ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10119o11Semester: 2011/2012 winter
Name: Food Microbiology
Major: Biotechnology
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: prof. dr hab. Maria Wojtatowicz
Language of instruction: Polish
Learning outcomes: Students are familiar with sources of microorganisms in food and factors affecting their growth and survival. They have insight in negative (spoilages, intoxications, infections) and positive (desirable fermentation) aspects of microbial activity in food. Additionally, they know food preservation methods and basic methods for microbiological examination of food.
Competences: After completing the course students are able to control microbiological quality of food, apply suitable methods to determine pathogenic and spoilage microorganisms.
Prerequisites: Biology, Biochemistry, General Microbiology
Course content: Microflora of raw materials and food products and its origin. Overview of spoilage, pathogenic and beneficial microorganisms existing in food. Microbial growth and metabolism of food components. Factors influencing growth and survival of microorganisms in food. Microbiology of food preservation. Controlling microbiological quality of food.
Recommended literature: 1. Food microbiology, Adams M., R., Moss M., O., The Royal Society of Chemistry Publ.,Cambridge 1997; 2. Mikrobiologia i higiena w przemyśle spożywczym, Red. Żakowska Z., Stobińska H.,Wyd. PŁ, Łódź 2000; 3. Mikrobiologia żywności, Burbianka M., Pliszka A., Burzyńska H., PWN Warszawa, 1983; 4. Mikrobiologia techniczna, tom I i II, Red. Libudzisz Z., Kowal K., Wyd. PŁ, Łódź 2000; 5. HACCP. Koncepcja i system zapewniania bezpieczeństwa zdrowotnego żywności, Kołożyn- Krajewska, Sikora, Wyd. NOT-SIT-SPOŻ, Warszawa, 2000; 6. Laboratory methods in food microbiology, HarriganW., F., Academic Press, San Diego, London, Boston, New York, Sydney, Toronto 1998.
Assessment methods: Written exam, reports and practicals, 60% of knowedge required to pass the course.
Comment: