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Microbiology II

Course developer

Prior knowledge

Ķīmi1010, Organic Chemistry I

Ķīmi3005, Biochemistry

PārZ1003, Biology of Raw Materials of Food

PārZ3010, Microbiology I

Course abstract

Students can obtain the knowledge about microbiology of food products. Also they give basic knowledge about influence of microorganism on quality of food products. But in laboratory works students get practical skills in methods of microorganisms’ determination.

Learning outcomes and their assessment

After the course student will have:
Theoretical knowledge and understanding of microorganisms metabolisms and influence of external factors; metabolite using in food system, food microbiological safety and harmlessness – lectures and tests.
Skills to realize food microbiological analysis; to appraise acquired analytical results – laboratory works.

Competences in microbiological testing of food accordingly to legislation – lectures, laboratory and independent works.

Course Content(Calendar)

1. Sources of microbial contamination of raw milk. Characterisation of raw milk microflora. 1st laboratory work Microbiological control of milk. (Lecture – 1h, laboratory works – 3h)
2. Sources of microbial contamination of chilled meat. Characterisation of meat product microflora. 2nd laboratory work Microbiological control of sausages. (Lecture – 1h, laboratory works – 3h)
3. Characterisation of egg and egg product microflora. Characterisation of the fresh fish microflora. 3rd laboratory work Microbiological control of eggs. (Lecture – 1h, laboratory works – 3h)
4. Characterisation of fish products microflora. Epiphytic microflora of grains. Test no.1. 4th laboratory work Microbiological control of dry food products. (Lecture – 1h, laboratory works – 3h)
5. Flour microflora. Microflora of confectionery products. 5th laboratory work Microbiological control of confectionery products. (Lecture – 1h, laboratory works – 3h)
6. Fruit microflora. Vegetable microflora. 6th laboratory work Microbiological control of fruit juices. (Lecture – 1h, laboratory works – 4h)
7. Microflora of non-alcoholic beverages and beer. Pathogenic microorganisms in animal-based raw materials and products. 7th laboratory work Microbiological control of beverages. (Lecture – 1h, laboratory works – 4h)

8. Pathogenic micro-organisms in plant-based raw materials and products. Test no.2. (Lecture – 1h, laboratory works – 1h)

Requirements for awarding credit points

Test. Students must successfully write two tests during the semester, develop and defend all the planned laboratory works.

Description of the organization and tasks of students’ independent work

Students independently prepare for tests on microbiological contamination of food and defense of laboratory work, analysing the obtained results on microorganisms in food.

Criteria for Evaluating Learning Outcomes

If all laboratory works have been worked on and defended and both tests on the theory have been successfully written (at least 4 points), then the student obtains a test in the subject.

Compulsory reading

1. Nikolajieva V. Pārtikas mikrobioloģija. Rīga: LU Akadēmiskais apgāds, 2007, 130 lpp.
2. Microbiology handbook. Dairy products / edited by Rhea Fernandes. - Leatherhead : Leatherhead Food International ; Cambridge : Royal Society of Chemistry, c2009. - xiii, 173 lpp.
3. Microbiology handbook. Fish and seafood / edited by Rhea Fernandes. - Leatherhead : Leatherhead Food International ; Cambridge : Royal Society of Chemistry, 2009. - xiv, 258 lpp.

4. Microbiology handbook. Meat products / edited by Rhea Fernandes. - Leatherhead : Leatherhead Food International ; Cambridge : Royal Society of Chemistry, 2009. - xiv, 297 lpp.

Further reading

Handbook of brewing : processes, technology, markets / edited by Hans Michael Eßlinger. - Weinheim : WILEY-VCH Verlag, 2009. - xxxi, 746 lpp.
Encyclopedia of microbiology / editor in chief Moselio Schaechter. - 3rd ed. - London : Academic Press, 2009. - 6 sēj.
Taylor & Francis Group CRCnetBASE e-grāmatas

Periodicals and other sources

Taylor & Francis Group CRCnetBASE e-grāmatas

Notes

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