Food Microbiology and Process Hygiene (7cr)

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 Basic methods in laboratory work Sampling and handling of samples

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. In addition, the student is able to follow the instructions and work safely in the laboratory.

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. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present the results clearly. He/she is able to combine this information with previously learned microbial issues.

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. In addition, the student is able to follow the instructions and work safely in the laboratory and is able to present results clearly and draw conclusions. The student also demonstrates innovation by applying what he/she has learned.

Further information

Bio- ja elintarviketekniikan tutkinto-opiskelijalla sekä polkuopiskelijalla opinnon laajuus on 7 op. Ammatillisen väylän sekä lukioväylän opiskelijat suorittavat opinnosta 4 op:n laajuisen luento-osuuden. Mahdollisen tutkinto-opiskeluoikeuden saatuaan he suorittavat opinnon mikrobiologian laboratorioharjoitukset.