Microbial Horticulture
Course description
Microbes in horticultural value networks are traditionally linked to two major domains, the environment and food. This course takes care of this fact in the 11 modules. Each module consists of class room lectures and exercises. Excursions occur in some of them.
In contrast to other courses in microbiology on an advanced level, this course is eligible also to students who have not enrolled into basic microbiology classes during BSc studies. To merge students with and without pre-knowledge in microbiology, the first week will entail propedeutics, for the newcomers to get set and for the ones with pre-knowledge to have some repetition. This course is given as a 100% course and the team of course teachers and instructors are expecting that course literature and the lab manual is read as a preparation to lectures and exercises. Supporting study material, e.g., video clips, presentations, are therefore found on this course homepage. We therefore also offer quizzes to some of the lectures before the lecture takes place; some of these are graded, others are pass/fail.
Entry Requirements
Course facts
BI1429, Microbial Horticulture, 15.0 Hp
Print syllabus
Syllabus
Level
Second cycle (A1N)
Main field of study
Biology, Horticultural Science
Grading Scale
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.
Course language
English
Entry Requirements
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.
Examination Formats and Requirements for Passing the Course
To pass the course, passed written and oral assignments as well as participation in the compulsory activities are required.
Responsible Department/Equivalent
Department of Biosystems and Technology
Supplementary information
Included in program
- Horticultural Science - Master's Programme
- Horticultural Science Programme
Module set
| Title | Credits | Code |
|---|---|---|
| Quiz | 4.0 | 0001 |
| Lab reports | 5.0 | 0002 |
| Oral exam | 6.0 | 0003 |
Other Information
60 hp Natural Science is recommended as prior knowledge to fully comprehend the course material and pass the course.