ECTS
ECTS Course Catalogue
Course details
Course code: ZJS20005o15Semester: 2015/2016 summer
Name: Detection of pathogens in food
Major: Food Quality Management and Analysis
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Jacek Bania, dr hab. Jarosław Bystroń, prof. UPW, dr Magdalena Podkowik, dr Krystyna Morzyk
Language of instruction: Polish
Learning outcomes: Knowledge – Students have basic knowledge on systematics and virulence mechanisms of foodborne pathogens. Skills - Completion of the course allows students to characterize basic detection methods of tracking foodborne pathogens.
Competences: Students can apply appropriate detection methods to track foodborne pathogens.
Prerequisites: biochemistry, microbiology
Course content: Classification of microbial foodborne pathogens. Virulence mechanisms of food-borne pathogens. Detection methods of tracking microbial pathogens and pathogenic factors in food.
Recommended literature: . Maria Wojtatowicz, Regina Stempniewicz, Barbara Żarowska, Waldemar Rymowicz, Małgorzata Robak. Mikrobiologia ogólna. Wydawnictwo UP we Wrocławiu 2008. 2. Jerzy Molenda. Mikrobiologia żywności pochodzenia zwierzęcego. ISBN: 978-83-7717-023-6. Wydawnictwo UP we Wrocławiu, 2010. 3. Eligia M. Szewczyk. Diagnostyka bakteriologiczna. Wydawnictwo Naukowe PWN 2005. Form: Lectures: 15 hours . Other activities: 0 hours
Assessment methods: assesment of participation in classes, written exam- test
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