Information sheet ECTS Syllabus
Course syllabus 436P1_4I - Food microbiology (FCFT - WS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||436P1_4I|
|Course unit title:||Food microbiology|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||Food, Hygiene, Cosmetics - master (compulsory), 1. semester|
Nutrition and Food Quality Assessment - master (compulsory), 1. semester
|Level of study:||2.|
|Prerequisites for registration:||none|
|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 relevant genera and species of microorganisms determining the microbiological quality and safety of food, microorganisms involved in the production of food, participating fermentations.
He can describe the main environmental factors of food and food establishments environmental factors affecting microbiological stability / spoilage.
He can identify errors of food microbiological origin, solve problems microbiological nature in food production in the Storage and handling them.
He understands the importance of the application of effective preventive sanitary measures in food production, the preparation and consumption of food and food supplements.
|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
1 Tasks and objectives of food microbiology and its relationship to general if sectoral microbiology. Defining the object of study - foodstuffs, food, everyday objects. Microbiology of food and food chain.
2 Microorganisms occurring in foodstuffs in their basic characteristics resulting from the scheme of microorganisms. Gram-negative bacteria - Classification, properties, association with food - indicative.
3 Microorganisms occurring in foodstuffs in their basic characteristics resulting from the scheme of microorganisms. Gram-positive bacteria - Classification, properties, association with food - indicative.
4 Microorganisms occurring in foodstuffs in their basic characteristics resulting from the scheme of microorganisms . Yeasts and filamentous fungi - Classification , properties , association with food - indicative .
5 Using microorganisms in the production of foodstuffs and feed . Pure microbial cultures.
6 Factors internal and external environment determining the behavior of microorganisms in food. Relationships between organisms.
7 Groups and characteristics of microorganisms spoilage of foodstuffs.
8 And pathogenic microorganisms transmissible through toxinogénne edibles. Bacterial toxins, mycotoxins, biogenic amines.
9 Prolonging shelf life of foodstuffs from the microbiological point of view . Thus, heating, cooling, freezing, drying, salting, sweetening, smoking, chemical preservation, ionizing radiation, combined procedures.
10 Microbiology of food of animal origin : milk, meat, poultry, eggs, fish and preparations and articles of these materials.
11 Microbiology of plant foods: fermented vegetables, sauerkraut, fermented pickles, exotic fermented products.
12 Microbiology bakery and confectionery production . Microbiology plant and cold dishes.
13 Microbiology of drinking water, mineral water and soft drinks. Ice cream, seasonings. Microbiology cosmetic products and their production environment.
|Recommended or required reading:|
|Language of instruction:||slovak and slovak|
|Assessed students in total: 299|
|Name of lecturer(s):||prof. Ing. Ľubomír Valík, PhD. (examiner, lecturer, person responsible for course, tutor) - 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.