754117 Microbiology - practical course (AS)


Type
Exercise course
Semester hours
2
Lecturer (assistant)
Apprich, Silvia , Brändle, Johanna , Krajger, Vera , Fraberger, Vera , Wanzenböck, Elisa , Lang, Christine , Petersson, Agnes
Organisation
Institute of Food Science
Offered in
Wintersemester 2017/18
Languages of instruction
Deutsch

Content

Based on the training of working under sterile conditions and handling of the microscope, the following contents are offered: culturing, enumeration and identification of micro-organisms in different materials, staining and physiological differentiation. Finally, a microbiological identification of a bacterial culture is independently performed, and this, together with the evaluation of all bacteriological preparations and a written examination, forms the basis for marking.

Previous knowledge expected



Objective (expected results of study and acquired competences)

After successful completion of the course, the students are able to handle nonhazardous microorganisms. They can perform basic techniques applied in routine laboratories (staining procedures, microscopic analysis, phenotypic identification, biochemical typing). Further they are able to ascertain the microbial counts of feeds and foods.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.