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C-TM-20-KMH - Visi kurs mikrobiologije hrane

Course specification
Course title
Acronym C-TM-20-KMH
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 Expanding basic knowledge about microorganisms found in food, their interaction with the environment and the host, foodborne pathogens and industrially important microorganisms, new rapid methods in the identification of pathogens, biohazards, the effects of preservation techniques on the growth of microorganisms, solving microbiological problems and producing safe food.
    The outcome The student should be able to identify microbiological problems that may arise in processes of production of food products and establishment of procedures for solving them.
    Contents
    Contents of lectures Characteristics of dominant groups of microorganisms in food, influence of environmental factors on growth and survival, adaptation to stress, resistance, inhibitory components. Biofilms. Microorganisms and their enzymes and food spoilage, indicators. Pathogens and food-borne diseases, intoxications, toxin infections, opportunistic pathogens, new pathogens, indicators.
    Contents of exercises Exercises, Other forms of teaching, Study research work Laboratory the exercises accompany the theoretical teaching.
    Literature
    1. Fundamental Food Microbiology (Original title)
    2. Modern Food Microbiology (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    2 0 3
    Methods of teaching Classical lectures, laboratory exercises. Preparation of a seminar paper.
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures Test paper 60
    Practical lessons Oral examination
    Projects
    Colloquia
    Seminars 40