O-MH-20-IMA - Industrijski mikroorganizmi u hrani animalnog porekla
| Course specification | ||||
|---|---|---|---|---|
| Course title | ||||
| Acronym | O-MH-20-IMA | |||
| Study programme | ||||
| Module | ||||
| Type of study | ||||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 6.0 | Status | ||
| Condition | There are no conditions. | Oblik uslovljenosti | ||
| The goal | The course should enable the student to acquire knowledge of the basic groups of microorganisms significant for industrial production in food of animal origin: lactic acid bacteria, vinegar bacteria, yeasts and fungi. The concept, role and significance of starter culture; criteria for selection of starter culture; the role of starter cultures in the fermentation of animal products. | |||
| The outcome | At the end of the course the student should: describe and explain the characteristics of the basic groups of industrial microorganisms; explain how physical, chemical and environmental factors affect on starter culture activity; defines the role of starter cultures in fermentation and transformation processes during food production of animal products. | |||
| Contents | ||||
| Contents of lectures | Introduction: Concept, significance and activity of industrial microorganisms: lactic acid bacteria, acetic acid bacteria, yeasts and fungi; Characteristics of starter cultures; selection criteria; starter culture in fermentation of dairy products, meat and fish products; The role of starter cultures in the bichemical transformations; The role and importance of complementary cultures. | |||
| Contents of exercises | Theoretical classes are accompanied by laboratory exercises in following areas: methods of morphological and biochemical characterization of lactic acid bacteria, methods of morphological and biochemical characterization of yeasts, methods of morphological and biochemical characterization of fungi, methods for detection of starter cultures in fermented milk products, cheese and fermented sausages. | |||
| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 3 | 0 | 2 | ||
| Methods of teaching | Teaching will be conducted through classical lectures and laboratory exercises, as well as interactive teaching methods. The methods of interactive teaching will be individual, group or team collaborative and cooperative methods of active learning. | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | 5 | Test paper | 15 | |
| Practical lessons | 5 | Oral examination | 40 | |
| Projects | ||||
| Colloquia | 20 | |||
| Seminars | 15 | |||