14MBIP01 - Food microbiology and microbiological analytics
| Course specification | ||||
|---|---|---|---|---|
| Course title | Food microbiology and microbiological analytics | |||
| Acronym | 14MBIP01 | |||
| Study programme | Biochemical Engineering and Biotechnology | |||
| Module | ||||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 4.0 | Status | ||
| Condition | Microbiology, Biochemistry | Облик условљености | ||
| The goal | The aim of this course is to provide information about microorganisms associated with food. Attention will be especial dedicated to microorganisms which are used in food production as also to group of microorganisms which activity directly contributed to spoilage of feedstock and final products. | |||
| The outcome | By the end of this course, students will became familiar with microorganisms which is used in food production. They will learn how to prevent grow of spoilage microorganisms in food and which methods is used to identify potential foodborn pathogenic microorganisams. Practical knowledge of specific microbiological techniques for testing of food, water, air, testing the effectiveness of disinfectants, monitoring of process parameters in microbial technologies to meet the relevant national and European legal standards and procedures for quality assurance | |||
| Contents | ||||
| Contents of lectures | History of microorganisms in food, species, genera, and microbial groups associated with food (bacteria, yeasts, molds, mushrooms, viruses, bacteriophage, protozoa), intrinsic and extrinsic factors that affect microbial growth in foods (nutrients, wather activity, pH value, redox potential, chemical preservatives, temperature, relative humidity, gas atmosphere), procedures and techniques used for control growth of undesirable microorganisms in raw and processed foods, microorganisams associated with food spoilage and food-born illness, procedures and techniques used for the isolation and enumeration of pathogenic microorganisms in foods (Clostridium botulinum, Staphylococcus aureus, Bacillus cereus, Salmonella sp., Escherichia coli ( E. coli O157:H7), Shigella sp, Listeria monocytogenes, Vibrio cholerae, molds that produce mycotoxins (Aspergillus, Penicillium, Fusarium), toxic algae). | |||
| Contents of exercises | Microbiological analysis of food (and water) plant and animal origin. Connection with the standards and regulations on the safety of food and water. Monitoring of hygiene at all stages of the production process. Sampling. Standardization and validation. Mathematical and technical characteristics of microbiological methods. The accuracy and precision of microbiological methods. Analytical quality control in microbiology laboratories. Statistics for Quality Assurance in the microbiology laboratory. ; Standards and regulations for the design of microbiological laboratories. Equipment in the microbiology laboratory. Rules in the microbiology laboratory. Methods for determining the microbiological analysis of food and water - conventional and modern, fast technique ; Determination of microorganisms and their products in food and in drinking water. ; Testing of disinfectants and their effectiveness. Evaluation of the efficacy of sanitation space, solid surfaces and process equipment that come into contact with foodstuffs. ; Determination of antimicrobial activity and toxicity of natural plant extracts. | |||
| Literature | ||||
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| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 2 | 2 | |||
| Methods of teaching | Power Point presentation, practical part is organised in small groups, consultation | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | 5 | Test paper | ||
| Practical lessons | 20 | Oral examination | 30 | |
| Projects | ||||
| Colloquia | 30 | |||
| Seminars | 15 | |||