Semester of Instruction
Objectives and Content
The course will give a general introduction to food microbiology, including viruses, bacteria, fungi and parasites. In addition, the microbiology specific for seafoods will be discussed.
The course aims to give an introduction to food microbiology, and to cover essential microbiological aspects found for different seafood categories. Another object is to gain information regarding the national and international regulations comprising microbiology for seafoods. Students will be expected to play an active role during the course. This activity includes presentation of relevant microbiological themes during the lectures.
Required Previous Knowledge
Compulsory Assignments and Attendance
Forms of Assessment
The grading scale used is A to F. Grade A is the highest passing grade in the grading scale, grade F is a fail.
Type of assessment: Oral examination
- Withdrawal deadline