Environmental Science, Food Science III, Food Microbiology, 7.5 credits

Learning outcomes

Knowledge and understanding
After course completion, the student should be able to

• understand and describe the main microorganisms involved in food production and food contamination,
• account for food microorganisms associated risks for humans' health,
• describe the major methods used for microorganisms detection in food production and food safety control,
• have basic knowledge about some fermentation methods, and
• understand the challenges related to the influence of microorganisms in food production.

Skills and abilities
After course completion, the student should have the ability to

• identify, formulate and solve basic scientific problems related to food microorganisms,
• demonstrate proficiency in microbiology laboratory techniques,
• present, interpret and evaluate their own laboratory results in scientific reports, and
• discuss and exchange information even with people without special knowledge in the field.

Critical thinking and attitude
After course completion, the student should be able to

• identify relevant information in scientific literature and critically reflect based on scientific arguments, and
• show respect for and good application of laboratory safety.

Content

The course is composed of both lectures, laboratory classes and other educational forms. Lectures will provide basic theory about key microorganisms for food production and food contamination, and knowledge about methods used in laboratories and industries for food processing, preservation, and fermentation. Specific emphasis will be on enhancing quality, storage properties and economic values of various food raw materials through the utilization of microbial processes. Laboratory classes will provide students with practical skills about microbial processing, and microbial detection in food production.

Examinations and grades

Theory, 4 credits (Code: A001)
Grades used are Fail (U), Pass (B), Pass with Credit (Ba) or Pass with Distinction (AB).

Practical Components, 3.5 credits (Code: A002)
Grades used are Fail (U) or Pass (G).

According to the Higher Education Ordinance, Chapter 6, Section 18, a grade is to be awarded on the completion of a course, unless otherwise prescribed by the university. The university may determine which grading system is to be used. The grade must be determined by a teacher specifically nominated by the university (the examiner).

In accordance with university regulations on grading systems for first and second-cycle courses and study programmes (Vice-Chancellor’s decision ORU 2018/00929), one of the following grades is to be used: fail (U), pass (G) or pass with distinction (VG). For courses included in an international master’s programme (60 or 120 credits) or offered to the university’s incoming exchange students, the A to F grading scale is to be used. The vice-chancellor, or a person appointed by them, may decide on exceptions from this provision for a specific course, if there are special grounds for doing so.

The grades used on this course are Fail (F), Sufficient (E), Satisfactory (D), Good (C), Very Good (B) or Excellent (A).

Comments on grades

To obtain a passing grade for the entire course, a minimum grade of E is required in the theoretical part and a Pass in the practical part. The final grade for the course is based on the results of the theoretical part.

Modes of assessment

• Theory (code A001): Written exam
• Practical components (code A002): Practical examination, oral examination and written assignment

Absence from a mandatory component
In the event of absence from a mandatory educational component, the examiner determines whether the component can be made up during another scheduled teaching session of the same kind. Otherwise, the student is directed to the next occurrence of the course. In exceptional cases, the examiner may decide on replacement assignments. If so, these should be completed before or in close proximity to the end of the course.

For students with a documented disability, the university may approve applications for adapted or other modes of assessment.

For further information, see the university's local examination regulations.

Specific entry requirements

Environmental Science, Food Systems, an Introduction, 7.5 credits, and Environmental Science, Food Science I, Nutrition, 7.5 credits

For further information, see the university's admission regulations.

Other provisions

Students who have been admitted to and registered on a course have the right to receive tuition and/or supervision for the duration of the time period specified for the particular course to which they were accepted (see, the university's admission regulations (in Swedish)). After that, the right to receive tuition and/or supervision expires.

Transitional provisions

The language of instruction for the course is English.

Reading list and other learning resources

Required Reading

Matthews, Karl R., Kniel, Kalmia E. & Montville, Thomas J. (2017)
Food Microbiology: An Introduction, fjärde upplagan
ASM Press, 598 sid. Tillgänglig on-line

Hutkins, Robert W. (2006)
Microbiology and technology of Fermented Foods
Blackwell Publishing 489 sid.Tillgänglig on-line.

Additional literature

El-Sayed, Hoda (2022)
Effect of Microbiota on Health and Disease
IntechOpen, 200 sid.

Wernaart Bart & van der Meulen, Bernd (2022)
Applied food science
Wageningen Academic Publishers, 500 sid.

Abbasi Amin, Sheykhsaram Elham & Kafil Hossein S. (2021)
Postbiotics: Science, Technology, and Applications
Bentham Books, 124 sid.