Study Guide

Objective

The student will know the presence of beneficial and harmful microbes in different environments; biomanufacturing, products and applications in the industrial environment.

The student will be familiar with the main basic microbiological methods and understand the differences between the different levels of hygiene and the requirements for their use.

Identify hygiene risks and sources of contamination associated with the production and supply chain of food and biotechnology products, and understand how risks can be prevented by addressing different factors.

The student will be able to work hygienically in a food or related production environment and will be able to maintain a clean working environment. They are aware of the different cleaning, disinfection and sterilisation methods and their specific characteristics.

The student will have an understanding of the laws and regulations relating to the production of food and biotechnology products and will understand the requirements for safe production and good manufacturing practices.

Content

Modern microbiological techniques, such as qPCR and rapid pathogen diagnostics.

Hygiene risks and sources of contamination associated with the production and supply chain of food and biotechnology products.

Shelf life of food and biotech products.

Hygiene in equipment and plant design (cleaning, disinfection, sterilisation, personal hygiene at work).

Laws and regulations relating to bioproducts.

Prerequisites

Introductory Project and Professional Communication

The World of Microbes

Assessment criteria, satisfactory (1)

- Partial knowledge of microbial presence in food production and biotechnological processes
- Knowledge of modern analytical methods in microbiology.
- Understand the differences in hygiene levels.
- Identify different hygiene risks.
- Knowledge of some cleaning, disinfection and sterilisation methods.
- Partial knowledge of food legislation and safe production.

Assessment criteria, good (3)

- Good knowledge of microbial presence in food production and biotechnological processes.
- Good knowledge of modern microbiological analytical methods and understanding of the analytical process.
- Good understanding of differences in hygiene levels.
- Knowledge of how to prevent hygiene risks and how to manage risks.
- Good knowledge of cleaning, disinfection and sterilisation methods, effective maintenance of cleanliness in the working environment.
- Good command of food law criteria and understanding of safe production.

Assessment criteria, excellent (5)

- Excellent understanding of microbial presence in food production and biotechnological processes.
- Excellent knowledge of different modern microbiological methods and their strengths and weaknesses.
- Excellent understanding of different levels of hygiene.
- Excellent identification and versatile prevention of hygiene risks.
- Excellent knowledge of different cleaning, disinfection and sterilisation methods.
- Excellent command of the basics of food legislation and an excellent understanding of the principles of safe production.

Assessment criteria, approved/failed

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Further information

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