O-MH-14-IMB - Industrijski mikroorganizmi u hrani biljnog porekla
| Course specification | ||||
|---|---|---|---|---|
| Course title | ||||
| Acronym | O-MH-14-IMB | |||
| Study programme | ||||
| Module | ||||
| Type of study | ||||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 7.0 | Status | ||
| Condition | Oblik uslovljenosti | |||
| The goal | Acquiring knowledge/understanding the role and importance of specific microorganisms in the production of food of plant origin; ways of transforming basic ingredients in food under the influence of microorganisms, controlling the microflora present in food, the role of microorganisms in fermentation processes, specific cultivation of microorganisms in industrial production. | |||
| The outcome | - characterization of microorganisms present in food products of plant origin, as well as the sources from which they originate - defining the role of microorganisms in fermentation and transformation processes - application of instruments for monitoring the growth of microorganisms and their application in the food industry - presentation of acquired knowledge and application in practice | |||
| Contents | ||||
| Contents of lectures | Concept, historical development and activity of microorganisms; Microorganisms important for industrial production; cultivation of microorganism; microbiological biosynthesis; starter cultures in the production of: beer, wine, alcohol, strong alcoholic beverages, glycerin, bread and bakery products; application of lactic propionic, butyric, acetone butyl, acetic, citric and gluconic fermentation. | |||
| Contents of exercises | Laboratory exercises in the mentioned areas: methods of isolation and identification of the mentioned different groups of bacteria, yeasts, molds, actinomycetes, production control methods. The study research paper includes a detailed treatment of a selected group of industrial microorganisms. | |||
| Literature | ||||
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| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 3 | 2 | |||
| Methods of teaching | Teaching will be conducted through classical lectures and laboratory exercises, as well as interactive teaching methods. Among the methods of interactive teaching, individual, group or team collaborative and cooperative methods of active learning are used. | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | 5 | Test paper | ||
| Practical lessons | 5 | Oral examination | 40 | |
| Projects | ||||
| Colloquia | 20 | |||
| Seminars | 30 | |||