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Microbiology and Food Processing HygieneLaajuus (5 op)

Tunnus: 8B00DA80

Osaamistavoitteet

The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.

Sisältö

Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

Ilmoittautumisaika

17.04.2023 - 11.09.2023

Ajoitus

11.09.2023 - 28.04.2024

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Carolin Kolmeder
  • Merja Kyntäjä
Ajoitusryhmät
  • Pienryhmä 1 (Koko: 17. Avoin AMK: 0.)
  • Pienryhmä 2 (Koko: 17. Avoin AMK: 0.)
  • Pienryhmä 3 (Koko: 16. Avoin AMK: 0.)
Opiskelijaryhmät
  • AFE23
    Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
  • Pienryhmä 1
  • Pienryhmä 2
  • Pienryhmä 3

Tavoitteet

The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.

Sisältö

Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

Ilmoittautumisaika

17.04.2023 - 10.09.2023

Ajoitus

28.08.2023 - 17.12.2023

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Merja Kyntäjä
Opiskelijaryhmät
  • AFE22
    Bachelor of Engineering, Agri-Food Engineering , full time studies

Tavoitteet

The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.

Sisältö

Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

Ilmoittautumisaika

16.04.2022 - 12.10.2022

Ajoitus

09.01.2023 - 27.01.2023

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Merja Kyntäjä
  • Tiina Laitila
Opiskelijaryhmät
  • AFE22A
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.

Sisältö

Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

Ilmoittautumisaika

02.09.2022 - 12.10.2022

Ajoitus

24.10.2022 - 30.04.2023

Laajuus

5 op

Yksikkö

SeAMK Bio- ja elintarviketekniikka sekä restonomi

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Tiina Laitila
Vastuuhenkilö

Tiina Laitila

Opiskelijaryhmät
  • AFE22B
    Bachelor of Engineering, Agri-Food Engineering, full time studies

Tavoitteet

The student is able to present food microbes (pathogens, spoilage and beneficial microbes) and their living conditions (in common, in raw materials, in products, on production surfaces, in air and in utilities) and to use microbiological concepts and terms. The student knows the principles of own-checking and cleaning processes.

Sisältö

Archaea, bacteria, yeasts, moulds, algae, protozoa and viruses
Microbial morphology and their reproduction, growth conditions, growth curves, specific growth rate and inhibition of microbial growth
Main food-contaminants and the common pathogens as well as common beneficial microbes used in food production
Aseptic and hygienic working methods and sterilization
Food hygiene regulations
Own-checking including support systems
Surface hygiene and cleaning procedures
Microbiological air quality
Microbiological quality of commodities
Basic methods in laboratory work
Sampling and handling of samples

Arviointiasteikko

1-5

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts and methods in microbiology and is able to apply them in solving common problems. In addition, the student is able to follow the instructions and work safely in the laboratory.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts and methods in microbiology and is able to apply them in solving different types of challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge on microbial concepts and methods and is able to apply them in different types of questions and challenges. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.