Instruction

Name Cr Method of study Time Location Organiser
Food microbiology - lab course 5 Cr Laboratory work 19.4.2021 - 7.5.2021
Name Cr Method of study Time Location Organiser
Food microbiology - lab course 5 Cr Laboratory work 20.4.2020 - 8.5.2020
Food microbiology - lab course 5 Cr Laboratory work 11.3.2019 - 29.3.2019
Food microbiology - lab course 5 Cr Laboratory work 26.3.2018 - 13.4.2018

Target group

This course is optional and available for students from different options if there is space on the course.

Prerequisites

A basic microbiology laboratory course is obligatory.

Learning outcomes

The student can use food microbiology and water standards and methods, and understands the definition of food and water quality. The student has knowledge of food fermentations and experience of one type of food or beverage fermentation. In addition the student can evaluate the microbiological quality of indoor air and report results orally and in written format according to scientific practices.

Timing

First year, IV period

Contents

Standard methods for isolation and recognition of harmful microbes from foods and water, hygiene, microbial quality of indoor air and fermentation of food or beverages. The student gives an oral presentation of obtained results and a written report.

Activities and teaching methods in support of learning

The student search for and read scientific articles related to the topics of the course.

Study materials

Standard methods (may vary from year to year) and a laboratory course compendium

Assessment practices and criteria

Evaluation according to scale 0-5. Oral presentation (20 %), written report (20 %) and performance during the course (60 %).

Recommended optional studies

Food microbiology 5 ECT

Food and environmental hygiene and control

Relation to other study units

Replaces the former course 864067 (MIKRO232) Elintarvikemikrobiologian laboratoriotyöt 5 cr.

Completion methods

The course is intensive and require the presence of the student about 8 hours every course day. The work is done in pairs or groups. The student presents one oral presentation and writes a final report of the results.