| Course title | Food Microbiology |
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| Course code | TUIOZP/TE7MP |
| Organizational form of instruction | Lecture |
| Level of course | Master |
| Year of study | 1 |
| Semester | Winter |
| Number of ECTS credits | 4 |
| Language of instruction | English |
| Status of course | Compulsory |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Course availability | The course is available to visiting students |
| Lecturer(s) |
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| Course content |
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1. Applied microbiology and its applications. Differences between prokaryotic and eukaryotic microorganisms. 2. Microorganisms desirable and undesirable in the food industry. 3. Metabolic processes of microorganisms and their importance for the food production. 4. External and internal factors affecting growth and survival of microorganisms in food. Food preservation. Production of inhibitory substances by microorganisms. 5. Sampling for microbiological analysis and methods to detect microorganisms in food. 6. Lactic acid bacteria and their role in biotechnology. 7. Microbiology of milk and milk products. 8. Microbiology of meat and meat products, fish, poultry and eggs. 9. Microbiology of soft drinks, fruits, vegetables and products made from them. 10. The role of microorganisms in the production of fermented beverages. 11. Microbiology of food of vegetable origin - flour, bakery and confectionery products, starch products, sugar and confectionery. 12. Microbiology of fat products. Microbiology of cold food products, delicatessen, semi-finished and ready meals. 13. Functional food in relation to microorganisms; probiotics, prebiotics and synbiotics. 14. The use of genetically modified bacteria, yeasts and fungi in the food production. Health risks. Detection of genetically modified organisms in food.
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| Learning activities and teaching methods |
Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book), Analysis of a presentation, Individual work of students, Students working in pairs
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| prerequisite |
| Knowledge |
| Knowledge of general microbiology, food microbiology and biochemistry. |
| Knowledge of general microbiology, food microbiology and biochemistry. |
| learning outcomes |
| To understand the basic principles of microbiology. |
| To understand the basic principles of microbiology. |
| To distinguish microorganisms according their properties. |
| To distinguish microorganisms according their properties. |
| To describe useful and undesirable microorganisms in food. |
| To describe useful and undesirable microorganisms in food. |
| To determinate the microbiological analysis of food. |
| To determinate the microbiological analysis of food. |
| To name the main bacteria, yeasts and moulds present in food. |
| To name the main bacteria, yeasts and moulds present in food. |
| Skills |
| To assess the microbial quality of food and raw materials. |
| To assess the microbial quality of food and raw materials. |
| To identify basic microbial risks of food safety. |
| To identify basic microbial risks of food safety. |
| To theoretically design techniques to minimise the microbiological risk. |
| To theoretically design techniques to minimise the microbiological risk. |
| teaching methods |
| Knowledge |
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Educational trip |
| Dialogic (Discussion, conversation, brainstorming) |
| Educational trip |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
| Analysis of a presentation |
| Analysis of a presentation |
| Educational trip |
| Educational trip |
| Individual work of students |
| Individual work of students |
| Students working in pairs |
| Students working in pairs |
| assessment methods |
| Knowledge |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Composite examination (Written part + oral part) |
| Composite examination (Written part + oral part) |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester |
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