Course syllabus

Course-PM

KLI021 Food microbiology lp3 VT20 (7.5 hp)

Course is offered by the department of Biology and Biological Engineering

Contact details

List of...

• examiner
• lecturer
• teachers
• supervisors

...along with their contact details. If the course have external guest lecturers or such, give a brief description of their role and the company or similar they represent.

If needed, list administrative staff, along with their contact details.

Course purpose

Short description of the course purpose and content: can be copied from syllabus in Studieportalen. Additional information can be added.

Schedule

TimeEdit

Course literature

List all mandatory literature, including descriptions of how to access the texts (e.g. Cremona, Chalmers Library, links).

Also list reference literature, further reading, and other non-mandatory texts.

Course design

Description of the course's learning activities; how they are implemented and how they are connected. This is the student's guide to navigating the course. Do not forget to give the student advice on how to learn as much as possible based on the pedagogy you have chosen. Often, you may need to emphasize concrete things like how often they should enter the learning space on the learning platform, how different issues are shared between supervisors, etc.

Provide a plan for

• lectures
• exervises
• laboratory work
• projects
• supervision
• feedback
• seminars

Should contain a description of how the digital tools (Canvas and others) should be used and how they are organized, as well as how communication between teachers and students takes place (Canvas, e-mail, other).

Do not forget to describe any resources that students need to use, such as lab equipment, studios, workshops, physical or digital materials.

You should be clear how missed deadlines and revisions are handled.

Changes made since the last occasion

A summary of changes made since the last occasion.

Learning objectives and syllabus

Learning objectives:

• Know and describe main features of main groups of microorganisms relevant for the course; understand present view on domains of life and principles behind measuring phylogenetic relations.
• Describe the structure and differences of prokaryote and eukaryotes cells, and understand fundamental functions of organelles and cell structures (such as membrane, flagella and capsule).
• Understand and practically apply fundamental techniques including sterility techniques, cultivation, enrichment and determination of cell concentration.
• Understand conventional and modern techniques for rapid detection of food borne pathogens.
• Be familiar with the main food pathogens, their natural habitats and basic understanding of virulence and foodborne disease
• Understand basic mathematics of microbial population growth, including growth rate and generation time calculation as well as understand phases of growth.
• Understand fundamental microbial nutrition and the impact of environmental factors such as temperature, water activity, pH etc on microbial growth in food.
• Show fundamental knowledge on mycelia fungi (moulds) including mycotoxins
• Describe the microbiology of different types of foods such as meat, milk and fish, and understand factors affecting growth in each
• Understand principles around hygienic design (HACCP).
• Show insight and knowledge about various aspects of yeasts, including some ecology, types of yeasts, pathogenic yeasts, model yeasts, probiotic yeasts, and more.
• Describe the fundamentals of preservation and heat treatment including calculation of death rate.
• Understand and describe microbial adhesion and biofilms; involved forces, type of adhesion, mechanisms, important structures and relevance in nature and in food handling.-

Link to the syllabus on Studieportalen.

Study plan

If the course is a joint course (Chalmers and Göteborgs Universitet) you should link to both syllabus (Chalmers and Göteborgs Universitet).

Examination form

Description of how the examination – written examinations and other – is executed and assessed.

Include:

• what components are included, the purpose of these, and how they contribute to the learning objectives
• how compulsory and/or voluntary components contribute to the final grade
• grading limits and any other requirements for all forms of examination in order to pass the course (compulsory components)
• examination form, e.g. if the examination is conducted as a digital examination

• time and place of examination, both written exams and other exams such as project presentations
• aids permitted during examinations, as well as which markings, indexes and notes in aids are permitted

Do not forget to be extra clear with project assignments; what is the problem, what should be done, what is the expected result, and how should this result be reported. Details such as templates for project reports, what happens at missed deadlines etc. are extra important to include.