Seafood Microbiology

ECTS Credits

10

Level of Study

Bachelor

Teaching semester

Spring.

This course has a limited capacity, enrolment is based on application. Application deadline is Thursday in week 2 for the spring semester. Please see this page for more information: https://www.uib.no/en/matnat/53431/admission-courses-limited-capacity

You will receive confirmation of whether you received a spot in Studentweb no later than Tuesday the week after the deadline.

The time of the first lecture/orientation meeting can be found in the schedule on the course website or on the Mitt UiB learning platform.

Place of Instruction

Bergen

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.

Learning Outcomes

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

None

Compulsory Assignments and Attendance

None.

Forms of Assessment

Digital written exam 3 hours.

Grading Scale

The grading scale used is A to F. Grade A is the highest passing grade in the grading scale, grade F is a fail.

Course Evaluation

Students will evaluate the course in accordance with the quality assurance system at UiB and the Department. You can find courseevaluations in the Quality Assurance Reports.