Course syllabus

Livsmedlens mikrobiologiska kvalitet
Food Microbilogical Quality

YTHA68, 7,5 credits, G1 (First Cycle)

Valid for: 2016/17
Decided by: Education Board C
Date of Decision: 2016-04-12

General Information

Depth of study relative to the degree requirements: First cycle, has less than 60 credits in first-cycle course/s as entry requirements.
Language of instruction: The course will be given in Swedish

Aim

The aim is to implement the knowledge about microorganisms in food and give the students opportunity to carry out an HACCP-analysis.  Food safety work in food industry is highlight by lectures and by a project work. A further aim of the course is to give knowledge about as public food control and legislation on food safety.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

• have knowledge about pathogenic bacteria that can be present in food
• have knowledge of vermins and pests, industrial cleaning, and quality systems
• be aquainted with laws and regulations on food safety and public control
• be able to design a control programme for a limited food production activity, based on HACCP-principles
• be able to carry out a study with the purpose of safe food production

 

Competences and skills
For a passing grade the student must

• be able to do and present a project.

 

Contents

Food poisoning, hygiene and control programmes (including development of a HACCP analysis). The course also includes quality control programs, legislation concerning food safety and public control in the food chain. A project about food safety is included in the course.

Examination details

Grading scale: UG
Assessment: Project presentations, laboratory experiments, written assignments.

Parts
Code: 0117. Name: Laboratory Experiments.
Credits: 0. Grading scale: UG. Assessment: Passed report
Code: 0217. Name: Report, Food Safety.
Credits: 5. Grading scale: UG. Assessment: Passed report.
Code: 0317. Name: Project: Food Poisoning.
Credits: 1. Grading scale: UG. Assessment: Approved project presentation
Code: 0417. Name: Assignments and Seminar.
Credits: 1,5. Grading scale: UG. Assessment: Passed report and passed oral presentation.

Admission

Required prior knowledge: YTHA71 Food Chemistry I and YTHA73 Food Microbiological Bases
The number of participants is limited to: No
The course overlaps following course/s: YTHA65

Reading list

• Thougaard m fl: Grundläggande mikrobiologi med livsmedelsapplikationer. Studentlitteratur, 2007, ISBN: 978-91-44-00656-7.
• Israelsson T: Offentlig kontroll enligt Livsmedelslagen. Studentlitteratur , 2012, ISBN: 978-91-44-08378-0.

Contact and other information

Course coordinator: Caroline Linninge, caroline.linninge@food.lth.se
Course homepage: http://www.livsmedel.lth.se
Further information: Laboratory works, group exercises, project work, study visits, lectures by visitors are compulsory. In case of legal impediment the student could accomplish an individual task with equivalent content.