Veidlapa Nr. M-3 (8)
Study Course Description
Food microbiology
Course Code
LU_022
Target Audience
-
ECTS
3.00
Study Type And Form
Full-Time
LQF
All Levels
RSU Unit
Course Supervisor
Lolita Vija Neimane
Structural Unit
Faculty of Health and Sport Sciences
Structure Unit Manager
Inga Millere
Study Course Implementer
Partner Organisation
Latvijas Universitāte
Partner Course Implementer
Vizma Nikolajeva
Partnership Liaison Person
Ida Jākobsone
About Study Course
Objective
-
Preliminary Knowledge
-
Learning Outcomes
Knowledge
1.1. On the main groups of microorganisms, the structure, multiplication of microorganisms and the basic principles of their control 2. On microorganisms in food raw materials and food products and their function 3. On microorganisms for food processing and probiotics
Skills
1.1. Assess the impact of food composition and environmental conditions on the microbiological stability of products 2. Analyses the risk of food contamination with pathogenic microorganisms and bacterial and fungal toxins 3. Analyses and evaluates current information in food microbiology
Competences
1.1. Substantiate the microbiological criteria for the quality of foodstuffs 2. Explain the principles of operation of probiotics and prebiotics and the usefulness of their use
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
Independent tasks:
1. studying the literature related to the subjects of studies;
2. prepare for the mid-term examination – test on the structure, multiplication of microorganisms and the basic principles of their control;
3. prepare for the mid-term examination – test on microorganisms of food importance;
4. prepare for the mid-term examination – test on microorganisms in food raw materials and processing;
5. prepare for the mid-term examination – to prepare a presentation on a microorganism or microbiological process important for food. The topic must be agreed with the teacher in advance;
6. prepare for the final exam.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Intermediate tests:
1. Type of intermediate examination – written test 10%
2. Type of intermediate examination – written test 10%
3. Type of intermediate examination – written test 10%
4. Type of intermediate examination – oral presentation 20%
Final test:
5. Type of final examination – written exam 50%
|
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
General microbiology
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
General microbiology
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Microorganisms of food importance.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Microorganisms of food importance.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Microorganisms of food importance.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Microorganisms in food raw materials and their processing
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Microorganisms in food raw materials and their processing
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Microorganisms in food raw materials and their processing
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Microorganisms in food raw materials and their processing
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Functional foods
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Functional foods
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Functional foods
|
Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Madigan M., Martinko J.M., Parker J. Brock Biology of microorganisms. 11th ed. Pearson Prentice Hall, 2006, 992 p.
2.
Nikolajeva V. Pārtikas mikrobioloģija. LU Akadēmiskais apgāds, 2014, 144 lpp.
3.
Montvile T.J., Matthews K.R., Kniel K.E. 2017. Food microbiology. An introduction. 4th ed. ASM Press, 597 p.
Additional Reading
1.
Alli I. Food quality assurance. Principles and practices. Boca Raton, CRC Press, 2003, 151 p.
2.
Altug T. Introduction to toxicology and food. Boca Raton, CRC Press, 2003, 152 p.
3.
Bergey`s Manual of determinative bacteriology. 9th ed. Holt J.G., Krieg N.R., Sneath P.H.A., Staley J.T. and Williams S.T., eds. Baltimore, Williams & Wilkins, 1994, 787 p.
4.
Beverage quality and safety. Foster T., Vasavada P.C., eds. Boca Raton, CRC Press, 2003, 229 p.
5.
Brewing microbiology. 3rd ed. Priest F.G., Campbell I., eds. New York, Kluwer Academic/ Plenum Publishers, 2003, 399 p.
6.
Compendium of methods for the microbiological examination of foods. 3rd ed. Vanderzant C., Splittstoesser D.F., eds. Washington, APHA, 1992, 1219 p.
7.
Detecting pathogens in food. McMeekin T.A., ed. Cambridge, Woodhead Publishing Ltd., 2003, 370 p.
8.
Food mycology. A multifaceted approach to fungi and food. Dijksterhuis J., Samson R. A., eds. Boca Raton, CRC Press, 2007, 403 p.
9.
Fugelsang K.C., Edwards C.G. Wine microbiology. Practical applications and procedures. 2nd ed. New York, Springer, 2007, 393 p.
10.
Functional dairy products. Mattila-Sandholm T., Saarela M., eds. Boca Raton, CRC Press, 2003, 384 p.
11.
Handbook of fermented functional foods. Farnworth E.R., ed. Boca Raton, CRC Press, 2003, 390 p.
12.
Handbook of functional dairy products. Short C., O’Brien J., eds. Boca Raton, CRC Press, 2004, 293 p.
13.
Handbook of water and wastewater microbiology. Mara D., Horan N., eds. Amsterdam, Academic Press, 2003, 832 p.
14.
McLandsborough L. Food microbiology laboratory. Boca Raton, CRC Press, 2005, 179 p.
15.
Microbial stress adaptation and food safety. Yousef A.E., Juneja V.K., eds. Boca Raton, CRC Press, 2003, 384 p.
16.
Microbial safety of minimally processed foods. Novak J.S., Sapers G.M., Juneja V.K., eds. Boca Raton, CRC Press, 2003, 360 p
17.
Novel food packaging techniques. Ahvenainen R., ed. Boca Raton, CRC Press, 2003, 590 p.
18.
Omaye S. T. Food and nutritional toxicology. Boca Raton, CRC Press, 2004, 319 p.
19.
Jay J.M., Loessner M.J., Golden D.A. Modern food microbiology. 7th ed. Springer US, 2004, 790 p
Other Information Sources
1.
Buck J. W., Walcott R., Beuchat L. R. Recent trends in microbiological safety of fruits and vegetables. Online. Plant Health Progress, doi:10.1094/PHP-2003-0121-01-RV.
2.
Codex Alimentarius. International food standarts. WHO.
3.
3. Noteikumi par profesionālo darbību ierobežojošo infekcijas slimību sarakstu. Ministru kabineta 2010.gada 20.jūlija noteikumi Nr.642.
4.
International Journal of Food Microbiology
5.
Journal of Food Protection