ECTS
ECTS Course Catalogue
Course details
Course code: BŻS10033o13Semester: 2013/2014 winter
Name: GENERAL MICROBIOLOGY
Major: Food Safety
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 4
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: prof. dr hab. Zdzisław Staroniewicz
Language of instruction: Polish
Learning outcomes: Learning outcomes and competences: Knowledge: Students know the place of microorganisms among living organisms [BZ_W01]; have the general knowledge about morphology and live functions of microorganisms [BZ_W06; BZ_W09]; describe phenomena concerning the growth of microorganism and define basic growth parameters [BZ_W01]; know bases of microbial ecology and understand mutual relationships between microorganisms, micro- and macroorganisms, and between microorganisms and the nonliving environment [BZ_W02]; can recognize microbiological threats to consumers [BZ_W17]. Skills: Students manage the laboratory equipment in a proper way and work safely with microbial samples [BZ_U06]; they master basic methods of bacterial and fungal culture as well as microscopic techniques [BZ_U05; BZ_U11]; they differentiate main groups and forms of microorganisms [BZ_U13]; they can conduct a basic microbiological research [BZ_U13].
Competences: Personal and social competences (attitudes and behaviors): Students understand phenomena associated with microorganisms [BZ_K06]; they are aware of the responsibility for tasks accomplished in a group [BZ_K03]; they understand the significance of industrial safety rules owing to the ubiquitous occurrence of microorganisms [BZ_K09].
Prerequisites: Prerequisites: biochemistry
Course content: Course contents: During the course of General Microbiology, problems concerning morphology, physiology and diagnostic methods of particular microbial groups that are important from both food hygiene and consumer health points of view will be discussed. Sources of microbial threads, virulence factors of microorganisms and interactions between micro- and macroorganisms will be also presented.
Recommended literature: Recommended literature: 1. Wojtatowicz M., Stempniewicz R., Żarowska B.: Mikrobiologia żywności. Teoria i ćwiczenia. Wyd. UP we Wrocławiu, 2009. 2. Buczek J., Buczek K.: Zarys mikrobiologii ogólnej. Białystok-Lublin, 2000. 3. Molenda J.: Mikrobiologia żywności pochodzenia zwierzęcego Wyd. UP we Wrocławiu, 2010 4. Burbianka M., Pliszka A.: Mikrobiologia żywności. PZWL Warszawa 1977.
Assessment methods: Assessment methods: Labs: current assessment of students’ knowledge and activity during each lab; two partial exams within a semester; collective tasks (evaluation of bactericidal activity of disinfectants, enumeration of bacteria, identification of bacteria based on a series of biochemical tests) during labs. Students are obliged to attend classes (labs). Student should have a reasonable excuse for missing labs (e.g. a sick leave); they should also catch up with missed labs. The final grade is
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