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. (2nd ed. published in 2020)
Article: Björkroth, J. 2009. Elintarvikkeille ominaiset pilaajamikrobit. Duodecim, 125: 659-666.

and literature based on links on the course page in Moodle.

Background material for the presentation e.g.
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.
Hallanvuo, S. & Johansson, T. 2010. Elintarvikkeiden mikrobiologiset vaarat. Eviran julkaisuja 1/2010. Multiprint Oy: Vantaa, 204

+ literature searches (library specialist is giving guidance in the beginning of the course)

Teaching methods

Lectures, laboratory training and presentation (pathogen/spoilage bacterium) prepared in a student group.

Exam schedules

Written exam on Saturday 22nd of May 2021.

Completion alternatives

Active participation in the preparation of a presentation (performed together with other students) and written reports on laboratory work (performed in pairs).
By completing the above mentioned tasks the student can take part in the exam.

Student workload

Total work load of the course: 135 h
- of which scheduled studies: 36 h
- of which autonomous studies: 99 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.