22MMAH - Food microbiology and microbiological analytics
| Course specification | ||||
|---|---|---|---|---|
| Course title | Food microbiology and microbiological analytics | |||
| Acronym | 22MMAH | |||
| Study programme | Biochemical Engineering and Biotechnology | |||
| Module | ||||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 4.0 | Status | ||
| Condition | No | 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 contribute to spoilage of feedstock and final products or can be a reason for food-borne illness. Acquiring knowledge of specific microbiological analysis techniques and standards and techniques for quality assurance in microbiological analytics | |||
| The outcome | By the end of this course, students will became familiar with microorganisms which are used in food production. They will learn how to prevent grow of spoilage microorganisms in food and with characteristics of foodborne spoilage and pathogenic microorganisms. 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 | Species, genera, and microbial groups associated with food (bacteria, yeasts, molds, mushrooms, viruses, bacteriophage, algae, 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 (Clostridium botulinum, Staphylococcus aureus, Bacillus cereus, Salmonella spp.. (Salmonella enteritidis), Escherichia coli ( E. coli O157:H7), Shigella spp., Listeria monocytogenes, Vibrio cholerae, плесни продуценти микотоксина (Aspergillus, Penicillium, Fusarium). | |||
| Contents of exercises | Standards and regulations for the design of a microbiology laboratory. Equipment in a microbiology laboratory. Rules of operation in the microbiology laboratory. Methods for Determining Microbiological Validity in Food and Water Analysis - Conventional and Modern, Quick Techniques Determination of microorganisms and their products in foods and in drinking water. Testing disinfectants and their effectiveness. Testing the efficiency of sanitation of spaces, solid surfaces and process devices that come into contact with a food product. 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, seminar paper preparation, consultation | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | Test paper | |||
| Practical lessons | Oral examination | 35 | ||
| Projects | ||||
| Colloquia | 50 | |||
| Seminars | 15 | |||