course-details-portlet

TMMT4004 - Applied Food Microbiology and Biotechnology

About

Examination arrangement

Examination arrangement: School exam
Grade: Letter grades

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

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.

Specific conditions

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

Course materials

Information is given at the start of the semester

More on the course

No

Facts

Version: A
Credits:  7.5 SP
Study level: Second degree level

Coursework

Term no.: 1
Teaching semester:  AUTUMN 2022

Language of instruction: English, Norwegian

Location: Trondheim

Subject area(s)
  • Biotechnology
  • 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 E 2022-12-20 15:00 INSPERA
Room Building Number of candidates
Spring UTS School exam 100/100 E 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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