Nov 12, 2019   7:22 p.m. Svätopluk
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Course syllabus N436L0_4I - Laboratory of Food 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: N436L0_4I
Course unit title: Laboratory of Food Microbiology
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice4 hours weekly (on-site method)

 
Credits allocated: 5
 
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 1. semester
Level of study: 2.
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:
Student is able to use basic microbiological methods for testing food, beverages and cosmetics
and to evaluate the results in the context of food production technology and EU microbiological legislation.
 
Course contents:
Method of sampling and sample preparation for microbiological testing of foodstuffs. Enumeration of micro-dilution method of cultivation. Gram stain. Enumeration of microorganisms in foodstuffs microscopically. Factors affecting accuracy and repeatability. Importance of index and indicator bacteria. Identification and determination of coliform bacteria. Evidence of the presence of enterococci and determination. Importance of water activity and its determination. Microbiological quality of cosmetic products. The preservative efficacy of benzoic acid in acidic and alkaline conditions. Evidence of the presence of inhibitory substances in foodstuffs. Microbiological control surfaces of food equipment and packaging.
 
Recommended or required reading:
Basic:
VALÍK, Ľ. -- LIPTÁKOVÁ, D. -- MEDVEĎOVÁ, A. Laboratórium z potravinárskej mikrobiológie. 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: 80

ABCDEFX
31,3 %43,8 %20,0 %2,5 %2,4 %0 %
Name of lecturer(s): Ing. Martina Koňuchová, PhD. (examiner, instructor, lecturer)
Ing. Alžbeta Medveďová, PhD. (examiner, instructor, lecturer, person responsible for course) - slovak, english
Ing. Petra Šipošová (examiner, instructor, lecturer)
 
Last modification: 29. 1. 2019
Supervisor: Ing. Alžbeta Medveďová, PhD. and programme supervisor


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

Type of output: