The World of Microbes (5 cr)

Objective

The student knows what viruses, bacteria, yeasts and mold are, as well as understand the concepts of eukaryotes/prokaryotes.
The student has internalized that microbes are found everywhere in air, water, environment, surfaces, food and in various processes (e.g. home houses, indoor air, food for use/pollution, waste water purification, biofuels manufacturing, paints, health/getting sick)
The student understands the differences between harmful and useful microbes, can use them in various processes, as well as identify the problems caused by them.
The student knows how to get rid of harmful microbes, and how to analyze microbes using different methods of microbiology and molecular biology (DNA analyses).
Students have an understanding of the importance of personal hygiene at a different stage of processes, e.g. in the case of taking samples.

Content

Prokaryote and eukaryote cells, viruses, as well as their structures. From biomolecules, structure, properties and function of nucleic acids
.
Microbial growing conditions. Microbial classes and their main characteristics. Harmful and useful microbes. Methods of analysis of living and dead microbes. Aseptic. Examples of microbial exploitation in industry.

Personal hygiene. Importance of hygiene (processes/health). Removal of viruses and microbes. Hygiene tests.

Location and time

Leiritie 1, 4th period

Materials

Lecture materials and lab protocols

Teaching methods

Laboratory works
Interactive lecture
Team working

Exam schedules

3.5 klo11-13 (Hye) 4.5 klo13-15 (Tiina).
No re-exam.

Student workload

Labs and lectures according to the schedule.

Further information

KICK OFF lectures are given according to the schedule during week11.
Lecturer Hye Jung-Majanen is teaching in English using Finnish material.

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

Students are able to:
1. Search for information on life sciences literature sources
2. Shows that they have achieved core competency goals
3. Demonstrates familiarity with key professional safety practices

Assessment criteria, good (3)

Students are able to:
- use concepts and knowledge in the field consistently
- search for information and critically use data sources
- apply the knowledge base in professional positions
- act in a professional situation independently and responsibly
- plan activities with safety considerations

Assessment criteria, excellent (5)

Students are able to:
- use the concepts and knowledge of the field competently
- justify the use of data sources
- justify the activity using the studied information or explanations
- act responsibly regarding safety

Assessment methods and criteria

Laboratory reports
Group presentation
Assignments
Exams