Learning outcome

After completing the course, the students should have the following qualifications regarding knowledge, skills, and general competence:

• be able to explain a number of key concepts in microbiology
• have basic knowledge of the most important pathogenic bacteria in the food context, and the symptoms they can cause
• knowledge of Hazard analysis Critical Control Point (HACCAP)
• have a thorough knowledge of drinking water regulations
• perform basic microbiological water analysis and test foods for different substances and to carry out hygiene tests
• be able to communicate important academic subject mater such as theories, problems and solutions, both in writing and orally

Course Description

Key theme:

• Bacteria and virus
• health problems associated with various micro-organisms
• immunology
• various preventive infection control measures
• safety of drinking water
• microbiological testing of food and water
• notification systems for infectious diseases
• HACCAP

Assessment Methods

Grades will be given in two parts: an examination with multiple choice questions which count for 30% and a final examination (4 hours), which accounts for 70% of the final grade. All exams must be passed.
Required performance and lab.rapport must be passed in order to pass the course.

Minor adjustments may occur during the academic year, subject to the decision of the Dean

Minor adjustments may occur during the academic year, subject to the decision of the Dean