: G1 (First Cycle). Language of instruction: The course will be given in Swedish. Compulsory for: YL1. Course coordinator: Crister Olsson,, YTH. Assessment: Written examination, laboratory experiments. Parts: 2. Further information: Written examination, laboratory works, group exercises in chemistry, assignment in mathematics, study visits, base group meetings. Group exercises in chemistry and study visits are compulsory. In case of legal impediment the student could accomplish an individual task with equivalent content. Home page:

To introduce food, give basic knowledge in biology, especially microbiology and chemistry as well as knowledge about the large groups of nutrtive compounds in foods.

Knowledge and understanding
For a passing grade the student must

define foods and food additives, give details about regulations concerning additives and give examples of additives

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

explain and apply phenomena and terms such as solubility, hydrophilic, hydrophobic, hydrolysis, condensation, monomer, dimer, polymer etc.

describe how water and nutritive substances can be bound in foods, and understand relations between food structure and its content

define and use the terms pH, acid, base, oxidation, reduction, amount of substance

describe and explain conditions and problems concerning drinking water supply, water purification, good water quality

define the concept of microbiology, which groups that are included and the typical characteristics of each group.

describe how a unicellular organism is built up and how its organelles function.

understand the background for bacteriological systematics based on the 16S rRNA gene.

explain the rules for of nomenclature of individual species in microbiology.

be familiar with the presence and typical properties of the most important bacterial genera within food microbiology.

describe the general environmental requirements of different microorganisms and how the media may be chosen.

explain concepts that are frequently used in the microbiological nomenclature

explain the fermentation process and give examples on when fermentation is used, and which microorganisms that are involved.

describe microbial growth with the influence of different environmental factors and to be able to illustrate the growth in a graph and identify the different growth phases.

describe the role of microorganisms in nature.

Skills and abilities
For a passing grade the student must

measure water content and water activity and execute calculations concerning content

measure pH using a pH-meter

be able to use sterile technique, and understand why it is used

be able to make different bacteriological substrates, use plate count methods, read, count and report results in a correct way

be able to handle the different types of microscopes available in the laboratory and achieve the best visualization of individual microorganisms.

get knowledge of the methods for classification and identification of microorganisms, especially bacteria, molds and yeasts.

be able to use simple biochemical methods for identification as for instance Gram-stain, oxidase- and catalase-tests.

The course introduces foods and approximate content of compounds in food and gives microbiological and food chemical bases. Food chemistry deals with water, lipids, carbohydrates and proteins and their most important properties. 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 practiced in the laboratory. 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.

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

Furugren, B: Livsmedelskemi och matkunskap. Kemiska grunder. Kompendium.
Thougaard m fl: Grundläggande mikrobiologi med livsmedelsapplikationer. Studentlitteratur 2007. ISBN: 978-91-44-00656-7
Molin G. Livsmedelsmikrobiologi.
Laborationshandledning. Crister Olsson


Code: 0109. Name: Written Examination1.
Higher education credits: 7,5. Grading scale: UG. Assessment: Passed written exam.

Code: 0209. Name: Written Examination 2.
Higher education credits: 7,5. Grading scale: UG. Assessment: Passed written exam.