Course code PārZ3047

Credit points 6


Total Hours in Course162

Number of hours for lectures16

Number of hours for laboratory classes48

Independent study hours98

Date of course confirmation13.04.2021

Responsible UnitInstitute of Food

Course developer


Līga Skudra

Dr. sc. ing.

Prior knowledge

Ķīmi2012, Organic Chemistry

PārZ1003, Biology of Raw Materials of Food

Course abstract

Students acquire knowledge about general and food microbiology, learn the properties of microorganisms, evaluating their usefulness in the technological process of food production. Students gain in-depth knowledge of the microflora of various foods and its changes during product storage and the occurrence of microbial defects in foods. Gains knowledge about the effect of microorganisms on food quality.

Learning outcomes and their assessment

After the course studies the student will have:
Theoretical and practical knowledge of microorganism morphology, physiology, biochemistry, metabolic processes and external environmental factors; the use of metabolites of microorganisms in food systems, microbiological safety and security of food products - lectures, tests and laboratory works.
Ability to perform microbiological analysis of food products, as well as to analytically evaluate the obtained results - laboratory works.

Competence to choose methods and techniques for the detection of microorganisms in the material is also competent for microbiological testing of food products in accordance with the legislation in force - lectures, laboratory works and independent work.

Course Content(Calendar)

1. Systematics of microorganisms, morphological properties, metabolic processes. 1st Laboratory work - Preparation of microscopic preparations. Determination of the number of microorganisms in the substrate. (Lectures - 2h, laboratory works - 8h)
2. Genetics of microorganisms. Distribution of microorganisms in nature: air, water and soil microflora. 2nd Laboratory work - Microbiological control of air and water. (Lectures - 2h, laboratory works - 8h)
3. Influence of external factors on the development of microorganisms. Transformation of proteins, fats and carbohydrates in food by microorganisms. Pathogenic microflora, food toxicosis and infections. 3rd Laboratory work - Sanitary-hygienic inspection of personnel and equipment. Test no 1 (Lectures - 3h, laboratory works - 5h)
4. Sources of microbial contamination of milk and milk products. Characteristics of raw milk microflora. 4th Laboratory work - Microbiological control of milk. (Lectures - 2h, laboratory works - 5h)
5. Sources of microbial contamination of meat and meat products. 5th Laboratory work - Microbiological control of meat. (Lectures - 1h, laboratory works - 5h)
6. Characteristics of microflora of eggs and egg products. Microflora of fresh fish and fish products. Test no. 2.6th Laboratory work - Microbiological control of eggs. (Lectures - 2h, laboratory works - 6h)
7. Microflora of cereals and flour products. 7th Laboratory work - Microbiological control of dry food products. (Lectures - 2h, laboratory works - 5h)

8. Fruit and vegetable microflora. Microflora of soft drinks and beer. Test no 3. 8th Laboratory work - Microbiological control of beverages. (Lectures - 2h, laboratory works - 6h)

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 get acquainted with and analyse the findings in the literature on food microbiology, independently prepare for knowledge tests (tests), defence of laboratory work, analysing the obtained results and applied methods.

Criteria for Evaluating Learning Outcomes

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

Compulsory reading

Food science and technology : new research / Lorenzo V. Greco and Marco N. Bruno, editors. - New York : Nova Science Publishers, c2008. - xiii, 482 p.
Nikolajeva V. Pārtikas mikrobioloģija. Rīga: LU Akadēmiskais apgāds, 2007, 130 lpp.
Microbiology handbook. Dairy products / edited by Rhea Fernandes. - Leatherhead : Leatherhead Food International ; Cambridge : Royal Society of Chemistry, c2009. - xiii, 173 lpp.

Microbiology handbook. Fish and seafood / edited by Rhea Fernandes. - Leatherhead : Leatherhead Food International ; Cambridge : Royal Society of Chemistry, 2009. - xiv, 258 lpp.

Further reading

Microbiology handbook. Meat products / edited by Rhea Fernandes. - Leatherhead : Leatherhead Food International ; Cambridge : Royal Society of Chemistry, 2009. - xiv, 297 lpp.
Handbook of brewing : processes, technology, markets / edited by Hans Michael Eßlinger. - Weinheim : WILEY-VCH Verlag, 2009. - xxxi, 746 lpp.

Skudra L., Kļava D. Medodiskie norādījumi mikrobioloģijas laboratorijas darbiem. Jelgava, LLU, 2019. 64 lpp.

Periodicals and other sources

Latvijas Lauksaimniecības Universitātes raksti. Jelgava: Latvijas Lauksaimniecības Universitāte. ISSN 1407-4427 (Online)
Latvijas Zinātņu Akadēmijas Vēstis. Rīga: LZA. ISSN 1407-0081.

Taylor & Francis Group CRCnetBASE e-grāmatas.


Compulsory study course for part-time students of the professional study program "Food Technology" of the Faculty of Food Technology.