ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20043o10Semester: 2010/2011 summer
Name: Microbiology of Fermented Foods
Major: Biotechnology
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Maria Wojtatowicz
Language of instruction: Polish
Learning outcomes: Students know the methods used to produce fermented foods, microorganisms involved in fermentation processes and their functions, they have insight in current trends in selection and improvement of strains for starter cultures.
Competences: Students know how to deal with commercial starter cultures, are capable to analyse microbial problems emerging in the course of food bioprocessing and can offer solution for these problems.
Prerequisites: Biochemistry, General and Food Microbiology.
Course content: Taxonomy, occurrence and metabolism of lactic acid bacteria, propionibacteria, bifidobacteria, yeasts and moulds, used as starter cultures in food fermentations. Role of those microorganisms in creation of specific organoleptic properties of fermented products, their antimicrobial activity and health-promoting effects. Technological and microbial aspects of fermented food production ( milk, cheese, meat, vegetable, bread, orient food).
Recommended literature: 1. Food Microbiology, Adams M.R., Moss M.O, The Royal Society of Chemistry Publ., Cambridge 1997 2. Biotechnology. A multi-volume comprehensive treatise, Ed Rehm H.J., Reed G., Puhler A., Stadler P., Biological fundamentals (vol. 1), Enzymes, Biomass, Food and Feed (vol. 9), Verlag Chemie, Weinheim 1993, 1995 3. Fundamental Food Microbiology, Ray B., CRC Press, NY-London-Tokyo 1996 4. Mikrobiologia techniczna, tom II, Red. Libudzisz Z., Kowal K., Wyd. PŁ, Łódź 2000 5. Biotechnologia żywności, Red. Bednarski W., Reps A., WNT, Warszawa 2001 6. Milk and milk products: technology, chemistry and microbiology, Vernam A.H., Sutherland J.P., Chapman and Hall, London 1994.
Assessment methods: Written exam, 60% of knowledge reqiured to pass the course.
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