Course syllabus P15-0110-B - Predictive Microbiology in Food Science (FBFS - WS 2020/2021)

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Slovak University of Agriculture in Nitra
Faculty of Biotechnology and Food Sciences
Course unit code:
Course unit title:
Predictive Microbiology in Food Science
Planned types, learning activities and teaching methods:
1 hour weekly / 13 hours per semester of study (on-site method)
3 hours weekly / 39 hours per semester of study (on-site method)

Credits: 6
Food Safety and Control - bachelor (required), 5. semester
Food Safety and Control - bachelor (required), 5. semester
Agrobiotechnology /2014/ - bachelor (elective), 5. semester
Viniculture - bachelor (elective), 5. semester
Level of study:
Prerequisites for registration:
Assesment methods :
During the semester there will be 2 written tests with 20 points and the final exam 60 points. To obtain a trial and must be obtained at least 93 points, to obtain user B at least 86 points, the C rating of at least 79 points for the evaluation of at least 72 points D and E on the evaluation of at least 64 points. In less than 64 points a student receives FX. Credits will be awarded to a student who meets the prerequisites for this course.
Learning outcomes of the course unit:
After completion of the subject the student understands general knowledge from systematic of choice taxon characteristics of bacteria, yeast and microscopic fungi which are important in the food industry, and to interpret outcomes about practical skills by the isolation and identification of microorganisms.
Course contents:
Modeling microbial structure and relations of foods in predictive microbiology. Characteristics of individual growth kinetics of selected microorganisms. Modeling the relationship between selected species of microorganisms. Formation of bacterial colonies. Microorganism growth curve, mathematical description of the growth curve. Specific growth rate. Modeling microbial processes and microbial growth, modeling the natural death of microorganisms, consumption of substrate and product. Modeling sterilization process and oxygen consumption. Predictive modeling and microbial lag phase. Modeling programs microorganisms under defined conditions.
Recommended or required reading:
KAČÁNIOVÁ, M. -- FELŠÖCIOVÁ, S. -- MAŠKOVÁ, Z. -- TANČINOVÁ, D. Prediktívna mikrobiológia v potravinárstve. 1st ed. Nitra : Slovenská poľnohospodárska univerzita, 2019. 145 p. ISBN 978-80-552-2040-6.

MALAKAR, P.K.2002. Modelling Microbial Interactions aand Food structure in Predictive Microbilogy. Waageningen university, 2002, 148 s.,
SWINNEN, I.A.M. 2004. Predictive modeling of the microbial lag fase: a review. In International Journal of Microbiology, vol. 94, 2004, p.137-159,

Language of instruction: Slovak
Evaluation of course unit:
Assessed students in total: 274

23,0 %
12,0 %
24,5 %
15,3 %
22,3 %
2,9 %
Name of lecturer(s):
doc. Ing. Soňa Felšöciová, PhD. (examiner, instructor, lecturer, person responsible for course)
Ing. Lukáš Hleba, PhD. (lecturer)
Ing. Zuzana Mašková, PhD. (examiner, instructor)
prof. Ing. Dana Tančinová, PhD. (examiner, instructor, lecturer)
Last modification:
24. 3. 2020
Supervisor: doc. Ing. Soňa Felšöciová, PhD. and programme supervisor

Last modification made by Ing. Martin Mastík, PhD. on 03/24/2020.

Type of output: