Applied Biology, 7.5 credits

Aims and objectives

General aims for first cycle education

First-cycle courses and study programmes shall develop:

• the ability of students to make independent and critical assessments
• the ability of students to identify, formulate and solve problems autonomously, and
• the preparedness of students to deal with changes in working life.

In addition to knowledge and skills in their field of study, students shall develop the ability to:

• gather and interpret information at a scholarly level
• stay abreast of the development of knowledge, and
• communicate their knowledge to others, including those who lack specialist knowledge in the field.

(Higher Education Act, Chapter 1, Section 8)

Course objectives

Knowledge and comprehension
After completing the course, the student should be able to demonstrate knowledge of

• biological solutions to environmental problems,
• biological applications in food technology and development, and
• how biological systems can be used in different applications.

Skills and Abilities
The student must be able to demonstrate the ability to

• analyzing biological applications from a multidisciplinary perspective, and
• give an oral and written account of and discuss applications with a biological perspective.

Values and attitude
The student must be able to demonstrate the ability to

• critically review and reflect on applications based on biological principles, and
• with increased autonomy, identify problems and the need for additional knowledge for the development of new biological applications.

Main content of the course

The course focuses on different aspects of applying sustainable biological solutions to present problems, with a focus on environmental technology and the food industry. The course includes examples of how biology, in combination with other subject areas, can be used to solve some important environmental issues and applications. The course will also illustrate how organisms and biological processes can be used to develop new or functional foods in the food industry.

Teaching methods

Teaching is done in the form of lectures, project work, presentations and seminars.
The seminar may include a study visit to related industry.

Students who have been admitted to and registered on a course have the right to receive tuition and/or supervision for the duration of the time period specified for the particular course to which they were accepted (see, the university's admission regulations (in Swedish)). After that, the right to receive tuition and/or supervision expires.

Examination methods

Theory, 5 credits (Code: A001)
Written Examination.

Project Work, 2 credits (Code: A002)
Written individual report.

Seminars, 0.5 credits (Code: A003)
Oral presentation and active participation in group discussion.

For students with a documented disability, the university may approve applications for adapted or other forms of examinations.

For further information, see the university's local examination regulations (in Swedish).

Comments on examination methods

Absence at compulsory moment
If a student is absent from a mandatory course component, the examiner determines if the student will be able to make up for the component during another scheduled class of the same kind. Otherwise, the student is referred to the next time the course is offered. As an exception, the examiner may decide on substitute assignments. These shall then be carried out before or shortly after the end of the course.

Grades

According to the Higher Education Ordinance, Chapter 6, Section 18, a grade is to be awarded on the completion of a course, unless otherwise prescribed by the university. The university may prescribe which grading system shall apply. The grade is to be determined by a teacher specifically appointed by the university (an examiner).

In accordance with university regulations regarding grading systems for first and second-cycle courses (Vice-Chancellor’s decision ORU 2018/00929), one of the following grades shall be used: Fail (U), Pass (G) or Pass with Distinction (VG). For courses that are included in an international Master’s programme (60 or 120 credits) or offered to the university’s incoming exchange students, the grading scale of A-F shall be used. The vice-chancellor, or a person appointed by the vice-chancellor, may decide on exceptions from this provision for a specific course, if there are special grounds.

Grades used on course are Fail (F), Sufficient (E), Satisfactory (D), Good (C), Very Good (B) or Excellent (A).

Theory
Grades used are Fail (F), Sufficient (E), Satisfactory (D), Good (C), Very Good (B) or Excellent (A).

Project Work
Grades used are Fail (U) or Pass (G).

Seminars
Grades used are Fail (U) or Pass (G).

For further information, see the university's local examination regulations (in Swedish).

Comments on grades

To obtain a pass grade for the course as a whole, a minimum of grade E is required for all theoretical modules on the course as well as Pass (G) on the project work and all obligatory seminars. The final course grade is based on the result of the theoretical part.

Specific entry requirements

University studies in Biology and Chemistry equivalent to 60 Credits comprising at least 15 Credits in Cell Biology and 7.5 Credits in Physiology

For further information, see the university's admission regulations (in Swedish).

Transfer of credits for previous studies

Students who have previously completed higher education or other activities are, in accordance with the Higher Education Ordinance, entitled to have these credited towards the current programme, providing that the previous studies or activities meet certain criteria.

For further information, see the university's local credit transfer regulations (in Swedish).

Other provisions

Language of instruction: Swedish and English. The course is given in English if there are foreign students registered.

Reading list and other teaching materials

Required Reading

The course will be based on scientific articles from journals that the students themselves identify.

Required Reading

Jegatheesan, Jega V., Shu, Li, Lens, Piet & Chiemchaisri, Chart.
Applied Environmental Science and Engineering for a Sustainable Future
Springer, ISSN: 2570-2165.

Montville, Thomas J. & Matthews, Karl R.
Food Microbiology – an Introduction
American Society for Microbiology, ISSN: 1-55581-308-9

Additions and Comments on the Reading
Additional material will be provided.