Course syllabus

Food Microbiology

KMBF05, 7,5 credits, G2 (First Cycle)

Valid for: 2021/22
Faculty: Faculty of Engineering, LTH
Decided by: PLED B/K
Date of Decision: 2021-04-14

General Information

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


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


The course covers the following themes; growth and survival of microorganisms in foods, preservation, food spoilage, food pathogens, fermented foods, genetically modified organisms, and rapid detection methods.

Examination details

Grading scale: TH - (U,3,4,5) - (Fail, Three, Four, Five)
Assessment: Written examination and written reports. An oral presentation based on a literature study is included in the assessment.

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.


Admission requirements:

The number of participants is limited to: No
The course overlaps following course/s: KMB023

Reading list

Contact and other information

Course coordinator: Dr. Catherine Paul,
Teacher: Ed van Niel,
Teacher: Magnus Carlquist,
Course homepage: