| |
| Previous course: C3015 |
| Offered by:
Department of Biotechnology
(IBT) |
| No credit points with: 30783.C3015 |
| Prerequisite: 24102,24601/24602/24604,30222 (evt samtidig) |
| Desirable: 30212 |
| Recommended semester:
7th - 9th semester |
| Limitation: Max. 20 |
| Scope and form: 7 weeks course. Laboratory course with group work and demonstrations. |
| Examination:
Evaluation of report(s)
(
pass/fail
) |
| Contact person: |
Ole Filtenborg, IBT, Building 221, Tel. +45 4525 2620 |
|
| Aim: Practical and theoretical knowledge of selected bacteria, yeasts and moulds of significance in food production. Control of growth of pathogenic and spoilage microorganisms in food. |
| Contents: Modern mycological methods. Isolation and identification of fungi in foods. Analysis of physiological and tokicological characteristics of fungi. |
