course-details-portlet

TMAT3001 - Food Microbiology

About

Examination arrangement

Examination arrangement: School exam
Grade: Letters

Evaluation Weighting Duration Grade deviation Examination aids
School exam 100/100 4 hours D

Course content

- Microorganisms metabolism: Fermentations and respirations. Electron balance and energy yield. Industrial Microbiology.

- Infections in general, food borne infections and poisoning (intoxications), mycotoxins, virulence properties, defense against infections, antibiotics, antibiotic resistance.

- Microbial genetics: Art and variety. Mutations, genetic recombination, transformation, transduction and conjugation, removable DNA elements.

- Microbial taxonomy with description of microorganisms related to quality deterioration and food safety. - methods for detecting microorganisms, microorganisms as indicators of quality change and food safety as well as microbiological criteria.

- Factors that determine microbial activity in food: Contamination sources, the properties of the foodstuff, storage conditions, microorganisms properties, biofilm, bacteriosines, natural inhibitors in food, etc.

- Microbial quality changes in food.

Learning outcome

Knowledge:

K1 The candidate can explain general taxonomic principles

K2 The candidate has an overview of the taxonomy and characteristics of the major microorganisms applied in industrial microbiology, as well as microorganisms that causing quality deterioration or food borne disease

K3 The candidate can explain how preservation methods inhibit microorganisms and how food preservation contributes to reduce food waste

K4 The candidate can explain mechanisms that preserve and alter the genetic properties of the bacteria

K5 The candidate can explain important concepts in microbial metabolism and describe central fermentation and respiratory processes

K6 The candidate can explain key principles in industrial microbiology and explain the relationship between cell metabolism and industrial products

K7 The candidate has broad knowledge of food-borne infections and intoxications; involved agents, pathogenicity mechanisms and measures to prevent and combat disease

K8 The candidate can explain methods for detecting microorganisms from foods and explain how the results of such detections can provide information about the quality and safety of the food

K9 The candidate can describe and discuss factors that influence the development of microbiota in foods and what quality changes this may cause

 

Skills:

F1 The candidate can carry out laboratory analyses to quantify, detect and identify microorganisms in foods

F2 The candidate understands and manages risk in laboratory work with pathogenic microorganisms

 

General competence:

G1 The candidate can process and evaluate data, as well as report laboratory work

G2 The candidate can communicate and discuss microbiological issues orally and in writing

Learning methods and activities

Lectures (60h), self-study (80h), compulsory laboratory exercises (40h), compulsory theoretical exercises (30t).

Compulsory assignments

  • Laboratorieøvinger med rapporter
  • Teoriøvinger

Further on evaluation

Comment on work requirements:

Laboratory work with mandatory presence: 3 laboratory exercises, 4 microbiological readings, 2 hygiene related tasks.

3 reports from laboratory exercises and 4 of 5 written theoretical exercises must be approved for admission to the exam.

New / postponed exam: March

In the case of applications for crediting, approving and filing of subjects from previous cohorts or other institutions' corresponding education programs, each application will be processed individually and the applicant must be able to include credits reduction on overlapping subjects.

Specific conditions

Compulsory activities from previous semester may be approved by the department.

Admission to a programme of study is required:
Food Science, Technology and Sustainability (MTMAT)

Required previous knowledge

MATV1008 Microbiology and Food Safety or equivalent documented knowledge.

Course materials

Ed. Per E. Granum (red.). Matforgiftning. Smitte gjennom mat og vann. Cappelen Damm AS, 2015, 4.utg.

A book on food microbiology will be stated at the start of the semester.

More on the course

No

Facts

Version: A
Credits:  7.5 SP
Study level: Third-year courses, level III

Coursework

Term no.: 1
Teaching semester:  AUTUMN 2021

Language of instruction: Norwegian

Location: Trondheim

Subject area(s)
  • Food Subjects
Contact information

Examination

Examination arrangement: School exam

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Autumn ORD School exam 100/100 D 2021-12-10 09:00 INSPERA
Room Building Number of candidates
SL311 brun sone Sluppenvegen 14 19
SL271 Sluppenvegen 14 1
Spring UTS School exam 100/100 D 2022-03-10 09:00 INSPERA
Room Building Number of candidates
  • * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

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