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BIO-3608: Food Safety, laboratory course Work Load
5 credits (ECTS) | Objectives
Understand th background for analyses, the applications and limit of the techniques | Contents
Use of modern techniques such as PCR detection and typing, protein electrophoretic analyses and immunological methods in hygiene and quality control of foodstufs and in food production. | Compulsory prerequisites
BIO-3607 Food Safety, FSK-2003 Biochemistry | Form of teaching
The course has multiple teaching approaches | Assessment
Each student must attend the lab classes, carry out the experiments and delivery a paper-like laboratory journal for each of the experiments.
The students will receive a character-mark
| Examination semester
Spring | Type of course
Theoretical subject. | Level of course/Year of study
First or second year at master''s level. | Recommended reading/syllabus
Available on request | Language of instruction
Norwegian | Course overlap
F-321 -1 5 sp | Timetables
http://timeplan.uit.no/emne.php?department=ALLE&module=BIO-3608-1 |
Teaching spring 2005
Responsible teacher:Prof. II Maria Iciar Martinez | | Laboratorium | Intensivkurs uke 10 og 11.
Duration:1 Semester |
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