Microbiology (5cr)

Evaluation scale

1-5

Objective

Students will be able introduce knowledge of various types of microbes in food sector and their living conditions. They will also become familiar with the concepts associated with microbiology. Students are aware of the principles of haccp.

Content

- Microbes, morphology and reproduction, growth curves, specific growth rate, living conditions and prevention of growth
- Bacteria, yeast, fungi, moulds, algae, microbes and viruses
- Common bacteria causing food spoilage
- Microbes used in food production
- Hygiene and sterilisation
- HACCP
- Aseptic work
- Microbe cultivation
- Dilution

Materials

Lecturing material
Book:
Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 p. ISBN 978-952-13-4723-8.
Articles:
Björkroth, J. 2009. Elintarvikkeille ominaiset pilaajamikrobit. Duodecim, 125: 659-666.
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.
Background material for presentations e.g. Hallanvuo, S. & Johansson, T. 2010. Elintarvikkeiden mikrobiologiset vaarat. Eviran julkaisuja 1/2010. Multiprint Oy: Vantaa, 204 s.

Teaching methods

Lectures, making a presentation and critical review of another presentation in teams, laboratory exercises in pairs

Employer connections

-

Exam schedules

Written exam on Wednesday 11th of December 2019.
Re-exams will be held on general exam dates during spring of 2020.

International connections

-

Completion alternatives

Own presentation and critical reviewing of another presentation as team work and laboratory work in pairs.
Completing the above mentioned tasks the student can take part in the written exam.

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 60 h (theory 36 h ja laboratory work 24 h)
- of which autonomous studies: 75 h

Assessment criteria, satisfactory (1)

The students understand in satisfactory degree microbiology basic concepts and methods, and is able to apply them to the usual problems. In addition, students will be able to act in accordance with work instructions and work safely in the laboratory.

Assessment criteria, good (3)

The student is familiar with the basic concepts of microbiology and methods, and is able to apply them to different types of problems. In addition, students will be able to act in accordance with work instructions and work safely in the laboratory and is able to present the results clearly. Student is able to combine his knowledge with previous experiences in the subject.

Assessment criteria, excellent (5)

The student knows microbiology concepts and methods excellently, and is able to apply them to a variety of different types of questions and problems. In addition, students will be able to act in accordance with work instructions and work safely in the laboratory and is able to present the results clearly, and to present the conclusions. The student has demonstrated the ability to create new meanings and to show innovation in applying what they have learned.

Qualifications

No previous studies are required.