O-MH-14-TOKH - Toksiinfekcije i intoksikacije hrane
| Course specification | ||||
|---|---|---|---|---|
| Course title | ||||
| Acronym | O-MH-14-TOKH | |||
| Study programme | ||||
| Module | ||||
| Type of study | ||||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 6.0 | Status | ||
| Condition | - | Oblik uslovljenosti | ||
| The goal | Perception and understanding of the importance of pathogenic microorganisms in food, the causative agents of food-borne diseases. Familiarity with the types of microbiological foodborne diseases: toxin infections and intoxications, importance, characteristics of pathogens, types of food carriers, prevention and methods of isolation and identification. | |||
| The outcome | Demonstration of knowledge/ability to: understand and explain the difference between toxic infections and intoxications; describe the effects of food-borne pathogens; describe the characteristics of pathogens and toxins; perform source identification and pathogen determination; establish corrective procedures for the control of pathogenic microorganisms. | |||
| Contents | ||||
| Contents of lectures | Important facts about foodborne diseases, gastrointestinal disorders, epidemiological aspects, dominant bacterial and viral pathogens, microbiological diseases originating from food: intoxications, mycotoxicosis, toxin infections, parasites and algae toxins, characteristics of pathogens, diseases and symptoms, types of food as carriers of pathogens , disease prevention, identification methods. | |||
| Contents of exercises | Isolation and identification of dominant pathogenic bacteria. Analysis of disease occurrences. Detection of pathogenic bacteria in food and analysis of food products. | |||
| 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 | Classical teaching, laboratory exercises, interactive teaching methods in in the form of five-minute oral presentations and short written essays. | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | Test paper | 70 | ||
| Practical lessons | Oral examination | |||
| Projects | 10 | |||
| Colloquia | 20 | |||
| Seminars | ||||