ECTS
ECTS Course Catalogue
Course details
Course code: BHN10283o15Semester: 2015/2016 winter
Name: Microbiology
Major: Animal Science
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 5
Hours (Lectures / Tutorials / Other): 18 / 18 / 0
Lecturer: Prof. dr hab. Stanisław J. Pietr
Language of instruction: Polish
Learning outcomes: Knowledge: Student W1 – has a general knowledge about morphology and activity of microorganisms, viruses and prions W2 – knows the position of microorganisms in the phylogenetic tree of life, describes the microorganisms belonging to the major domains W3 – describes microbiological processes influencing the transformation of minerals and organic compounds in food and forage W4 – knows basic microbial ecology and understands interaction between microorganisms and higher organisms and environment W5 – describes the phenotypic and genotypic methods of identification as well as mode of transfer of genes among microorganisms W6 – knows the role and function of microbes as a factors affecting physiological processes of livestock Skills: Student U1 – performs simple research tasks under the guidance of a tutor U2 – properly handles the microbiology laboratory equipment working safely with the microbial material U3 – differentiates major groups and forms of microorganisms, performs basic morphological diagnostics of bacteria and fungi U4 – determines the number and activity of microorganisms in the environment, performs microbiological analysis of water, food and forage U5 – determines effect of microorganisms on food and forage and explains the role of microorganisms as factors affecting the quality of foodstuffs of animal origin U6 – properly assesses the role and presence of pro-biotic and pathogenic microorganisms associated with animal feeding
Competences: Student K1 - understands the effects of microbial activity in the environment, is aware of the risks to human and animal health arising from the prevalence of potentially pathogenic microorganisms in the environment K2 - is aware of the responsibility for tasks performed in the group K3 - has responsibility for the laboratory equipment K4 - understands the importance of compliance with microbial safety rules in animal husbandry due to the widespread occurrence of microorganisms
Prerequisites: chemistry, biochemistry
Course content: Structure, properties and classification of microorganisms, viruses, and prions. The role of bacteria, fungi and viruses during production of food and forage as well as its influence on human health. Phenotypic and genotypic methods for identification of bacteria. The metabolic processes of microorganisms as a factor affecting the physiological metabolism of animals and the quality of productis of animal origin and human health. Applicability of microorganisms for forgae production and in biotechnology processes limiting the negative effect of livestocks production on environoment.
Recommended literature: Baj J., Markiewicz Z.: Biologia Molekularna Bakterii, PWN, Warszawa, 2009; Gębarowska E., Pietr S.J., Stankiewicz M., Kucińska J., Magnucka E.: Wybrane zagadnienia i materiały do ćwiczeń z mikrobiologii, Wyd. UP we Wrocławiu, 2010; Libudzisz Z., Kowal K., Żakowska Z.: Mikrobiologia techniczna, T.1: Mikroorganizmy i środowiska ich występowania, PWN, Warszawa, 2010; Libudzisz Z., Kowal K., Żakowska Z.: Mikrobiologia techniczna, T.2: Mikroorganizmy w biotechnologii, ochronie środowiska i produkcji żywności, PWN, Warszawa, 2008; Schlegel H.G.: Mikrobiologia ogólna, PWN, Warszawa 2006.
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