The registration deadline for enrollment in the course is Thursday in week 2 for the spring semester. 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.
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.
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.
Contact the Study Section at the Department of Biological Sciences: firstname.lastname@example.org
Type of assessment: Oral examination
- Withdrawal deadline