Lund University

This course provides a theoretical introduction to microscopy, with an emphasis on fluorescence microscopy. Topics include theoretical principles of confocal microscopy and the use of deconvolution in microscopy, an overview of different types of advanced research microscopes as well as imaging methods that are not based on optical microscopes; preparation and optimization of both fixed and live samples for microscopy; microscopic visualization of cellular structures and physiological functions with fluorescent markers; and a theoretical introduction to digital visualization, with an emphasis on fluorescence-based methods and digital imaging. A practical project includes the preparation, documentation, and analysis of microscopy specimens with an oral and written presentation.

The course deepens previous knowledge in quantum mechanics and teaches students to handle typical problems in different fields such as atomic, nuclear, solid-state, and elementary particle physics. Topics include formulation of quantum mechanics in terms of general state vectors and operators, algebraic treatment of harmonic oscillator, angular momentum and spin, perturbation theory, identical particles, and outlook on many-body quantum physics.

The course focuses on the consequences of media in armed conflicts and the importance of armed conflict for the media, in both historical and contemporary perspectives. The course provides tools to analyze and understand different cultural, social, and technical aspects of the relationship between the media and armed conflicts.

The aim of the course is to treat some basic parts of discrete mathematics, of importance in computer science, information theory, signal processing, physics and many other subjects in technology and science. The aim is also to develop the students' ability to solve problems and to assimilate mathematical text. The course should also provide general mathematical education.

This course provides the foundation of modern food microbiology by using relevant examples from the food industry. 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.