Sep 17, 2019   3:11 p.m. Olympia
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Course syllabus N425L4_4I - Laboratory of Microbiology of Food Technology and Cosmetics (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: N425L4_4I
Course unit title: Laboratory of Microbiology of Food Technology and Cosmetics
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice2 hours weekly (on-site method)

Credits allocated: 2
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
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.
Course contents:
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:
Príslušné normy mikrobiologického stanovenia jednotlivých skupín mikroorganizmov v príslušných komoditách.

Language of instruction: slovak or english
Courses evaluation:
Assessed students in total: 96

37,5 %53,1 %9,4 %0 %0 %0 %
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.

Type of output: