Food microbiology, quality management 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. You work with the universal tool HACCP, used in the food industry for food safety. To set this in the wider context of the conditions and requirements for handling food, you are also introduced to the framework for food law in Sweden and Europe.
Information from the course leader
Hej!
Our course starts on Tuesday 1 Nov at 9:00, and we hit the ground running, with an overview of the course, some warm-up exercises, forming groups, and the first lecture starting already before lunch. Come prepared for a full day, which finishes with you working in your groups to design and plan your experiments for the following week.
We also ask that you please be a bit flexible with the Wednesday afternoon also (2 Nov). Usually teaching is not scheduled for Wednesday afternoons, but because Friday 4 Nov is teaching-free (before All Saints weekend), you will need to use some of Wednesday afternoon for writing and refining your lab protocols.
See you in the BioCenter C212 on Tuesday, 9:00 (note, not 9:15)!
Su-lin and Hasse
Course evaluation
The course evaluation is now closed
LV0111-20039 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for LV0111
Academic year 2021/2022
Food microbiology, quality management and food law (LV0111-20095)
2021-11-02 - 2022-01-16
Academic year 2020/2021
Food microbiology, quality management and food law (LV0111-20158)
2020-11-02 - 2021-01-17
Academic year 2019/2020
Food microbiology, quality management and food law (LV0111-20036)
2019-11-01 - 2020-01-19
Syllabus and other information
Syllabus
LV0111 Food microbiology, quality management and food law, 15.0 Credits
Livsmedelsmikrobiologi, kvalitetsledning och livsmedelslagstiftningSubjects
Food Science Food scienceEducation cycle
Bachelor’s levelModules
| Title | Credits | Code |
|---|---|---|
| Single module | 15.0 | 0101 |
Advanced study in the main field
First cycle, has at least 60 credits in first-cycle course/s as entry requirementsBachelor’s level (G2F)
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:- 60 credits Food science, of which
- 5 credits Biochemistry,
- 5 credits Cellbiology
- 5 credits Microbiology
Knowledge equivalent to English 6 from upper secondary school.
Objectives
The course aims at giving a deeper knowledge on the positive and negative impact on foodstuff of microorganisms. Training to perform microbiological analyses and to evaluate and communicate the corresponding results is a considerable part of the course.
After completion of the course the student should be able to:
describe and summarize ecology, physiology and taxonomy for 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
describe and evaluate quality management systems (HACCP)
describe and discuss relevant parts of food law
Content
The module food microbiology contains:
the interaction between foodstuff and microorganisms
foodstuff as substrate and environment
storage methods
spoilage of foodstuff
microorganisms that are used in food production
ecology and physiology of pathogenic bacteria in foodstuff
methodology for isolation and identification of microorganisms
The modules quality management and food legislation contain:
– quality management systems, primarily HACCP (Hazard Analysis and Critical Control Points)
– risk evaluation and risk management
– basis of law
– food law
– administrative law
The course content is treated in lectures, compulsory laboratory practicals and group exercises. Training to perform microbiological analyses and to evaluate and communicate the corresponding results is a considerable part of the course.
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 written 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.
Additional information
The prerequisite of 60 ECTS credits in Food Science can be achieved by the fact that higher university credits in animal and plant physiology are counted as higher education credits in food science.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 Comment: You will probably manage with older editions although there will be some nice updates in the new one!