Study Guide

Learning outcomes

The student is able to
- describe the basic structures and roles of the most essential biochemical compounds
- explain the basic principles of the structure and function of eukaryotic and prokaryotic cells as well as viruses, and identify their distinctive characteristics
- describe the key biochemical reactions relevant to food and biomaterials
- describe the fundamentals of taxonomy, structure, function, and application of the key microbes relevant to food and biomaterials
- describe the fundamentals of microbial growth and the principles of influencing it

Implementation and methods of teaching

Contact teaching 2 x 2 hours per week during the latter part of the autumn semester. In addition to attending contact sessions, completing the course requires independent study, including studying learning materials and other relevant sources.

Timing and attendance

The course is held during the latter half of the autumn semester (weeks 44–50/2025).

Learning material and recommended literature

Lectures, materials available on Moodle, and other resources referenced during the course.

Learning environment

Contact teaching (lectures) takes place in the classroom facilities of LAB University of Applied Sciences, Lahti campus.

Student time use and work load

The course is delivered over a compact, evenly paced 7-week schedule. In addition to lectures (2 x 2 hours per week), students are expected to engage in independent work (including studying learning materials, completing assignments, and preparing for the exams) averaging 5–8 hours per lecture.

Contents

Basics of biochemistry:
- the basic structures and functions of key biochemical compounds
- the most essential biochemical reactions in the context of food and biomaterials

Basics of microbiology:
- fundamental principles of the structure and function of eukaryotic and prokaryotic cells as well as viruses, including their key characteristics
- taxonomy, structure, function, and utilisation of the most relevant microorganisms in the context of food and biomaterials
- microbial growth and ways to influence it

Additional information for students: previous knowledge etc.

Prerequisite knowledge: completion of Basics of Chemistry (AT00DD02), concurrent enrolment in the course, or equivalent prior knowledge of chemistry.

Completion of the course (Basics of Biochemistry and Microbiology, AT00DD82), or equivalent knowledge, is required as prerequisite knowledge for food technology courses (specifically for the modules Basics of Process and Food Technology, Beverage Processes, and Grain Processes).

Assessment criteria

Assessment is based on two separate exams: one covering biochemistry and the other microbiology. The final course grade is determined by the average of the two exam results (with each exam weighted equally at 50%).

Assessment scale

1-5

Failed (0)

The learning outcomes of the course are not met at all or only to a very limited extent. There are significant gaps in the expected competence.

Assessment criteria: level 1 (assessment scale 1–5)

The student has achieved the learning outcomes of the course at a minimally acceptable level.

Assessment criteria: level 3 (assessment scale 1–5)

The student’s competence meets the average learning outcomes of the course.

Assessment criteria: level 5 (assessment scale 1–5)

The student’s competence meets the learning outcomes of the course at an excellent level.