Microbiology (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?

Course material

Book recommendation as applicable: Ammatillinen mikrobiologia (Sojakka, Kirsi). Other study materials will be distributed during lectures and through the Learn environment.

Study forms and methods

• The course is carried out by way of contact teaching on Kouvola campus according to a weekly schedule. Remote participation is not possible. As a rule, scheduled contact lessons are not recorded nor duplicated by online lectures. Some lesson activities are carried out in a laboratory/simulation environment. Participation in simulation exercises/oral exercises/company visits is mandatory.
• Students make progress by attending scheduled lessons and completing tasks and assignments individually or in groups. The course consists of 18 lessons and individual and small-group assignments. In addition, a project assignment/practical exercise/simulation exercise/demonstration of competence must be completed.
• The teacher provides guidance during and after contact lessons and by separate agreement.
• The assessed assignments are completed independently or in pairs.
• Feedback is provided by different methods, in writing and/or orally. Also, peer feedback can be used.
• The course consists of two parts which are separately assessed: theory 3 credits and practice 2 credits. More detailed information available below in section “Course part description”.

RDI and work-related cooperation

In the implementation plans, collaboration with working life is unconfirmed, but expert lectures will be arranged whenever possible.

Timing of exams and assignments

Home exam must be completed at the end of the course. Reports from laboratory practice are evaluated pass-fail.
The course entails weekly assignments. A project assignment must be completed in a small group by the end of the course.

The end date of the course is presented in the course details. By this date, the student must submit all assignments, take the required exams and meet all other conditions set for an approved course completion.

Student workload

• 1 ECTS credits equals 27 hours of work by the student.
• In a 5-credit course, the student's total maximum workload is approximately 135 hours including lessons, group work and independent study.

Course part description

Theory Section: You will study the structures of microbes, their growth, growth inhibition, and other characteristics and specific features. The theory will examine different microbial groups from the perspective of food production, and you will learn about the benefits and drawbacks of microbes in food production.

Laboratory Work: You will learn safe and aseptic working techniques and various basic microbiological research methods. Practical exercises will familiarize you with sampling, colony counting, microscopy, and microbial identification. You will prepare reports on laboratory work to demonstrate your learning. You will also develop skills in critically evaluating research results.

Further information

Laboratory practices are in asentajankatu 9.

Evaluation scale

1-5

Assessment methods and criteria

The student’s performance is assessed with reference to the learning objectives and assessment criteria of the course. The completion of the course requires lecture and practice part have to be completed with a passing grade.