Course code Biol5011
Credit points 4.50
Total Hours in Course120
Number of hours for lectures42
Number of hours for laboratory classes6
Date of course confirmation12.12.2011
Responsible UnitInstitute of Food
The aim of the present study course is to give knowledge for students about microbiological quality of food and basic practical skills in the microbiological laboratory. Students will make acquaintance with different groups of microorganisms in particular food related. Students will obtain knowledge about both food pathogenic and food spoiling microorganisms and also about microbial activities in the food processing processes. Especial attention will be paid to the microorganisms in different raw materials of plant/animal origin and also to problems of microbiological stability of food product.
After completing of study course students will have understanding and basic knowledge in general and food microbiology; students will have skills in the microbiological testing of food products and competence to analyse, evaluate and dial various problems of food microbiological quality.
Nikolajeva V. Pārtikas mikrobioloģija. Rīga: LU Akadēmiskais apgāds, 2007. 130 lpp.
1. Alli, Inteaz. Food quality assurance. Principles and practices. Boca Raton, CRC Press, 2003. 151 p. Pieejams LLLU FB CRCnetDatabase
http://www.crcnetbase.com/isbn/978-1-56676-930-3
2. Altug T. Introduction to toxicology and food. Boca Raton: CRC Press, 2003. 152 p.
3. Beverage quality and safety. Foster T., Vasavada P.C. eds. Boca Raton: CRC Press, 2003. 229 p. Pieejams LLLU FB CRCnetDatabase http://www.crcnetbase.com/isbn/978-1-58716-011-0
1. Ministru kabineta noteikumi Nr.642/20.07.2010. "Noteikumi par profesionālo darbību ierobežojošo infekcijas slimību sarakstu" Pieejams: http://www.akti.lv/naiser/text.cfm?Key=0101032010072000642
2. International Journal of Food Microbiology Published/Hosted by Elsevier Science. ISSN: 0168-1605.