Oct 22, 2020   11:49 p.m. Sergej
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Course syllabus N436P2_4I - Predictive Microbiology and Risk Asessment (FCFT - WS 2019/2020)

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Slovak University of Technology in Bratislava
Faculty of Chemical and Food Technology
Course unit code:
Course unit title: Predictive Microbiology and Risk Asessment
Mode of completion and Number of ECTS credits:
Exam (4 credits)
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).

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

Type of output: