Aim

The aim of the course is to give the students the essence of modern food microbiology through using relevant examples from the food industry.

Contents

The course covers the following themes; growth and survival of microorganisms in foods, preservation, food spoilage, food pathogens, fermented foods, genetically modified organisms, and rapid detection methods.

Contact and other information

Course coordinator: Dr. Catherine Paul, catherine.paul@tmb.lth.se
Teacher: Ed van Niel, ed.van_niel@tmb.lth.se
Teacher: Magnus Carlquist, magnus.carlquist@tmb.lth.se

Link to Course Syllabus