Microbiology 1, Part 1Laajuus (4 cr)

Content

Type of course
Compulsory

Level of course
Professional studies

Objective of course
Students
- know the main groups of microbes, their cell structures and their main requirements for growth
- understand the most important properties as well as the beneficial and detrimental effects of microbes
- comprehend the importance of microbes with respect to food hygiene, food processing, biotechnological processing and the bio-ecological cycles of the environment
- understand the significance of microbes to human health
- know the most important microbiological sample preparation, culture and identification techniques, and sterilization methods.

Course contents
- microbe structure and grouping
- microbial growth, requirements for growth, metabolism
- growth control
- basics of food microbiology, biotechnology and clinical microbiology
- microbial ecology
- aseptic working principles and sterilization methods
- microbiological sample preparation, culture and identification techniques

Teaching methods
Lectures, written assignments and presentations

Assessment methods
Examinations, written assignments and presentations

Prerequisites
None

Required/Recommended reading
Willey, Sherwood, Woolverton, Prescott's Principles of Microbiology, Mc Graw Hill

Name of lecturer(s)
Dr Tuuli Välineva

Year of study
First

Semester
Spring semesters, periods 3-4

Language of instruction
Finnish