MicrobiologyLaajuus (5 cr)

Objective

You can describe the key structures of microbes, their general characteristics, and the factors affecting their growth and reproduction in food.
You can explain how bacteria are cultured and how their growth can be inhibited, as well as explain the basic principles of microbial identification.
You can work aseptically and become familiar with important basic microbiological methods and microscopy.
You become familiar with key microbes that cause food poisoning.
You can interpret microbiological analysis results and assess their reliability.

Content

How are microbes classified and where are they found?
What factors affect the growth of microbes?
What risks do microbes pose in food?
How can microbes be utilized in food production?
How do you work aseptically in the laboratory?
How are microbiological samples taken from food?
How can microbes be identified?
How are microbiological analysis results interpreted and how is their reliability assessed?

Accomplishment methods

Students can
a. use professional vocabulary systematically.
b. look for information in the key information sources of the field.
c. identify interrelated tasks.
d. work together with customers/clients, users and target groups.
e. use the key models, methods, software and techniques of the professional field.
f.  work as team members in a goal-oriented way.
g. justify their actions according to the ethical principles of the professional field.