ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10119o13Semester: 2013/2014 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: Knowledge: Student is familiar with sources of microorganisms and factors influencing their growth in food – knows major groups of beneficial (triggering desired fermentations) and harmful microorganisms (causing food spoilage and foodborne diseases) – distinguishes and describes the factors and methods used in food preservation – understands essence of food quality and safety management systems. Skills: Student has mastered basic methods of microbiological analysis of food in direction of saprophytic and pathogenic microorganisms – is able to estimate microbiological risks for different food products and select suitable methods to prevent or limit the growth of microbes present in food.
Competences: Shows understanding of microbiological phenomena in food – understands the importance of following hygiene rules and processing parameters during production, storage and distribution of food – is aware of the risks to health and life caused by consumption of pathogenic microorganisms – can work in team – is able to elaborate and present results obtained in laboratory.
Prerequisites: Biology, Biochemistry, General Microbiology
Course content: Microflora of raw materials and food products and its origin. Factors affecting the growth and survival of microorganisms in food. Microbial growth and metabolism of food components. Overview of spoilage, pathogenic and beneficial microorganisms existing in food. Bases of food preservation. Food microbiological quality management systems.
Recommended literature: 1.Mikrobiologia żywności – teoria i ćwiczenia, praca zbiorowa pod red.M. Wojtatowicz, R. Stempniewicz R., B. Żarowskiej, Wyd. UP we Wrocławiu, 2009; 2. Mikrobiologia i higiena w przemyśle spożywczym, Red. Żakowska Z., Stobińska H.,Wyd. PŁ, Łódź 2000; 3. Fundamental food microbiology, B. Ray & A. Bhunia, CRC Press, Boca Raton-London-New York, 2008; 4. Mikrobiologia żywności, Burbianka M., Pliszka A., Burzyńska H., PWN Warszawa, 1983; 5. HACCP. Koncepcja i system zapewniania bezpieczeństwa zdrowotnego żywności, Kołożyn- Krajewska, Sikora, Wyd. NOT-SIT-SPOŻ, W arszawa, 2000; 6. Laboratory methods in food microbiology, Harrigan W., F., Academic Press, San Diego, London, Boston, New York, Sydney, Toronto, 1998.
Assessment methods: aboratory classes crediting, class reports, tests, written exam
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