Hygienia (B0092), 4 op

Basic information

Prerequisites

Microbiology, Microbiology, laboratory course

Course contents (core content level)

Hygiene risks and pollution sources in food production from ?field to table?. The most important food poisoning bacteria and viruses, protozoa and worms spread by foods and drinks. The most typical spoiling phenomena of different foodstuffs. Personal hygiene during working, cleaning and disinfection. Aseptic solutions in devices and manufacturing establishments. In-House-Control and HACCP of food industry.

Aseptic work in microbiological laboratory. To prepare a sample from food for a microbiological analysis. To take a samples from surfaces and from air and to analyze results.

Course contents (additional)

Deeper understanding of the core course contents mentioned above.

Core content level learning outcomes (knowledge and understanding)

After completion of this course the student understands the hygiene risks related to food production and how to inhibit these risks. The student knows the most typical spoiling phenomena of different foodstuffs and what kind of technical solutions is needed in food or medicine production from the hygiene point of view.

Core content level learning outcomes (skills)

After completion of this course the student can behave in an aseptic way in food or medicine production. She/he can keep the surroundings in work glean, can use different gleaning and disinfection methods and agents in a right way.

The student can create working habits to control hygiene risks in production line according to HACCP-system.

The student can prepare a representative sample from foodstuff for a microbiological analyze and can calculate the microbe content of the sample from the results after incubation. The student can work aseptically in a microbiology laboratory.

Recommended reading

Handouts of lectures
Additionally: Pönkä A.; Ruokamyrkytykset ja elintarvikehygienia
Jay J.M.: Modern Food Microbiology

Teaching and learning strategies

Teaching methods and student workload

Assessment weighting and grading

Class room teaching: 35 h
Laboratory exercises: 15 h
Project:
Exam: 6 h
Student individual workload (student workload analysis carried out 1/06): 43 h
Total: 93 h
Follow-up of the student workload analysis performed: -

Related competences of the degree programme

International and intercultural skills
Product development and project skills
Safety and quality skills
Expertise in living and other biological materials
Technological and economical skills in bio and food processes and in production systems
Ethical and Ecological Skills
Economical Skills
Theoretical basis and mathematical and science skills
Interdisciplinary
Information acquisition skills and adaptation of new knowledge
Communication and interpersonal skills
Entrepreneurial, business and leadership skills