ECTS
ECTS Course Catalogue
Course details
Course code: BŻS10045o16Semester: 2016/2017 winter
Name: Food Microbiology
Major: Food Safety
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 4
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr hab. Adam Malicki, prof. nadwz.
Language of instruction: Polish
Learning outcomes:
Competences:
Prerequisites:
Course content: The examination of food for groups of bacteria that cause food poisoning, tests for the total number of bacteria, pathogens which are common causes of bacterial food poisoning: Salmonella spp, E. coli, Yersinia enterocolitica, Campylobacter jejuni / coli, Listeria monocytogenes, enterococci, anaerobic sporeforming bacilli, moulds and mycotoxins; factors affecting microbial growth in food (extrinsic and intrinsic), food poisoning: types, causes; preservatives and their effects on microorganisms, cleaning and disinfection as a method of removal of pathogens, conventional and unconventional methods of food preservation and their effects on the microflora in foods, new food pathogens, viral food poisoning.
Recommended literature: 1. Varnam A.H.: Foodborne Pathogenes, Manson Publishing, London, 1996 2. Harrigan W.F.: Laboratory Methods in Food Microbiology, Academic Press, San Diego, 1998 3. Dijksterhuis J., Samson R.A.: Food Mycology, CRC Press, Boca Raton, 2007 4. McElhatton A., Marshall R.J.: Food Safety, Springer, 2007 5. McLandsborough L.: Food Microbiology Laboratory, CRC Press, Boca Raton, 2005
Assessment methods: Twice a semester written tests to assess progress and activity, the current rating based also on oral statements. Completion of exercises based on average ratings. Students who have assessment of classes can participate in written exam.
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