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Syllabus

BI1368 Microbial Horticulture, 15.0 Credits

Mikrobiell hortikultur

Subjects

Horticultural Science Biology Biology Horticultural science

Education cycle

Master’s level

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirements
Master’s level (A1N)

Grading scale

Language

English

Prior knowledge

Knowledge equivalent to 120 credits, including 60 credits in Natural Science and English 6.

Objectives

The aim of the course is to give knowledge and understanding of microbiology in horticulture in its broadest sense where theory, laboratory work and industrial applications are combined.

On completion of the course, the student should be able to:

• use the terminology linked to horticultural value networks and microbiology.

• describe and evaluate presence and importance as well as potential for microorganisms in horticultural value networks and products and to be able to predict consequences and present the conclusions in a scientific and critically reflecting way.

• predict and identify microbial risks and describe methods to solve microbial problems and processes in horticultural value networks.

• evaluate and discuss laboratory results using different tools and techniques and be able to translate them it into practice.

Content

The course consists of lectures, seminars, excursions and practicals. The course covers microbial aspects of horticultural production, products, processing and logistics.

The course includes:

• Microorganisms in relation to horticultural production systems and products, with focus on

• Soil, substrates, plant material and fungi

• Plant establishment

• Crop production practise

• Harvest and storage

• Processing

• Packaging and logistics

• Consumer expectations on quality of horticultural products from a microbiology perspective (laws and regulations).

• Microbial solutions to sustainable production and living environments.

• Descriptions, analysis and evaluation of microorganisms, microbial society structures and processes in horticultural production chains, products and horticultural living environments.

• Microbiology based strategies for a sustainable horticulture.

• Risk elimination, risk analysis and risk assessment.

Scheduled exercises, seminars and study visits are compulsory.

Grading form

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Formats and requirements for examination

To pass the course, passed written and oral assignments as well as participation in the compulsory activities are required.

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.

• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.

• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.

• For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Transitional provisions

• Exams: At least three retake sessions (renewed exams) will be offered within two years of the decision to discontinue the course. • Compulsory components: At least one opportunity for a retake session will be offered within two years of the decision to discontinue the course.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.