Course syllabus

Livsmedelsmikrobiologi
Food Microbiology

KMB023, 7,5 credits, G2 (First Cycle)

Valid for: 2014/15
Decided by: Education Board C
Date of Decision: 2014-04-14

General Information

Main field: Food Technology and Nutrition.
Compulsory for: B4-lm, MBIO1, MLIV1
Language of instruction: The course will be given in English on demand

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.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

Competences and skills
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.

Examination details

Grading scale: TH
Assessment: Written examination and written reports. An oral presentation based on a literature study is included in the assessment.

Admission

Admission requirements:

The number of participants is limited to: No

Reading list

Contact and other information

Course coordinator: Professor Peter Rådström, Peter.Radstrom@tmb.lth.se
Course homepage: http://www.tmb.lth.se