Hygienian laboratoriotyöt (B0032), 3 op

Basic information

Prerequisites

Hygiene

Course contents (core content level)

To measure bacteria, yeasts, molds and coliform bacteria and some food poisoning bacteria as Bacillus cereus from foods spoiled in different way. Air and surface samples from different production areas for microbiological measurements. To follow up pasteurization of milk or juice by microbiological analyzes. To follow up the spoilage of some food sample e.g. fresh cheese.

Course contents (additional)

Core content level learning outcomes (knowledge and understanding)

After completion of this course the student understands deeper the different things that affect to the microbiological preservation. She/he can identify some typical molds from air.

Core content level learning outcomes (skills)

After completion of this course the student can prepare a representative sample for microbiological analyze and measure the microbe content of a sample. She/he is able to work with microscope.

Recommended reading

Instructions

Teaching and learning strategies

Class room teaching:
Laboratory exercises: 35 h
Project:
Exam:
Student individual workload (student workload analysis carried out 1/06): 35 h
Total: 70 h
Follow-up of the student workload analysis performed: -

Teaching methods and student workload

Assessment weighting and grading

Written report of every laboratory work must be accepted.

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