TMAT3001 - Food Microbiology


Examination arrangement

Examination arrangement: Written examination
Grade: Letters

Evaluation form Weighting Duration Examination aids Grade deviation
Written examination 100/100 4 hours D

Course content

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

K1 The candidate can explain general taxonomic principles
K2 The candidate has an overview of the taxonomy and characteristics of both the major microorganisms in industrial microbiology and those that cause quality deterioration or food borne disease
K3 The candidate can explain mechanisms that preserve and alter the genetic properties of the bacteria
K4 The candidate can explain important concepts in microbial metabolism and describe central fermentation and respiratory processes
K5 The candidate can explain key principles in industrial microbiology and explain the relationship between cell metabolism and industrial products
K6 The candidate has broad knowledge of food-borne infections and intoxications; involved agents, pathogenicity mechanisms and measures to prevent and combat disease
K7 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
K8 The candidate can describe and discuss factors that influence the development of microbiota in foods and what quality changes this may cause


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 academic 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

Exam registration requires that class registration is approved in the same semester. Compulsory activities from previous semester may be approved by the department.

Admission to a programme of study is required:
Food Technology (MTMAT)

Required previous knowledge

TMAT1008 Microbiology and Food Safety or equivalent
documented knowledge.

Course materials

Michael T. Madigan, John M. Martinko, David A. Stahl and David P. Clark. Brock: Biology of Microorganisms. Pearson International Edition, Pearson Benjamin Cummings, San Francisco, 2015. 14. Ed.

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

More on the course



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


Term no.: 1
Teaching semester:  AUTUMN 2020

Language of instruction: Norwegian

Location: Trondheim

Subject area(s)
  • Food Subjects
Contact information


Examination arrangement: Written examination

Term Status code Evaluation form Weighting Examination aids Date Time Digital exam Room *
Autumn ORD Written examination 100/100 D 09:00 INSPERA
Room Building Number of candidates
Spring UTS Written examination 100/100 D 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.

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

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