Food Microbiology and Process Hygiene (7cr)

Evaluation scale

1-5

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

Materials

Book: Sojakka, K. & Välimäki, M.-L., 2011. Ammatillinen Mikrobiologia, Juvenes Print: Tampere, 306 s. ISBN 978-952-13-4723-8. (2. painos on julkaistu 2020) Lecture handouts

Teaching methods

Lectures, making a presentation and critical review of another presentation as group works, laboratory exercises with reports Theory lessons, presentations and exam as online teaching

Student workload

Total work load of the course: 189 h - of which scheduled studies: 66 h (theory 36 h ja laboratory work 30 h) - of which autonomous studies: 123 h

Qualifications

No previous studies are required.