Oct 21, 2019   6:00 p.m. Uršuľa
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Course syllabus 436L0_4B - Laboratory Practice in Food and Cosmetics Microbiology (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: 436L0_4B
Course unit title: Laboratory Practice in Food and Cosmetics Microbiology
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
protocols, running tests, final test
To obtain evaluation "A" students need to get min. 92%, for "B" to obtain min. 83%, for the evaluation of "C" min. 74%, for the evaluation of "D" min. 65% and for the evaluation of "E" min. 56% in the final test.
Credits will not be granted if a student gets less than 56%, and/or the protocols will not be resigned.
 
Learning outcomes of the course unit:
The student knows basic microbiological methods for testing food, snacks and cosmetics. He can determine the levels of relevant groups of microorganisms in food culture methods. He can evaluate the results from the point of the reproducibility as well as in the context of food production and microbiological requirements of the legislation. he knows basic identification or confirmation methods used in food microbiology.
 
Course contents:
Basic microbiological methods for testing food, snacks and cosmetics, determination the levels of relevant groups of microorganisms in food culture methods, evaluation of the results from the point of the reproducibility as well as in the context of food production and microbiological requirements of the legislation, basic identification or confirmation methods used in food microbiology.
 
Recommended or required reading:
Basic:
VALÍK, Ľ. -- MEDVEĎOVÁ, A. -- LIPTÁKOVÁ, D. Laboratórium z mikrobiológie potravín: Skriptá na cvičenia. Bratislava : Nakladateľstvo STU, 2012. 161 p. ISBN 978-80-227-3744-9.
GORNER, F. -- VALÍK, Ľ. Aplikovaná mikrobiológia požívatín. Bratislava : Malé centrum, 2004. 528 p. ISBN 80-967064-9-7.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 344

ABCDEFX
19,5 %41,3 %27,3 %9,9 %2,0 %0 %
Name of lecturer(s): prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Ľubomír Valík, PhD. and programme supervisor


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

Type of output: