Sep 23, 2019   2:28 a.m. Zdenka
Academic information system

Course syllabus 436M0_4B - Food and Cosmetics Microbiology (FCFT - WS 2019/2020)

     Information sheet          ECTS          Syllabus          

     Slovak          English          

University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: 436M0_4B
Course unit title: Food and Cosmetics Microbiology
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

Credits allocated: 4
Recommended semester/trimester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
Assesment methods:
Independent work leading to the completion of an oral examination. Evaluation based on knowledge and responses in the debate between the examiner and tested.
Learning outcomes of the course unit:
The student knows the properties of the relevant micro-organisms that occur in food and determine their microbiological quality. He identifies foods and their intrinsic and extrinsic environmental factors determining the behaviour of microorganisms (growth, reproduction, devitalization, survival). He can link his knowledge to processes and technological procedures that ensure the quality and wholesomeness of food. Similarly, he knows the basics of approaches and factors that ensure the microbiological quality and stability of cosmetics. Students also aware of the basic properties of undesirable microorganisms and basic preventive approaches to their elimination in food and cosmetics. Knows the basic thesis and microbiological criteria established in food legislation.
Course contents:
Properties of microorganisms that occur in foods
Food factors that determine the behavior of microorganisms
Technological processes to ensure quality and wholesomeness of food
Microflora of food products, articles of daily use and evaluation of their microbiological quality
Recommended or required reading:
GORNER, F. -- VALÍK, Ľ. Aplikovaná mikrobiológia požívatín. Bratislava : Malé centrum, 2004. 528 p. ISBN 80-967064-9-7.
ADAMS, M. -- MOSS, M. Food Microbiology. Cambridge : Royal Society of Chemistry, 1995. 398 p. ISBN 0-85404-509-0.
HAYES, P. Food microbiology and Hygiene. London: Elsevier , 1992. 516 p.

Language of instruction: slovak or english
Courses evaluation:
Assessed students in total: 342

11,7 %21,3 %19,3 %30,7 %15,2 %1,8 %
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: