Food Microbiology
Microbes in food can make us sick, they can spoil food, or they are used to ferment food and beverages for taste and preservation. In this course, you learn about microbes from both food safety and food production perspectives, through independent group-work in the lab. You also see how this knowledge is applied to food quality and food law.
We all expect the food that we eat to be safe and not spoiled by bacteria or moulds – but how do you achieve this, both during food production and at home? As the “food microbiologist” on the course, you will get to know the bacteria, yeasts and moulds relevant for food, and how to handle them in the lab. You will also gain an overview of parasites and viruses in food.
Intensive lab-work in groups develops your confidence and independence in solving complex problems and in designing lab experiments. You gain hands-on experience with real-life examples, analysing of foodborne microbes that make us sick, as well as the “good bugs” used in food fermentation. This is complemented by lectures and group exercises.
You explore different styles of communication, from formal scientific writing, to reporting to the food industry.
Information from the course leader
Welcome to Food microbiology Spring 2025!
We are looking forward again to 5 jam-packed weeks exploring food microbiology with you. As you see in the schedule, the course is intense with alot of lab work (apologies that I am a few days late in publishing the schedule). There may be a few minor changes to the schedule regarding guest lectures, but the big things are in place.
Unlike some previous courses, you will NOT given a protocol of exactly what to do in the lab, but you work independently in your groups and plan and execute your tasks yourselves. This is exactly what previous students have often appreciated the most.
To squeeze everything into the allocated days, we have the course start up on Friday 2 May. Don't miss this, because we form the groups and you start your planning for the pathogen lab exercise.
Feel free to email me if you have any questions about the course. Also please email me if you have decided to NOT participate in the course, since we plan in advance for the number of lab groups (because different groups work with different pathogens and make different food products!). As I mentioned, food microbiology is an intense course, so consider carefully if you are doing an additional course "on the side" (via distance, evenings) that your workload could get tough.
Looking forward to meeting you all in a few weeks!
Best wishes,
Su-lin H., with Ludde L. and Jonas O.
Course evaluation
The course evaluation is not yet activated
The course evaluation is open between 2025-06-01 and 2025-06-22
Additional course evaluations for LV0089
Academic year 2023/2024
Food Microbiology (LV0089-40149)
2024-04-26 - 2024-06-02
Academic year 2022/2023
Food Microbiology (LV0089-40168)
2023-04-28 - 2023-06-04
Syllabus and other information
Syllabus
LV0089 Food Microbiology, 7.5 Credits
LivsmedelsmikrobiologiSubjects
Food Science BiologyEducation cycle
Bachelor’s levelModules
| Title | Credits | Code |
|---|---|---|
| Quiz, lab tasks, presentations | 4.5 | 0201 |
| Pathogen lab report | 1.5 | 0202 |
| Oral examination | 1.5 | 0203 |
Advanced study in the main field
First cycle, has less than 60 credits in first-cycle course/s as entry requirementsBachelor’s level (G1F)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
Courses equivalent to:- 15 credits Food science
- 5 credits Biochemistry
- 5 credits Cell biology
- 5 credits Microbiology
Objectives
The course aims at giving deeper knowledge on the positive and negative impacts that microorganisms have on foodstuff. Training to perform microbiological analyses and to evaluate and communicate the corresponding results is a substantial part of the course. After completion of the course the student should be able to:
- describe and summarize ecology, physiology and taxonomy of microorganisms relevant to production and handling of foodstuff
- describe and exemplify the importance of the chemical and physical characteristics of raw material and foodstuff for the growth and activity of microorganisms
- describe and explain the spoiling and pathogenic activities of foodborne microorganisms and strategies to prevent these
- describe and explain the role of microorganisms in food production
- independently use and evaluate microbiological methodology and interpret the corresponding results
Content
The course content is covered in lectures, compulsory laboratory practicals and group exercises. Training to perform microbiological analyses and to evaluate and communicate the corresponding results is a substantial part of the course. Course topics include:
- the interaction between foodstuff and microorganisms
- foodstuff as substrate and environment
- storage methods
- ecology and physiology of pathogenic bacteria in foodstuff
- methodology for isolation and identification of microorganisms
- spoilage of foodstuff
- microorganisms that are used in food production
- introduction to HACCP (Hazard Analysis and Critical Control Points)
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Passed quizzes and oral exam
Approved participation in laboratory practicals with written and oral reports
Approved individual and group projects
If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Responsible department
Department of Molecular Sciences
Further information
Litterature list
Food Microbiology 4th edition Författare: Martin Ray Adams, Maurice O Moss, Peter McClure ISBN: 978-1849739603 Kommentar: You will probably manage with older editions although there will be some nice updates in the new one!
An electronic version of an older edition is available from the library.