ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10130f15Semester: 2015/2016 summer
Name: Rapid Methods in Food Microbiology
Major: Biotechnology
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Małgorzata Robak
Language of instruction: Polish
Learning outcomes: After completing the course student know rapid methods of microorganism enumeration and identyfication methods for any of microbial species. of identyfication will be able to choose, for any type of food, a suitable method for the control of microbiological quality of final product and technological process.
Competences: Acquired knowledge allow student to set up a microbiological quality control laboratory appropriated for particular food production sector in the aim to guaranty products free of pathogenic and spoilage microbes and to control biotechnological proces based on beneficial microorganisms.
Prerequisites: Biochemistry, Microbiology
Course content: Importance of microbiological analysis in alimentary domain; presentation of suitable and rapid methods for the control of process and final food product quality; description of methods for bacterial and yeast cell number enumeration (flow cytometry, ATP determination, DEFT); and viability by: immunological(immunoprecipitation, ELISA, latex agglutination, immunomagnetical separation); bacterial and yeasts identification genetic probes and PCR based techniques; predictive microbiology.
Recommended literature: 1. New techniques in food beverage microbiology, Blackwell Scientific Publications, London 1993; 2. Rapid microbiological methods of foods beverage and pharmaceuticals, Blackwell Scientific Publications, Oxford 1989; 3. Mikrobiologia i higiena w przemyśle spożywczym, Wyd. PŁ, Łódź 2000; 4. Laboratory methods in food microbiology, Academic Press, San Diego, London, Boston, New York, Sydney, Toronto 1998; 5. Producers prospectus Merck, Noack, BioMerieux, 3M Poland; 6. Internet Sites.
Assessment methods: Written exam and rapport, minimum 60% of knowledge performance.
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