Food safety and microbiology

Structure Type: Course
Code: YELETMBI05
Type: Compulsory
Level: Bachelor
Credits: 5.0 points
Responsible Teacher: Maijala, Pekka
Teacher Team: Pasto, Matti-Pekka ; Maijala, Pekka ; Latva-Reinikka, Anu
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
BIOEL-2014   1 autumn   5.0   2014-09-01   2014-12-31  
PALVELUJ-2014   1 autumn   5.0   2014-09-01   2014-12-31  
BIOEL-2015   1 autumn   5.0   2015-08-01   2015-12-31  
PALVELUJ-2015   1 autumn   5.0   2015-08-01   2015-12-31  
BIOEL-2016   1 autumn   5.0   2016-08-01   2016-12-31  
PALVELUJ-2016   1 autumn   5.0   2016-08-01   2016-12-31  

Learning Outcomes

The student knows the most essential sections of the food legislation for microbiology and the hygiene. The student can design the safe and hygienic making of foods, can estimate the risks which are related to the foods and can apply the principles of the own supervision. The student can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology. Students will learn to use the library and information services at Seinäjoki UAS.

Student's Workload

Total work load of the course: 135 h
- of which scheduled studies: 50 %
- of which autonomous studies: 50 %

Contents

• grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
• grounds for the cleaning
• microbe groups, their most important properties and living conditions
• working in the laboratory and handling of samples
• producers of professional and research knowledge, databases and online information seeking, using and evaluation of information

Recommended or Required Reading

Korkeala, H. toim. 2007. Elintarvikehygienia: ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki.

Muu opiskelumateriaali ilmoitetaan opintojaksolla.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures, assignments, laboratory work

Assessment Criteria

5 The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solution of from many sides different problems.
The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solving of the usual problems. The student can act safely and according to food hygiene and in-house control in his work and is able to present the results clearly. The student is able to get information about the food legislation and can adapt them in his work.
1 The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solving of the usual problems. The student can act safely and according to food hygiene and in-house control in his work and is able to present the results clearly. The student is able to get information about the food legislation and can adapt them in his work.

Assessment Methods

Active participation in lectures, assignements, exam

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