Microbiology (5 cr)

Objective

You can describe the main structures of microbes, their general properties affecting their growth and reproduction in food, water and indoor air.
You can explain how bacteria are grown and how their growth can be prevented. You can also explain the basic principles of microbial identification.
You are able to work aseptically and become familiar with the most important basic microbiological and microscopic methods.
You know how to interpret 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 do microbes cause in food, water and indoor air?
How to work aseptically and what kind of microbial cultivation techniques are used in education and how can microbes be identified?
How to interpret microbiological analysis results and assess their reliability?

Evaluation

Students can:
b. look for information in the key information sources of the field.
c. identify interrelated tasks.
e. use the key models, methods, software and techniques of the professional field.
f. work as team members in a goal-oriented way.

Course material

Materials in Moodle

Study forms and methods

Työviikkopohjainen oppimisväylä:
Työjärjestyksen mukaiset teoria- ja laboratoriotunnit.

Opintoja nopeuttava oppimisväylä:
Alan yrityksessä tai organisaatiossa (esim. mikrobiologian laboratoriossa) työskentelevä voi suorittaa opintojakson osittain työpaikalla ja osoittaa osaamisensa näyttönä.

Työhön integroitu oppimisväylä:
Soveltuu nopeuttajille, ei edeltävyysehtoja.

Timing of exams and assignments

Kaksi uusintatenttimahdollisuutta joulukuussa 2018 yhteisissä uusintatenttitilaisuuksissa.

Evaluation scale

1-5

Assessment criteria, good (3-4)

Students can:
b. look for information in the key information sources of the field.
c. identify interrelated tasks.
e. use the key models, methods, software and techniques of the professional field.
f. work as team members in a goal-oriented way.