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Sylabus předmětu N436P2_4I - Predictive Microbiology and Risk Asessment (FCFT - WS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit title: Predictive Microbiology and Risk Asessment
Course unit code: N436P2_4I
Mode of completion and Number of ECTS credits: Exam (4 credits)
 
Name of lecturer: doc. Ing. Pavel Ačai, PhD. (instructor, lecturer)
prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english
 
Learning outcomes of the course unit:
A graduate describe/evaluate and predict the behavior of microorganisms in foods (growth, reproduction, survival, inactivation) with respect to food intrinsic and extrinsic environmental factors. He knows the primary, secondary models and expert systems to be used for predicting microbial behavior. He can apply the knowledge in defining period for safety food storage, implementation and evaluation of storage and challenge tests (required by European legislation). A graduate knows about the ground principles of the concept of risk analysis. He is familiar to qualitative and quantitative microbiological risk/exposure assessment using deterministic and stochastic models. He knows the latest outcomes of the European Food Safety Authority (EFSA) in the field, as well as the role of active and responsible for risk minimization in the food chain.
 
Prerequisites and co-requisites: none
 
Course contents:
The concept and definition of the subject of predictive microbiology. Characteristic behaviors of microorganisms in the processing of raw materials, production, storage, preparation and consumption of food. Planning an experiment in predictive microbiology. Microbial growth, growth line, growth parameters - using mathematical models in describing the course of the growth lines and calculation of growth parameters. The primary models used in predictive microbiology. Secondary models used in predictive microbiology. Accessible user programs. Models 'growth/no growth". Tertiary models used in predicting the growth of microorganisms in food, scientific databases and expert systems. Survival of microorganisms - a quantitative description of the survival of microorganisms relevant parameters of survival - using mathematical models is the description of survival. Interactions of microorganisms in foods and co-cultures vs. pathogenic microbe. Lactic acid bacteria in fermented foods. Modern concepts of food safety. Sector risk assessment, purpose and meaning. Structure risk analysis. Ranking of microorganisms in terms of severity and likelihood of disease. Qualitative microbiological risk assessment. Current scientific opinion of the European Food Safety Authority (EFSA).
 
Recommended or required reading:
Basic:
ZWIETERING, M. -- NAUTA, M. -- BASSETT, J. Tools for Microbiological Risk Assessment. Brussels: ILSI Europe, 2012. 42 p.
VALÍK, Ľ. -- MEDVEĎOVÁ, A. -- LIPTÁKOVÁ, D. -- HUDECOVÁ, A. Application of predictive microbiology and risk-based metrics in production of ewes lump cheese: A.S. aureus case. In Food Micro 2010, 22nd International ICFMH Symposium. 2010.
ANONYMOUS, A. Microbial Risk Assessment Guideline: Pathogenic Organisms with Focus on Food and Water. Washington: Food Safety and Inspection Service (USDA/FSIS), FSIS Publication No. USDA/FSIS/2012-001, 2012. 231 p.
EFSA PANEL ON BIOLOGICAL HAZARDS , A. Scientific Opinion on the development of a risk ranking framework on biological hazards. Parma: EFSA Panel on Biological Hazards , 2012. 88 p. ISBN 0-8493-0856-9.
ANONYMOUS, A. Risk Characterization of Microbiological Hazards in Food. Rome: WHO FAO, 2009. 135 p.

 
Planned learning activities and teaching methods: lecture
 
Assesment methods and criteria: Seminar work evaluated within the system: A (> 90%), B 89-80%), C (79-70%), at least D (69-60%), E (59-55%).
 
Language of instruction: Slovak, English
 
Work placement(s): There is no compulsory work placement in the course unit.


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

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