Information sheet ECTS Syllabus
Course syllabus N425M0_4I - Microbiology of Food Technology and Cosmetics (FCFT - WS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit title:||Microbiology of Food Technology and Cosmetics|
|Course unit code:||N425M0_4I|
|Mode of completion and Number of ECTS credits:||Exam (2 credits)|
|Name of lecturer:||doc. Ing. Mária Greifová, PhD. (person responsible for course) - slovak, english|
|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.|
|Prerequisites and co-requisites:||none|
|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:|
|Planned learning activities and teaching methods:||The course contains 13 lectures, each taking 2 hours.
|Assesment methods and criteria:||Exam.|
|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.