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 code:||N425M0_4I|
|Course unit title:||Microbiology of Food Technology and Cosmetics|
|Mode of completion and Number of ECTS credits:||Exam (2 credits)|
|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.
Last modification made by Ing. Tomáš Molnár on 01/29/2019.