Dec 7, 2019   0:35 a.m. Ambróz
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Course syllabus N425M0_4I - Microbiology of Food Technology and Cosmetics (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425M0_4I
Course unit title: Microbiology of Food Technology and Cosmetics
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

Credits allocated: 2
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
During the semester there will be two written verification of 50 points; for the oral examination is necessary to obtain at least 25 points from each review.
Learning outcomes of the course unit:
The student will learn the principles of food microbiology. The student is able to characterize important microorganisms and their group. The student will recognize the microbiology of food products and cosmetics.
Course contents:
Significant group of microorganisms of food , role and their importance in food.
Microbiology of water used in the food industry .
Microbiological aspects of the obtain, processing and storage of meat and meat products .
Microbiological aspects of the processing of poultry, eggs and fish.
Microbiological aspects of fruit and vegetables in processing and storage. Production of fermented vegetable -based products .
Microbiological aspects of dehydrated ready meals and canned products. Microbiological aspects of the production of bread , bakery products and pasta.
Microbiological aspects of sugar confectionery and chocolate.
Microbiological aspects of the acquisition, heat treatment and storage of milk.
Microbiology dried, concentrated and fermented milk products, butter and cheese. Function of starters lactic acid bacteria.
Microbiology fat products and cosmetics industry.
Microbiology enjoy meal and beverages.
Waste management in food technology.
Recommended or required reading:
Görner, F., Valík, Ľ.: Aplikovaná mikrobiológia požívatín. Malé Centrum, Bratislava, 2004. 527 s. Bratislava,: Malé Centrum,, 2004. 527 p. ISBN 80-967064-9-7.

Adams M.R. and Moss, M.O.: Food Microbiology. The Royal Society of Chemistry 2008. 463 s. ISBN 978-0-85404-284-5

Language of instruction: slovak or english
Courses evaluation:
Assessed students in total: 96

75,0 %19,8 %5,2 %0 %0 %0 %
Name of lecturer(s): doc. Ing. Mária Greifová, PhD. (person responsible for course) - slovak, english
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Mária Greifová, PhD. and programme supervisor

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

Type of output: