ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10135o12Semester: 2012/2013 summer
Name: General and Food Microbiology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 4
ECTS points: 8
Hours (Lectures / Tutorials / Other): 30 / 75 / 0
Lecturer: prof. dr hab. Waldemar Rymowicz
Language of instruction: Polish
Learning outcomes: Knowledge: The student knows the position of microorganisms in the world of living organisms; has a general knowledge about the structure and life functions of microorganisms and viruses; describes the phenomenon of microbial growth and defines basic parameters o growth; knows the basics of microbial ecology and understands the interactions among microorganisms, higher organisms and inanimate environment; knows sources of microorganisms in food - characterizes major groups of beneficial and harmful microbes – stands enumerates and describes the factors and methods used in food preservation. Skills: The student is acquainted with microbiological lab equipment and the character and safety principles of work concerning microorganisms; has mastered basic methods of microbial cultivation and microscopy techniques; distinguishes main groups and forms of microorganisms; determines the number of microorganisms in the environment, makes microbiological analysis of air, water, soil and food for saprophytic and pathogenic microorganisms.
Competences: Social skills (Attitude): Shows understanding of microbiological phenomena in nature and food; is aware of the responsibility for collective performance of tasks in the team; shows responsibility for the received equipment; understands the importance of following hygiene principles, student understands the importance of the principles of hygiene and process parameters during production and storage of food.
Prerequisites: biology, biochemistry
Course content: Morphology, anatomy, life cycles and basics of systematics various groups of microorganisms (bacteria, actinomycetes, yeast, filamentous fungi). Physiology and metabolism of microorganisms, their natural habitats, interactions with other organisms. Microflora of selected food product groups and review of microorganisms responsible for spoilage and food contamination. Principles of food preservation.
Recommended literature: l. Mikrobiologia ogólna, Schlegel H., G., PWN 1996; 2. Życie bakterii, Kunicki-Goldfinger W., PWN 1994; 3. Mikrobiologia techniczna, tom I, Red. Libudzisz Z., Kowal K., Wyd. PŁ, Łódź 2000; 4. Mikrobiologia i higiena w przemyśle spożywczym, Red. Żakowska Z., Stobińska H.,Wyd. Pł Łódź 20001; 5. Mikrobiologia żywności – teoria i ćwiczenia, praca zbiorowa pod red. M. Wojtatowicz, R. Stempniewicz, B. Żarowskiej, Wyd. UP we Wrocławiu 2009; 6. Fundamental food microbiology, B. Ray & A. Bhunia CRP Press, Boca Raton-London-New York 2008.
Assessment methods: laboratory classes crediting, class reports, tests, written exam.
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