Microbiology
| Structure Type: | Course |
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| Code: | KC03BE20152 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 3.0 points |
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| Responsible Teacher: | Pasto, Matti-Pekka |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| BIOEL-2013 |
1 autumn |
3.0 |
2013-09-01 |
2013-12-31 |
Learning Outcomes
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.
Student's Workload
Total work load of the course: 80 h
- of which scheduled studies: 40 h
- of which autonomous studies: 40 h
Prerequisites / Recommended Optional Courses
No previous studies are required.
Contents
- 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
- Aseptic work
- Microbe cultivation
- Dilution
Recommended or Required Reading
Lecturer's material
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures and laboratory assigments
Assessment Criteria
1-2: 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.
3-4: 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.
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.
Assessment Methods
Journal 30% and exam 70%
Work Placement
None
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