O-UB-20-MIKH - Mikrobiologija hrane
| Course specification | ||||
|---|---|---|---|---|
| Course title | ||||
| Acronym | O-UB-20-MIKH | |||
| 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 | Understanding the importance of microorganisms in food, useful that participate in fermentation processes and harmful that cause food spoilage or foodborne diseases. Familiarity with the characteristics of important groups of microorganisms present in food, their source, growth and metabolism, methods of isolation and identification with special emphasis on pathogenic microorganisms. | |||
| The outcome | Understanding the basic principles of food microbiology; how external and internal factors in food and during storage affect the survival and growth of microorganisms; understands the origin of the failure; describe the effects of food-borne pathogens; identify sources and establish corrective procedures for controlling pathogenic microorganisms and microflora of spoilage of food products. | |||
| Contents | ||||
| Contents of lectures | History of food microbiology; sources of microorganisms in food; characteristics of bacteria, viruses, yeasts and molds; factors affecting the growth of microorganisms in food; alimentary diseases, intoxications, mycotoxicosis, toxin infections. Indicators of microbiological quality and food safety. Microbiological standards. Microbiological spoilage of different groups of food products. | |||
| Contents of exercises | Overview of basic staining, dilution, microscopy procedures. Detection of coliforms by counting method and MPN method. Membrane filtration. Aerobic and anaerobic spore forming bacteria. Detection of pathogenic bacteria. Isolation of yeasts and molds. 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 | 1 | 1 | ||
| Methods of teaching | Classical teaching, laboratory exercises, interactive teaching methods, cooperative in groups of students and team teaching, as well as the use of an electronic platform learning. | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | Test paper | 70 | ||
| Practical lessons | 5 | Oral examination | ||
| Projects | ||||
| Colloquia | 20 | |||
| Seminars | 5 | |||