Navigation

O-TA-14-MIKA - Mikrobiologija animalnih proizvoda

Course specification
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
    1. Radulović, Z. 2010: Autohtone bakterije mlečne kiseline kao starter kulture. Poljoprivredni fakultet Univerziteta u Beogradu, Beograd, Srbija. (Original title)
    2. Radulović, Z.i Mirković M. 2016: Probiotici i prebiotici, Poljoprivredni fakultet Univerziteta u Beogradu, Beograd, Srbija. (Original title)
    3. Ray B.: Fundamental Food Microbiology, Third Edition, CRS Press 2003 (Original title)
    4. Jay J.: Modern Food Microbiology 6th edition An Aspen Publication ,2000 (Original title)
    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