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Institutionernas kurser för doktorander


Kursplan för

KLI021 - Food microbiology
Kursplanen fastställd 2012-02-21 av programansvarig (eller motsvarande)
Ägare: MPBIO
7,5 Poäng
Betygskala: TH - Fem, Fyra, Tre, Underkänt
Utbildningsnivå: Avancerad nivå
Huvudområde: Bioteknik
Institution: 21 - KEMI OCH KEMITEKNIK

Undervisningsspråk: Engelska
Sökbar för utbytesstudenter
Blockschema: D

Modul   Poängfördelning   Tentamensdatum
Lp1 Lp2 Lp3 Lp4 Sommarkurs Ej Lp
0104 Tentamen 7,5 hp Betygskala: TH   7,5 hp   11 Mar 2013 em V

I program

MPBIO BIOTECHNOLOGY, MSC PROGR, Årskurs 1 (obligatoriskt valbar)


Docent  Thomas Andlid


KLI020   Mikrobiologi



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För kurser inom Chalmers utbildningsprogram gäller samma behörighetskrav som till de(t) program kursen ingår i.

Kursspecifika förkunskaper

Undergraduate profile (BSc) with courses in Chemistry, including Inorganic, Physical and Organic chemistry; and Biochemistry


Microbiology is the science of very small organisms. These affect us, as well as the state of the planet, in a number of ways. Some microbial activities are in the human perspective bad such as disease and spoilage of foods, but most are good such as degradation and cycling of matter (nutrients) in nature, and in production of many types of foods. The course Food Microbiology aims at providing a broad (1) general background in microbiology, which is necessary for the more specific part of the course which targets (2) applied food microbiology. The intention is to introduce a microbiological thinking in theory and in practice by exercises such as fundamental aseptic handling, investigations of microorganisms in the surroundings, microscopy and culturing, and more specialized experiments such as measuring adhesion (attachment) of microorganisms to surfaces relevant for handling of food.

Lärandemål (efter fullgjord kurs ska studenten kunna)

  • Know and describe main features of main groups of microorganisms relevant for the course; understand present view on domains of life and principles behind measuring phylogenetic relations.

  • Describe the structure and differences of prokaryote and eukaryotes cells, and understand fundamental functions of organelles and cell structures (such as membrane, flagella and capsule).

  • Understand and practically apply fundamental techniques including sterility techniques, cultivation, enrichment and determination of cell concentration.

  • Understand conventional and modern techniques for rapid detection of food borne pathogens.

  • Understand basic mathematics of microbial population growth, including growth rate and generation time calculation as well as understand phases of growth.

  • Understand fundamental microbial nutrition and the impact of environmental factors such as temperature, water activity, pH etc on microbial growth in food.

  • Show fundamental knowledge on mycelia fungi (moulds) including mycotoxins

  • Describe the microbiology of different types of foods such as meat, milk and fish, and understand factors affecting growth in each

  • Understand principles around hygienic design (HACCP).

  • Show insight and knowledge about various aspects of yeasts, including some ecology, types of yeasts, pathogenic yeasts, model yeasts, probiotic yeasts, and more.

  • Describe the fundamentals of preservation and heat treatment including calculation of death rate.

  • Understand and describe microbial adhesion and biofilms; involved forces, type of adhesion, mechanisms, important structures and relevance in nature and in food handling.

  • Know fundamental knowledge on important food borne pathogens and infections


  1. Introduction to microbiology, main groups, phylogeny, structure and function

  2. Basic methodology

  3. Techniques for detection of food borne pathogens

  4. Techniques for quantification of bacteria in food

  5. Nutrition, growth and cultivation

  6. Mycelia fungi plus mycotoxins

  7. Microbiology of foods

  8. Handling of meat and related microbiology

  9. HACCP, hygienic design

  10. Metabolism, with special emphasis on food microbes

  11. Yeasts - various aspects of

  12. Important food pathogens

  13. Preservation/heat treatment; practical calculations

  14. Adhesion and biofilms - mechanism and impact


The course is organized as traditional lectures plus laboratory practicals on each occation. Lectures are given by at least four different lecturers from the industry and academy.


A selection of articles and out-takes from different books will be available during the course


All laboratory practicals are compulsory. A written laboratory report for each lab practical must be accepted by the teachers to pass the course.

The final examination will be in a standard written form.

Sidansvarig Publicerad: må 13 jul 2020.