O-MH-14-MKH - Mikrobiolosko kvarenje hrane
| Course specification | ||||
|---|---|---|---|---|
| Course title | ||||
| Acronym | O-MH-14-MKH | |||
| Study programme | ||||
| Module | ||||
| Type of study | ||||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 5.0 | Status | ||
| Condition | Oblik uslovljenosti | |||
| The goal | Gaining knowledge/understanding about the importance of microbiological food spoilage, studying changes in perishable foods, comparing microbiological and non-microbiological changes in food; recognition of the basic groups of microorganisms that represent the initial microflora on food of plant and animal origin, causes of spoilage and control of the production process. | |||
| The outcome | - characterization of the initial microflora on food - defining the role of fungi, bacteria and yeasts in food spoilage of plant and animal origin - explaining environmental and other factors on the growth and development of microorganisms in food - understanding the role and importance of proper control of the production process in order to reduce product spoilage | |||
| Contents | ||||
| Contents of lectures | Concept, historical development, importance of microbiological food spoilage; Microbiological and non-microbiological changes in food; Initial and other groups of microorganisms on foods and their relationship to water, temperature, oxygen and acidity; Microorganisms that spoil different groups of foods; Control parameters of the production process in order to eliminate food spoilage. | |||
| Contents of exercises | The theoretical teaching is followed by the performance of practical laboratory exercises that include the recognition of the main causes of food spoilage and specific causes of food spoilage in the specified types of food. The study research work includes detailed processing of one selected type of food and the microorganisms that spoil it. | |||
| Literature | ||||
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| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 2 | 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 | |||