Course syllabus

Livsmedlens mikrobiologiska kvalitet
Food Microbilogical Quality

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

Valid for: 2020/21
Decided by: PLED LIV
Date of Decision: 2020-03-23

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


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


Competences and skills
For a passing grade the student must



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 - (U,G) - (Fail, Pass)
Assessment: Project presentations and written assignments.

The examiner, in consultation with Disability Support Services, may deviate from the regular form of examination in order to provide a permanently disabled student with a form of examination equivalent to that of a student without a disability.

Code: 0120. Name: Report, Food Safety.
Credits: 4. Grading scale: UG. Assessment: Approved project group assignment. Contents: Prensence at laboratory sessions and seminars as well as oral and written project assignment.
Code: 0220. Name: Assignment 1.
Credits: 1. Grading scale: UG. Assessment: Active participation in group work and approved oral presentation. Contents: Hazard analysis.
Code: 0320. Name: Assignment 2.
Credits: 1. Grading scale: UG. Assessment: Active participation in lecture and practice of oral communication. Contents: Practice in oral presentation.
Code: 0420. Name: Assignment 3.
Credits: 1. Grading scale: UG. Assessment: Active participation in discussion and approved presentation of answers. Contents: Food law.
Code: 0520. Name: Assignment 4.
Credits: 0,5. Grading scale: UG. Assessment: Attendence at guest lectures. Contents: Attendence at guest lectures.


Assumed 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

Contact and other information

Course coordinator: Åsa Håkansson,
Course homepage:
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.