Food Microbiology (BIO600)

Food as ecological niches. Foodborne bacteria. Infections and intoxications connected to intake of food. Chemical and physical factors affecting microorganisms in foods. Qualitative and quantitative methods for detection of microorganisms in food. Food fermentations.

The student will have knowledge on the presence of pathogenic and poilage microorganisms associated with different foods. The student will have specific knowledge on actual microorganisms in different raw materials and the health risk of food borne infections and intoxications. The student will understand how microorganisms grow, and can be used in a positive manner and also controlled in foods. The student will understand how to use qualitative and quantitative analysis of microorganisms based on theory as well as practical work. The student will have knowledge on physical, chemical and microbiological methods to control both quality and heath risks in foods.

HSE-course for master students (TN501)

Laboratory protocol

Compulsory course attendance that must be completed and approved before access to the laboratory: Electronic Course in Health, Safety and Environment

Completion of mandatory lab assignments are to be made at the times and in the groups that are assigned and published. Absence due to illness or for other reasons must be communicated as soon as possible to the laboratory personnel. One cannot expect that provisions for completion of the lab assignments at other times are made unless prior arrangements with the laboratory personnel have been agreed upon. Failure to complete the assigned labs on time or not having them approved will result in barring from taking the exam of the course.

Fagperson(er)

Coordinator laboratory exercises:

Liv Margareth Aksland

Lectures 4 h/week, 5x4 t laboratory practice.

Language of tuition is Norwegian og English

Master studies at the Faculty of Science and Technology.

Form and/or discussion.

Jay, J. M., Loessner, M. J., Golden, D. A. (ed.) "Modern Food Microbiology", 7th ed. 2005/2006 (sec.print). 1.History of Microorganisms in Food, 2.Taxonomy, Role, and Significance of Microorganisms in Foods, 3.Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth, 4.Fresh Meats and Poultry, 5.Processed Meats and Seafoods, 6.Vegetable and Fruit Products, 7.Milk, Fermentation, Fermented, and Nonfermented Dairy Products, 8.Nondairy Fermented Foods and Products, 9.Miscellaneous Food Products, 10.Culture, Microscopic, and Sampling Methods, 11.Chemical, Biological, and Physical Methods, 12.Bioassay and Related Methods, 13.Food Protection with Chemicals and Biocontrol, 14.Food Protection with Modified Atmospheres, 16.Protection of Foods Using Low Temperatures, and Characteristics of Psychrotrophic Microorganisms, 17.Protection of Foods Using High Temperatures, and Characteristics of Thermophilic Microorganisms, 20.Indicators of Food Microbial Quality and Safety, 21.The HACCP and FSO System, and Food Safety, 22. Introduction to Foodborne Pathogens, 23.Staphylococcal Gastroenteritis, 24.Food Poisoning Caused by Gram-Positive Sporeforming Bacteria, 25.Foodborne Listeriosis, 26.Foodborne Gastroenteritis Caused by Salmonella and Shigella, 27.Foodborne Gastroenteritis Caused by Escherichia Coli, 28.Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species, 29.Foodborne Animal Parasites, 31.Viruses and Some other Proven and Suspected Foodborne Biohazards.

The course description is retrieved from FS (Felles studentsystem). Version 1