Course code PārZ3010

Credit points 3

Microbiology I

Total Hours in Course81

Number of hours for lectures8

Number of hours for laboratory classes24

Independent study hours49

Date of course confirmation13.04.2021

Responsible UnitInstitute of Food

Course developer

author

Līga Skudra

Dr. sc. ing.

Prior knowledge

Ķīmi1010, Organic Chemistry I

Ķīmi3005, Biochemistry

PārZ1003, Biology of Raw Materials of Food

Course abstract

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

Learning outcomes and their assessment

After the course student will have:
Theoretical and practical knowledge about morphology, physiology and biochemistry of microorganisms, about metabolisms and influence of external factors – lectures, tests and laboratory works.
Skills to work with different microscopy methods and to appraise acquired analytical results – laboratory works.

Competences to choice the methods and methodology for microorganisms determination in analysed object – laboratory and independent work.

Course Content(Calendar)

1. Systemic characterization of microorganisms. Morphological characteristics of microorganisms. 1st laboratory work Preparation of microscopic preparation. (Lectures – 2h, laboratory works – 3h)
2. Microorganism metabolism processes. Groups of microorganism enzymes. 2nd laboratory work Preparation of coloured preparations. (Lectures – 1h, laboratory works – 3h)
3. Genetics of microorganisms. Test no.1. 3rd laboratory work Determination of the count of microorganisms in the substrate. (Lectures – 1h, laboratory works – 4h)
4. Prevalence of microorganisms in nature. Air, water, soil microflora and its association with food products. 4th laboratory work Microbiological control of air. (Lectures – 1h, laboratory works – 4h)
5. The influence of external factors on the development of microorganisms. Biotic factors (symbiosis, metabolism, antagonism). 5th laboratory work Microbiological monitoring of water. (Lectures – 2h, laboratory works – 4h)
6. Protein and fat transformations in foods by microorganism presence. Carbohydrate transformations by microorganism presence. Test No. 2. 6th laboratory work Sanitary-hygienic inspection of service personnel and equipment. (Lectures – 1h, laboratory works – 4h)
7. Characteristics of pathogenic microorganisms. Food toxicosis. Foodborne infections caused by pathogenic microorganisms. (Lecture – 1h)

8. Test no. 3 – general knowledge test.

Requirements for awarding credit points

Exam. Students must successfully (at least 4 points) write three tests, develop, work on and defend all the planned laboratory works.

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

If all laboratory works have been worked on and defended and all tests on theory have been successfully written (at least 4 points), then the student is admitted to take the exam.

Compulsory reading

1. Food science and technology: new research / Lorenzo V. Greco and Marco N. Bruno, editors. - New York : Nova Science Publishers, 2008. - xiii, 482 lpp.
2. Позняковский, Валерий Михайлович. Гигиенические основы питания, безопасность и экспертиза пищевых продуктов : учебник / В.М. Позняковский. - 3-е изд., испр. и доп. - Новосибирск : Сибирское университетское издательство, 2002. - 553.
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.
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

Encyclopedia of microbiology / editor in chief Moselio Schaechter. - 3rd ed. - London: Academic Press, 2009. - 6 sēj. : il., tab. ; 29 cm.
Taylor & Francis Group CRCnetBASE e-grāmatas

Periodicals and other sources

Taylor & Francis Group CRCnetBASE e-grāmatas

Notes

Compulsory study course for part-time students of the professional study program "Food Product technology" students