Microbiology (5cr)

Objective

You can describe the main structures of microbes, their general properties affecting their growth and increse in food, water and indoor air.

You can explain how bacteria are grown and how their growth can be prevented.

You can explain the basic principles of microbial identification.

You are able to work aseptically and get to know the most important basic microbiological and microscopic methods.

You know how to interpret the microbiological analysis results and assess their reliability.

Content

How are microbes classified and where do they appear?

What factors affect microbial growth?

What kind of risks microbes cause in food, water and indoor air?

How to work aseptically and what kind of microbial cultivation techniques are used and how can microbes be identified?

How to interpret the microbiological analysis results and assess their reliability?

Evaluation

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, 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.

Evaluation scale

1-5