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Course syllabus P15-0106-I - Microbiology of Food (FBFS - SS 2019/2020)
Slovak University of Agriculture in Nitra
Course unit code:
Course unit title:
|Microbiology of Food|
Planned types, learning activities and teaching methods:
|Food Technology - master (required), 2. semester|
|Level of study:||2.|
Prerequisites for registration:
|Assesment methods :|
During the semester there will be 1 written test with 30 points, presentation of semestral work – 10 points and a final written test for 60 points. To obtain an evaluation A is needed to obtained at least 93 points, for the evaluation B at least 86 points, C at least 79 points, D at least 72 points and E at least 64 points.
|Learning outcomes of the course unit:|
|Students will acquire knowledge about bacteria, yeasts and filamentous microscopic fungi and their importance in food industry. They will master the basic techniques used in food microbiology. They will acquire attainments regarding microbiology of plant-derived foods and animal-derived foods. Moreover, they will learn about various factors influencing microbial contamination of food.
After completion of the subject student is able apply knowledge in the production of microbiologically safe food.
|Bacteria and microscopic fungi causing food spoilage. Microbiology of and food products of plant origin (cereals, flour, bread, sugar, starch, vegetables, beer, wine), animal products (milk, meat, eggs, fat), water, air and packaging. Microbiology of preservation. Microorganisms in foods capable of causing human disease.|
Recommended or required reading:
|Language of instruction:|
Evaluation of course unit:
|Assessed students in total: 991|
|Name of lecturer(s):||doc. Ing. Soňa Felšöciová, PhD. (instructor, lecturer)|
Ing. Zuzana Mašková, PhD. (examiner, instructor, lecturer)
prof. Ing. Dana Tančinová, PhD. (examiner, instructor, lecturer, person responsible for course)
6. 3. 2019
prof. Ing. Dana Tančinová, PhD. and programme supervisor
Last modification made by Ing. Martin Mastík, PhD. on 03/06/2019.