Food microbiology and process hygieneLaajuus (4 cr)
Course unit code: 8B00DT54
General information
- Credits
- 4 cr
- Teaching language
- 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
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
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.
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.