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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

11.11.2024 - 15.01.2025

Ajoitus

07.01.2025 - 16.05.2025

Laajuus

5 op

Yksikkö

VANHENNETTU SeAMK Bio- ja elintarviketekniikka sekä restonomi

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opettaja
  • Merja Kyntäjä
  • Gun Wirtanen
Ajoitusryhmät
  • Pienryhmä 1 (Koko: 20. Avoin AMK: 0.)
  • Pienryhmä 2 (Koko: 20. Avoin AMK: 0.)
Opiskelijaryhmät
  • AFE24
    Bachelor of Engineering, Agri-Food Engineering , full time studies
Koulutusryhmat
  • Pienryhmä 1
  • Pienryhmä 2

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

Aika ja paikka

Kurssin tunnit pidetään keväällä 2025.

Oppimateriaalit

Luennoilla esitetty materiaali + e-kirjastosta saatava kurssikirja.
Tentittavään materiaaliin kuuluu lisäksi alla mainitut artikkelit ja kirjakappale:
- Importance of Yeasts and Lactic Acid Bacteria in Food Processing kirjasta Food Processing: Strategies for Quality Assessment (löytyy kurssisivulla; täydelliset viitetiedot: Erten, H., A?irman, B., Gündüz, C., Çar?anba, E., Sert, S., Bircan, S. & Tangüler, H. 2014. Importance … food processing. In: Malik, A., Erginkaya, Z., Ahmad, S. & Erten, H. (Eds). Food processing: strategies for quality assessment. New York: Springer. p. 351–378. DOI: 10.1007/978-1-4939-1378-7_14)
Wirtanen, G. 2017. Biofilm formation on process surfaces. Renhetsteknik 46:1, 20-21.
Wirtanen, G. 2017. Prevention and control of biofilm formation. Renhetsteknik 46:2, 7-11.
Wirtanen, G. 2017. Common pathogens in biofilms. Renhetsteknik 46:3, 6-11.
... tai muu vastaava kirjallisuus josta kerrotaan Tervetuloa kirjeessä, aloitusluennolla (tammikuussa 2025) ja kurssin Moodle-sivulla.

Opetusmenetelmät

Kurssi toteutetaan englannin kielellä ja opetus koostuu:
- luennoista sekä
- laboratorioharjotuksi.
Lisäksi opiskelijat osallistuvat astaktiivisesti patogeeniesityksen tekoon ja toisen patogeeni esityksen opponointiin ryhmätöinä.

Lähiopetus

Harjoittelu- ja työelämäyhteistyö

-

Tenttien ajankohdat ja uusintamahdollisuudet

Englanninkielinen tentti pidetään toukokuussa 2025 EXAM-luokassa. Ajankohta kerrotaan Tervetuloa kirjeessä, aloitusluennolla (tammikuussa 2025) ja kurssin Moodle-sivulla.

Kansainvälisyys

-

Toteutuksen valinnaiset suoritustavat

-

Opiskelijan ajankäyttö ja kuormitus

Kokonaistuntimäärä: 135 h
- josta 50 h lähiopetuksessa (luentoja n. 30 h ja laboratoriotyötunnit 20 h)
- josta 85 h on omaaloitteista opiskelua

Sisällön jaksotus

Opetus on keväällä 2025.

Lisätietoja opiskelijoille

Opintojakso toteutetaan englanninkielellä. Opintojakso suoritetaan tenttimällä ja täyttämällä laboratorioraportti. Esitietona tenttimiselle on patogeenityön suorittaminen hyväksytysti eli opintojakson suorittaminen edellyttää aktiivista osallistumista patogeeniryhmätyöhön, ryhmätyön esittämistä ja toisen ryhmätyön opponointia. Yllämainittujen tehtävien jälkeen opiskelija saa osallistua kirjalliseen tenttiin. Mikrobiologiset laboratoriotyöt (2 op) on osaa tätä kurssia.

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.

Arviointimenetelmät ja arvioinnin perusteet

Kurssin arvosana perustuu kirjallisen tentin tulokseen (60%) ja laboratoriotyöskentelyyn raportointineen (40%).

Hylätty (0)

Opiskelija ei hallitsee mikrobiologian peruskäsitteitä eikä menetelmiä. Toinen syy hylättyyn arvosanaan on ettei opiskelija ole suorittanut mainitut ryhmätyöt hyväksytysti.

Arviointikriteerit, tyydyttävä (1-2)

Opiskelija tuntee ja hallitsee tyydyttävässä määrin mikrobiologian peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä tavanomaisten ongelmien ratkaisemisessa.

Arviointikriteerit, hyvä (3-4)

Opiskelija tuntee hyvin mikrobiologiaan liittyvät peruskäsitteet ja menetelmät sekä kykenee soveltamaan niitä erityyppisten haasteiden ratkaisemisessa. Opiskelija pystyy esittämään tuloksia selkeästi. Hän kykenee yhdistämään oppimaansa aiempiin kokemuksiinsa aihepiiristä.

Arviointikriteerit, kiitettävä (5)

Opiskelija tuntee kiitettävästi mikrobiologiaan liittyvät käsitteet ja menetelmät sekä kykenee soveltamaan niitä erityyppisten kysymysten ja haasteiden ratkaisemisessa. Lisäksi opiskelija pystyy esittämään tuloksia selkeästi sekä esittämään johtopäätöksiä. Hän osoittaa innovatiivisuutta soveltaen oppimaansa.

Ilmoittautumisaika

23.08.2024 - 04.10.2024

Ajoitus

23.08.2024 - 20.12.2024

Laajuus

5 op

Yksikkö

UUSI SeAMK Bio- ja elintarviketekniikka

Toimipiste

SeAMK Seinäjoki, Frami

Opetuskielet
  • Englanti
Tutkinto-ohjelma
  • Bachelor of Engineering, Agri-food Engineering
Opiskelijaryhmät
  • IEPFF24F
    From Field to Fork

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 - 11.09.2023

Ajoitus

11.09.2023 - 28.04.2024

Laajuus

5 op

Yksikkö

VANHENNETTU 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

VANHENNETTU 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

VANHENNETTU 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

VANHENNETTU 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.