Veidlapa Nr. M-3 (8)
Study Course Description
Microbiology
Course Code
BUMK_051
Branch of Science
Food Microbiology; Other engineering and technologies
ECTS
6.00
Target Audience
Medicine; Rehabilitation
LQF
Level 6
Study Type And Form
Full-Time; Part-Time
Study Course Implementer
Course Supervisor
Renārs Broks
Structure Unit Manager
Juta Kroiča
Structural Unit
Department of Biology and Microbiology
Contacts
Riga, 16 Dzirciema Street, bmk@rsu.lv, +371 67061584
About Study Course
Objective
The aim of the study course is to give knowledge about the role of microorganisms in food storage, the etiology of diseases, and transmission.
Preliminary Knowledge
Preliminary knowledge in biology, chemistry, human anatomy, and physiology at the high school level is required.
Learning Outcomes
Knowledge
1.After finishing the course student will acquire knowledge about the morphology and properties of bacteria, viruses, and fungi. Their role in obtaining and storing food products, disease etiology. Student will be able to describe specific and non-specific organism resistance mechanisms and the role of environmental and food microflora.
Skills
1.After a successful study course students will be able to: • do correct sample collection, storage, transportation, cultivation, and microorganism property detection; • choose correct microbiological control methods.
Competences
1.Students can analyze and evaluate the microbiological quality of food products.
Assessment
Individual work
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Individual work |
-
|
-
|
|
During the study course students work in a laboratory – preparing and staining slides, microscoping slides, applying bacterial cultures on cultivation media, isolating pure cultures, detecting bacterial properties, prepare for weekly theoretical tests.
|
||
Examination
|
Title
|
% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
|
|
Students prepare 2 presentations on the topics offered in food microbiology. Both presentations are graded together.
|
||
|
2.
Examination |
-
|
-
|
|
A written examination at the end of the course consists of essay-type questions. After successfully completing the study course, student can receive a cumulative grade (combines grades of colloquia, seminar, and attendance).
|
||
Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction to microbiology. Morphology and properties of bacteria. Viruses. Fungi. Parasites.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Bacterial metabolism. Human microbiota and microbiota of environment.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Methods of control of microorganisms. Role of microorganisms in food industry and contamination.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction to immunology.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Safety in microbiology laboratory. Microscopy. Microbiological smears. Simple and complex methods of staining. Microscopic examination of bacteria, yeasts, molds.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Media. Cultivation of bacteria, isolation of pure culture. Identification of microorganisms. Cultivation of anaerobic microorganisms. Identification of fungi and viruses.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Examination of microbiota of an environmet and human body. Microbiological examination of food products.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Microbial antagonism. Examination of antibacterial susceptibility. Disinfection, sterilisation, methods.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Colloquium.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Infections. Types of immunity.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Immune response. Hypersensitivity. Vaccines.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Colloquium.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Test (Semester)
Part 2
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction in food microbiology. Use of microorganisms in food and obtaining other useful products.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Causes and mechanisms of food spoilage.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Food related pathogens.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Food quality and safety.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Microbiological examination of different surfaces. Testing kitchen tools from home.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Microbiological examination of plant food products.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Microbiological examination of animal food products.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Microbiological examination of milk products.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Important yeasts and molds; their role in food production.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Colloquium.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Important bacteria in food contamination.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Important viruses in food contamination.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Important fungi in food contamination.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Methods for increasing stability of food products. Impact on human health.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Antimicrobial properties of food. Products – a source of lactic acid bacteria.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Colloquium.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Exam
PART-TIME
Part 1
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction to microbiology. Morphology and properties of bacteria. Viruses. Fungi. Parasites.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Bacterial metabolism. Human microbiota and microbiota of environment.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Methods of control of microorganisms. Role of microorganisms in food industry and contamination.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction to immunology.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Safety in microbiology laboratory. Microscopy. Microbiological smears. Simple and complex methods of staining. Microscopic examination of bacteria, yeasts, molds.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Media. Cultivation of bacteria, isolation of pure culture. Identification of microorganisms. Cultivation of anaerobic microorganisms. Identification of fungi and viruses.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Examination of microbiota of an environmet and human body. Microbiological examination of food products.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Microbial antagonism. Examination of antibacterial susceptibility. Disinfection, sterilisation, methods.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Colloquium.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Infections. Types of immunity.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Immune response. Hypersensitivity. Vaccines.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
3
|
Topics
|
Colloquium.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Test (Semester)
Part 2
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Introduction in food microbiology. Use of microorganisms in food and obtaining other useful products.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Causes and mechanisms of food spoilage.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Food related pathogens.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Auditorium
|
2
|
Topics
|
Food quality and safety.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Microbiological examination of different surfaces. Testing kitchen tools from home.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Microbiological examination of plant food products.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Microbiological examination of animal food products.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Microbiological examination of milk products.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Important yeasts and molds; their role in food production.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Colloquium.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Important bacteria in food contamination.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Important viruses in food contamination.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Important fungi in food contamination.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Methods for increasing stability of food products. Impact on human health.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Antimicrobial properties of food. Products – a source of lactic acid bacteria.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Laboratory
|
2
|
Topics
|
Colloquium.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
32 Academic Hours
Final Examination:
Exam
Bibliography
Required Reading
1.
Vizma Nikolajeva, Pārtikas mikrobioloģija LU Akadēmiskais apgāds, 2014.
2.
Metodiskās rekomendācijas praktiskajām nodarbībām vispārējā mikrobioloģijā Rīga, RSU, 2022.
3.
Metodiskās rekomendācijas Medicīnas fakultātes studentiem praktiskajām nodarbībām „Infekcija un imunitāte” Rīga, RSU, 2018.
4.
Lekciju konspekti e - studijās
Additional Reading
1.
Jawetz, Melnick. Adelberg`s medical Microbiology. 28th edition, 2019, MC Grow – Hill Comp.Inc.
Other Information Sources
1.
K.R. Matthews, K.E. Kniel, T.J. Montville. Food microbiology. 4th edition. ASM Pres, 2008.