Course syllabus P15-0152-B - Microbiology in gastronomy (FBFS - SS 2019/2020)

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Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code:
Course unit title:
Microbiology in gastronomy
Planned types, learning activities and teaching methods:

Food and technology in gastronomy - bachelor (required), 4. semester
Level of study:
Prerequisites for registration: none
Assesment methods :
During the semester: 2 written tests (20 points)
Final exam: Written test (60 points)
To obtain credit for the course must be obtained 15 points out of 40 points from interim tests. A score of at least 93 points is required to obtain an A rating, B score of at least 86 points, score C of at least 79 points, score D of at least 72 points, and E score of at least 64 points.
Learning outcomes of the course unit:
Students will be able to apply the knowledge about cytological, morphological and physiological activity of microorganisms important in gastronomy (bacteria, yeasts and fibrous microscopic fungi). They will learn basic principles of work in the microbiological laboratory. Practically acquire basic microbiological techniques, work with optical microscopy, measurement and determination of number of microorganisms by classical and modern methods. The student is able to analyse knowledge important for the isolation and identification of microorganisms in practical activities.
Course contents:
General characteristics of the field of science microbiology and its distribution. Viruses and their classification, structure, composition, growth, occurrence, transmission and significance of viruses. Bacteria, cell structure characteristics, cellular structures, systematic classification of bacteria important in gastronomy. Microscopic fungi and yeasts, characteristics of cell structure, systematic classification of fungi and yeasts important in gastronomy. Characteristics of basic metabolic processes and their use in technological processes of food processing (catabolic and anabolic processes). Factors affecting the growth and multiplication of microorganisms in food (internal factors - water activity, pH, food composition and external factors - temperature, oxidation-reduction potential, relationships between microorganisms). Methods of microbiological testing of foods useful in gastronomy. Prolonging shelf life of food.
Recommended or required reading:
JAVOREKOVÁ, S. -- MEDO, J. Laboratórny manuál k predmetu mikrobiológia. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2013. 121 p. ISBN 978-80-552-0985-2.
JAVOREKOVÁ, S. -- MAKOVÁ, J. Mikrobiológia. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2012. 135 p. ISBN 978-80-552-0760-5.

KAČÁNIOVÁ, M. – TANČINOVÁ, D. 2012. Prediktívna mikrobiológia v potravinárstve. 1 vyd. Nitra : Slovenská poľnohospodárska univerzita, 123 s. ISBN 978-80-552-0729-2.
MAKOVÁ, J. – TANČINOVÁ, D. – MEDO. J. 2015. Metódy mikrobiologického skúšania potravín. Nitra : SPU. 134 s.

Language of instruction:
The course is designed for the study program Food and technologies in gastronomy, it is taught in the summer semester.
Evaluation of course unit:
Assessed students in total: 21

14,3 %4,8 %19,0 %
19,0 %
33,3 %9,6 %
Name of lecturer(s): prof. Ing. Soňa Javoreková, PhD. (examiner, instructor, lecturer)
doc. Ing. Jana Maková, PhD. (examiner, instructor, lecturer, person responsible for course)
Last modification:
6. 3. 2019
doc. Ing. Jana Maková, PhD. and programme supervisor

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

Type of output: