Course syllabus P15-0102-B - Methods of Microbiological Evaluation of Food (FBFS - SS 2019/2020)

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University:
Slovak University of Agriculture in Nitra
Faculty:
Course unit code:
P15-0102-B
Course unit title:
Methods of Microbiological Evaluation of Food
Planned types, learning activities and teaching methods:
lecture
1 hour weekly / 13 hours per semester of study (on-site method)
seminar
2 hours weekly / 26 hours per semester of study (on-site method)

Credits:
4
Semester:
Food Safety and Control - bachelor (required), 4. semester
Food Safety and Control - bachelor (required), 4. semester
Agrobiotechnology /2014/ - bachelor (elective), 4. semester
Level of study:
1.
Prerequisites for registration:
none
Assesment methods :
In the course of the semester will be one written test for 20 points, develop protocols for 15 points, examination from practical work in the laboratory 5 points, and a final written exam for 60 points. To obtain a evaluation A must be obtained at least 93 points, for the evaluation of at least 86 points B, C rating on at least 79 points, for the evaluation of at least 72 points D and E on the evaluation of at least 64 points.
Learning outcomes of the course unit:
The student understands the principles of sampling and processing of food samples for microbiological examination, methods for the microbiological testing of food and accreditation requirements microbiology laboratory. The student is able to ensure sterility in a laboratory to prepare nutrient media, cultivate micro-organisms, to identify and use microbiological methods for food analysis.
Course contents:
The tasks of microbiological laboratories for official and establishment control of foodstuffs. Accreditation microbiological laboratories. Sampling and processing of samples for microbiological examination. The methods of detection of microorganisms in food. Use of confirmatory tests for evidence of the presence of selected microorganisms. Protocol on the implementation of microbiological analysis and reporting of results.
Recommended or required reading:
Basic:
MAKOVÁ, J. -- TANČINOVÁ, D. -- MEDO, J. Metódy mikrobiologického skúšania potravín. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2013. 128 p. ISBN 978-80-552-0984-5.

Recommended:
FORSYTHE, S.J. 2006. The Microbiology of Safe Food. Oxford: Blackwell Publishing. 412 p. ISBN 0-632-05487-5.
JOHNSON, T.R.- CASE,CH.L.2007. Laboratory Experiments in Microbiology. San Francisco : Pearson International Edition. 2007, 445 p. ISBN 0-321-49314-1.
ROBERTS, D. - GREENWOOD, M. 2003. Practical Food Microbiology. Bodmin : Blackwell, 2003. 294 s. ISBN 1-4051-0075-3

Language of instruction:
Slovak
Notes:
Evaluation of course unit:
Assessed students in total: 326

A
BC
D
EFX
5,8 %
12,0 %
14,7 %
22,7 %
29,4 %
15,4 %
Name of lecturer(s):
doc. Ing. Jana Maková, PhD. (examiner, instructor, lecturer, person responsible for course)
Ing. Juraj Medo, PhD. (examiner, instructor, lecturer)
Last modification:
6. 3. 2019
Supervisor:
doc. Ing. Jana Maková, PhD. and programme supervisor


Last modification made by Ing. Martin Mastík, PhD. on 03/06/2019.

Type of output: