Food Microbiology and Process HygieneLaajuus (7 cr)
Code: 8B00CX54
Objective
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.
Content
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
Qualifications
No previous studies are required.
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Enrollment
22.04.2024 - 04.09.2024
Timing
26.08.2024 - 18.12.2024
Credits
7 op
Teaching languages
- Finnish
Seats
15 - 50
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Gun Wirtanen
Student groups
-
BIELI24Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Objective
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.
Content
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
Materials
Kurssimateriaali on esitetty viereisessä sarakkeessa.
The course material is presented in the adjacent column.
Teaching methods
Kurssi pidetään suomenkielellä eli tietoa opetusmeetelmistä löytyy viereisestä sarakkeesta.
The course is held in Finnish, so information about the teaching methods can be found in the adjacent column.
Employer connections
-
Exam schedules
The exam is in Finnish and it is held on December 16, 2024 on campus at 14:00 - 16:00.
Extra exams will be held in the end of January (2025) and in the beginning of March (2025). These extra exams are arranged for students, who have have completed the course or want to raise their grade. More information can be found on the Moodle page of the course.
Completion alternatives
-
Student workload
Total work load of the course: 189 h
- out of which approx. 65 hours are guided activities
- out of which approx. 124 hours are autonomous studies
Content scheduling
This teaching will take place in autumn 2024.
Further information
Kurssi toteutetaan suomenkielellä ja tietoa suorittamisesta löytyy viereisestä sarakkeesta.
The course is conducted in Finnish and information about completion can be found in the adjacent column.
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Assessment methods and criteria
The prerequisite for participating in the written exam is the successful completion of the presentation, opposition, laboratory work and reporting. The course grade is to 60% based on the result of the written exam and to 40% on performing/reporting the laboratory work.
Assessment criteria, satisfactory (1)
The student does not know the basic concepts and methods in microbiology. He/she is not able to follow the instructions and work safely in the laboratory. Another reason for the student not being approved is that he/she has not completed the above mentioned group and pair works.
Assessment criteria, good (3)
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.
Assessment criteria, excellent (5)
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.
Assessment criteria, approved/failed
The student is very familiar with the concepts and methods in microbiology 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.
Qualifications
No previous studies are required.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
4 - 7
Virtual proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Gun Wirtanen
Scheduling groups
- Pienryhmä 1: Lähialue (Size: 16. Open UAS: 0.)
- Pienryhmä 2: Pitkämatka (Size: 16. Open UAS: 0.)
Student groups
-
MBIELI24Bachelor of Engineering, Food Processing and Biotechnology, Part-time studies
Education groups
- Small group 1
- Small group 2
Objective
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.
Content
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
Materials
Book: Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 s. ISBN 978-952-13-4723-8. (2. painos on julkaistu 2020)
Lecture handouts
Teaching methods
Lectures, making a presentation and critical review of another presentation as group works, laboratory exercises with reports
Theory lessons, presentations and exam as online teaching
Student workload
Total work load of the course: 189 h
- of which scheduled studies: 66 h (theory 36 h ja laboratory work 30 h)
- of which autonomous studies: 123 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Qualifications
No previous studies are required.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
4 - 7
Virtual proportion (cr)
0.5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Gun Wirtanen
Scheduling groups
- Pienryhmä 1 (Size: 16. Open UAS: 0.)
- Pienryhmä 2 (Size: 16. Open UAS: 0.)
Student groups
-
BIELI23Bachelor of Engineering, Food Processing and Biotechnology, Full-time studies
Education groups
- Small group 1
- Small group 2
Objective
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.
Content
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
Materials
Book: Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 s. ISBN 978-952-13-4723-8. (2. painos on julkaistu 2020)
Lecture handouts
Teaching methods
Lectures, making a presentation and critical review of another presentation as group works, laboratory exercises with reports
Theory lessons and exam as F2F teaching. Group presentations are given online (Moodle channel).
Student workload
Total work load of the course: 189 h
- of which scheduled studies: 74 h (theory 44 h ja laboratory work 30 h)
- of which autonomous studies: 115 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Qualifications
No previous studies are required.
Enrollment
14.11.2022 - 22.02.2023
Timing
16.01.2023 - 14.05.2023
Credits
4 - 7
Teaching languages
- Finnish
Objective
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.
Content
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
Materials
Book: Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 s. ISBN 978-952-13-4723-8. (2. painos on julkaistu 2020)
Teaching methods
Lectures, making a presentation and critical review of another presentation as group works, laboratory exercises with reports.
Student workload
Total work load of the course: 189 h
- of which scheduled studies: 78 h (theory 48 h ja laboratory work 30 h)
- of which autonomous studies: 111 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Qualifications
No previous studies are required.
Enrollment
16.04.2022 - 23.09.2022
Timing
29.08.2022 - 18.12.2022
Credits
4 - 7
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Gun Wirtanen
Scheduling groups
- Ryhmä 1 (Size: 16. Open UAS: 0.)
- Ryhmä 2 (Size: 16. Open UAS: 0.)
Student groups
-
BIELI22
Education groups
- Group 1
- Group 2
Objective
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.
Content
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
Materials
Book: Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 s. ISBN 978-952-13-4723-8. (2. painos on julkaistu 2020)
Teaching methods
Lectures, making a presentation and critical review of another presentation as group works, laboratory exercises with reports
Student workload
Total work load of the course: 189 h
- of which scheduled studies: 78 h (theory 48 h ja laboratory work 30 h)
- of which autonomous studies: 111 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Qualifications
No previous studies are required.
Enrollment
19.04.2021 - 22.01.2022
Timing
17.01.2022 - 15.06.2022
Credits
7 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Merja Kyntäjä
- Gun Wirtanen
Responsible person
Jukka Kauppila
Scheduling groups
- Seinäjoki (Size: 1. Open UAS: 0.)
- Pitkämatka (Size: 1. Open UAS: 0.)
Student groups
-
MBIELI22
Education groups
- Seinäjoki
- Pitkämatka
Objective
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.
Content
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
Materials
Book: Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 s. ISBN 978-952-13-4723-8. (2. painos on julkaistu 2020)
Teaching methods
Lectures, making a presentation and critical review of another presentation as group works, laboratory exercises with reports.
Student workload
Total work load of the course: 189 h
- of which scheduled studies: 78 h (theory 48 h ja laboratory work 30 h)
- of which autonomous studies: 111 h
Evaluation scale
1-5
Assessment criteria, satisfactory (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.
Assessment criteria, good (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.
Assessment criteria, excellent (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.
Qualifications
No previous studies are required.