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.
Dette er emnebeskrivelsen for studieåret 2017-2018. Merk at det kan komme endringer.
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.
Learning outcome
The student will have knowledge on the presence of pathogenic and spoilage 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 health risks in foods.
Forkunnskapskrav
HSE-course for master students (TN501)
TN501 HSE-course for master students
Exam
Form of assessment
Weight
Duration
Marks
Aid
Exam system
Withdrawal deadline
Exam date
Written exam
1/1
4 Hours
Letter grades
None permitted
Inspera assessment
—
—
Vilkår for å gå opp til eksamen/vurdering
Laboratory protocol
Mandatory lab assignments are to be completed at the times and in the groups that are assigned and published. Absence due to illness or other reasons must be communicated to the laboratory personnel as soon as possible. One cannot expect that provisions for completion of the lab assignments at other times can be made, unless prior arrangements with the laboratory personnel have been agreed.
Failure to complete the assigned labs on time or not having them approved will result in barring from taking the course exam.
Master level studies at the Faculty of Science and Technology.
Emneevaluering
Forms and/or discussion.
Litteratur
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