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M-PI-14-MMH - Metode u mikrobiologiji hrane

Course specification
Course title
Acronym M-PI-14-MMH
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 Understanding the characteristics of microorganisms important for food production, which cause food spoilage, as well as pathogenic microorganisms; classic, modern and rapid microbiological methods of isolation and identification of microorganisms, important for the production and quality control of food; methods of testing the microbiological quality of products, according to regulations
    The outcome The student should describe, recognize and distinguish the characteristics of different groups of microorganisms important for food production and control, master the methods of their isolation and identification, characterizes and distinguishes different pathogenic bacteria conducts and compares methods of analysis of microbiological quality of products,
    Contents
    Contents of lectures Familiarization with the characteristics of different groups of bacteria, yeasts and molds that can be found in food products; more detailed introduction to classic and modern methods for isolation and identification of each group of microorganisms, as well as rapid methods in food analysis.
    Contents of exercises Techniques for isolation of significant groups of bacteria, yeasts and molds, methods identification of important groups of bacteria, yeasts and molds, methods of correctness testing of different groups of food products, rapid methods of food analysis
    Literature
    1. Radulović, Z., Petrušić, M. (2011): Mikrobiološke metode analiza hrane, Poljoprivredni fakultet, Univerzitet u Beogradu, Beograd, Srbija. (Original title)
    2. Wilkie F. Harrigon (1998): Laboratory methods in food microbiology, 3. edition, Academic Press, California. (Original title)
    3. Frances Pouch Downes, Keith Ito (2001): Compendium of methods for the microbiological examination of foods, Fourth edition, American Publish Health Association (Original title)
    4. Diane Roberts, William Hooper, Melody Greenwood (2003):Practical food microbiology: Methods for the examination of food for microorganisms of public health significance, Blackwell Publishing, Oxford, UK. (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    5 0
    Methods of teaching
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 30 Test paper
    Practical lessons Oral examination 70
    Projects
    Colloquia
    Seminars