O-TA-14-MIKA - Mikrobiologija animalnih proizvoda
Course specification | ||||
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Course title | ||||
Acronym | O-TA-14-MIKA | |||
Study programme | ||||
Module | ||||
Type of study | ||||
Lecturer (for classes) | ||||
Lecturer/Associate (for practice) | ||||
Lecturer/Associate (for OTC) | ||||
ESPB | 8.0 | Status | ||
Condition | Oblik uslovljenosti | |||
The goal | Knowledge of the basic groups of microorganisms important for the industrial production of animal products, methods of transformation of ingredients in food, controlling the microphlora present in food, the role of microorganisms in fermentation processes, characteristics of pathogens and microorganisms that cause spoilage, methods of analyzing according to current regulations. | |||
The outcome | Should: describe and explain the characteristics of groups of microorganisms present in animal products; defines their role in fermentation and transformation processes, starters, adjunct and probiotic cultures. Analyzes and detects pathogenic microorganisms, as well as those that cause food spoilage, presents acquired knowledge and practical applications. | |||
Contents | ||||
Contents of lectures | Introduction; Lactic acid bacteria, acetic, sporogenous, yeasts, fungi; Environmental factors for the development of mo. in food, Microorganisms that cause food poisoning; Types of starter cultures; The role of microorganisms in biochemical transformations; Microbiology of milk, meat, fish and eggs; Microbiological product safety and appropriate microbiological standards | |||
Contents of exercises | Practical laboratory exercises in the mentioned areas: methods of morphological and biochemical characterization of lactic acid bacteria, pathogenic bacteria methods of isolation and identification of the mentioned different groups of bacteria, yeasts, molds, methods of controlling the correctness of products | |||
Literature | ||||
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Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
4 | 2 | |||
Methods of teaching | ||||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | 10 | Test paper | ||
Practical lessons | Oral examination | 70 | ||
Projects | ||||
Colloquia | 20 | |||
Seminars |