Course - Applied Food Microbiology and Biotechnology - TMMT4004
Applied Food Microbiology and Biotechnology
Choose study yearThis course is no longer taught and is only available for examination.
About
About the course
Course content
The course focuses on microorganisms and enzymes used industrially for the production of fermented foods, ingredients, feed and for optimal utilisation of rest raw material. The course includes the characterization and maintenance of biological processing aids. Methods for isolation, identification and characterisation of microorganisms are discussed and the students will carry out practical production of fermented foods (e.g. Yoghurt). An introduction to bioprospecting, microbial ecology in food and methodology to analyse microbial community is given.
Learning outcome
Knowledge: -The candidate has advanced knowledge of the application of bacteria, mold, yeast, algae and enzymes in the production of food, ingredients, feed and bio-based packaging materials. -The candidate has knowledge of isolation, identification, characterisation and maintenance of microorganisms used for fermentation purposes -The candidate has knowledge of the relationship between biological processing aids and product characteristics -The candidate has knowledge of the application of biological processing aids for optimal utilisation of rest raw material -The candidate understands basic concepts in microbial ecology and knows methodology to analyse microbial communities -The candidate has knowledge of bioprospecting -The candidate has knowledge of how microorganisms can be used to enhance food shelf life and food safety
Skills: -The candidate can work independently with a theoretical problem and communicate the work in writing and orally
General competence: -The candidate has insight into the planning and implementation of applied food microbiology projects
Learning methods and activities
Lectures (45h), self-study (60h), laboratory work with report (70t), student presentation (25h) and excursions / guest lectures (6t).
Compulsory assignments
- Oral presentation
- Laboratory work with report
Further on evaluation
Compulsory work requirements: Oral presentation and laboratory work with report
Deferred exam: May / June
In the case of applications for crediting, approving and filing of subjects from previous classes 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.
Recommended previous knowledge
Microbiology corresponding to TMAT3001
Course materials
Information is given at the start of the semester
Credit reductions
| Course code | Reduction | From |
|---|---|---|
| MATV4004 | 4 sp | Autumn 2025 |
Subject areas
- Biotechnology
- Food Subjects