Food Microbiology

About this programme

Microbes in food can make us sick, they can spoil food, or they are used to ferment food and beverages for taste and preservation. In this course, you learn about microbes from both food safety and food production perspectives, through independent group-work in the lab. You also see how this knowledge is applied to food quality 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. Courses equivalent to: - 15 credits Food science - 5 credits Biochemistry - 5 credits Cell biology - 5 credits Microbiology 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. Courses equivalent to: - 15 credits Food science - 5 credits Biochemistry - 5 credits Cell biology - 5 credits Microbiology