Microbiology and hygiene

Prokaryote and eukaryote microorganisms nature of virus growth, cell division and generation time microbiological work techniques culture media, factors influencing microbial growth and growth control contamination. cleaning and disinfection and aquaculture food poisoning personal hygiene hygiene directives

Læringsutbytte - Kunnskap: have knowlegde about cleaning an desinfection in food industry, biotechnology industries and fish farming. have knowledge of where and how microorganisms live in nature. have knowledge of how microogranisms interact with humans. have an overview of indutrial organisms and products. have knowledge of what contamination is and how to identifying and prevent contamination. know about current regulations for their specialized field.    Læringsutbytte - Ferdigheter: have insight in methods used for control of microbial growth. be able to make a sanitation plan.   Læringsutbytte - Kompetanse: have a general understanding for microbiology and for differents microorganisms.

Lectures (30 hours), compulsory laboratory exercises with the writing of reports (six exercises, four hours each). Self study and work up to a total of 200 hours.    

Compulsory laboratory exercises, 100% participation. All reports must be approved