Course code PārZ3010

Credit points 2

Microbiology I

Total Hours in Course80

Number of hours for lectures8

Number of hours for laboratory classes24

Independent study hours48

Date of course confirmation11.10.2011

Responsible UnitDepartment of Food Technology

Course developer

author Pārtikas tehnoloģijas katedra

Līga Skudra

Dr. sc. ing.

Prior knowledge

Ķīmi1010, Organic Chemistry I

Ķīmi3005, Biochemistry

PārZ1003, Biology of Raw Materials of Food

Course abstract

Students obtain knowledge about classical microbiology and microbiology of food products. Students give a basic knowledge about structure of microorganism cell, microorganism tacsonomy, properties, growing conditions etc. They receive the information about influence of microorganisms on quality of food products.

Learning outcomes and their assessment

After the course student will have:
Knowledge and understanding of morphology, physiology and biochemistry of microorganisms, about metabolisms and influence of external factors.
Skills to work with microscopy methods and to appraise acquired analytical results.
Competences to choose the methods and methodology for determination of microorganisms in analysed product.

Course Content(Calendar)

1. Systemic characterization of microorganisms.
2. Morphological characteristics of microorganisms. Lab work "How to make basic microscopic preparations"
3. Microorganism metabolism processes
4. Microorganism enzyme groups. Lab work: "How to make stained microscopic preparations"
5. Genetics of microorganisms
6. Test no.1. Lab work "'Determination of the count of microorganisms in the substrate'
7. Prevalence of microorganisms in nature
8. Air, water, soil microflora and its association with food products. Lab work: "Microbiological control of air"
9. The influence of external factors on the development of microorganisms
10. Biotic factors (symbiosis, metabolism, antagonism). Lab work: "Microbiological monitoring of water"
11. Protein and fat transformations in foods by microorganism presence
12. Carbohydrate transformations by microorganism presence. Lab work: "Sanitary-hygienic examination of hands and equipment"
13. Test no.2
14. Characteristics of pathogenic microorganisms. Food toxicosis
15. Pathogenic foodborne infections
16. Test no.3

Requirements for awarding credit points

Examination. During the semester, students must write tests, complete and defend all intended laboratory work practicals.

Description of the organization and tasks of students’ independent work

Students independently analyse the literature on food microbiology, prepare for knowledge tests, defend the laboratory work by analysing the obtained results and applied methods

Criteria for Evaluating Learning Outcomes

In order to receive accumulative grade, all test must be evaluated with at least 7 points (out of 10). If the evaluation is below 7, students must write additional test.

Compulsory reading

1. Food science and technology: new research. Lorenzo V. Greco and Marco N. Bruno, editors. New York: Nova Science Publishers, 2008. 482 p. 2. Позняковский, В. М. Гигиенические основы питания, безопасность и экспертиза пищевых продуктов: учебник. 3-е изд. Новосибирск: Сибирское университетское издательство, 2002. 553 c. 3. Жарикова Г.Г., Козьмина А.О. Микробиология, санитария и гигиена пищевых продуктов: практикум: учебное пособие для студентов, обучающихся по спец. "Товароведение и экспертиза товаров" и "Технология продуктов общественного питания". Москва: ГЕЛАН, 2001. 254 c. 4. Сидоренко О.Д. Микробиология: учебник для студ. вузов, обучающихся по спец. "Технология производства и переработки сельскохозяйственной продукции". Москва: ИНФРА-М, 2005. 285 c.

Further reading

1. Encyclopedia of microbiology. Editor in chief Moselio Schaechter. 3rd ed. London: Academic Press, 2009. 6 sēj.

Periodicals and other sources

Taylor & Francis Group CRCnetBASE e-grāmatas

Notes

Mandatory course of second level professional higher education study program "Food Technology" for full-time students