Course code PārZ2040

Credit points 1

Nutrition I

Total Hours in Course40

Number of hours for lectures8

Number of hours for laboratory classes8

Independent study hours24

Date of course confirmation19.02.2014

Responsible UnitDepartment of Food Technology

Course developer

author Pārtikas tehnoloģijas katedra

Līga Skudra

Dr. sc. ing.

Course abstract

The students can obtained the knowledge about classical microbiology and microbiology of food products in the study course “Hygiene and Microbiology”. Also students gives a basic knowledge about structure of microorganism cell, microorganism tacsonomy, properties, growing conditions etc. Also receives the information about influence of microorganisms to quality of food products. But in laboratory works students can get practical skills about methods of determination of microorganisms.

Learning outcomes and their assessment

• Knowledge and understanding in microorganisms’ morphology, physiology, biochemistry, metabolisms and its influencing by outside factors.
• Skills to work with microscoping methods and to analyse acquired results analytically.
• Competence to choose method and methodology for microorganisms’ determination in analysed material.

Compulsory reading

1. Greco L.V., Bruno M.N. Food Science and Technology: New Research. New York: Nova Science Publishers, 2008. 482 p.
2. Позняковский В.М. Гигиенические основы питания, безопасность и экспертиза пищевых продуктов. 3-е изд., испр. и доп. Новосибирск : Сибирское университетское издательство, 2002. 553 с.
3. Жарикова Г.Г., Козьмина А.О. Микробиология, санитария и гигиена пищевых продуктов. Москва: ГЕЛАН, 2001. 256 с.
4. Сидоренко О.Д. Микробиология. Москва: ИНФРА-М, 2005. 285 с.

Further reading

1. Encyclopedia of microbiology. Editor in chief M.Schaechter. London : Academic Press, 2009. ISBN: 978-0-12-373944-5 . Pieejams: http://www.sciencedirect.com/science/referenceworks/9780123739445#ancpt0010 [skatīts 03.02.2014]
2. Taylor & Francis Group CRCnetBASE. Pieejams: http://www.crcnetbase.com [skatīts 03.02.2014]