Information sheet ECTS Syllabus
Course syllabus N425L4_4I - Laboratory of 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:||N425L4_4I|
|Course unit title:||Laboratory of Microbiology of Food Technology and Cosmetics|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||Food, Hygiene, Cosmetics - master (compulsory), 3. semester|
|Level of study:||2.|
|Prerequisites for registration:||none|
|After finishing laboratory exercises will be held written review. To obtain level A, must be obtained at least 92 points, to obtain B at least 83 points, the C rating of at least 74 points, for the evaluation D of at least 65 points and on the evaluation E of at least 56 points.|
|Learning outcomes of the course unit:|
|The student will acquire practical experience and an overview of the methods used for the periodic microbiology inspection of food.
|Sampling methods, diluents, homogenization of samples, methods of vaccination and evaluation of plate cultivation practices.
Microbiology of raw milk - fermentation test.
Dairy cultures - evaluation of their antimicrobial activity diffusion method.
Importance of lactobacilli and lactococci in fermented dairy products - determination of their contents.
Determination of inhibitory substances in the milk.
Determination of aerobic sporulating microflora in the basic raw materials of bakery industry . Determination of fungi in cereal products.
Determination of Staphylococcus aureus in egg pasta.
Content of biogenic amines in fermented foods of plant and animal origin.
Determination of total count in the input raw material (meat, spices), and in the final heat- treated meat product.
Importance of psychrotrophic microorganisms. The incidence of pathogenic microorganisms uncooked meat products.
Lactogenic microflora and its importance in fermented meat products.
Microflora of milk fermented cabbage.
Checking the packaging and articles intended to come into contact with food.
The efficacy of preservatives in cosmetic products.
|Recommended or required reading:|
|Language of instruction:||slovak or english|
|Assessed students in total: 96|
|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.