1. SylabUZ
2. Wydział Nauk Ścisłych i Przyrodniczych
3. semestr zimowy 2024/2025
4. WNB - oferta ERASMUS - Program Erasmus
5. Food microbiology

Wygeneruj PDF dla tej strony

Food microbiology - opis przedmiotu

Cel przedmiotu

To raise students' awareness of the role of microorganisms in food production, their associated risks, and the necessity of ensuring microbiological safety in food production and products. Students will acquire knowledge about the taxonomy and properties of beneficial and undesirable microflora, as well as practical skills in determining microbial counts and their preliminary identification.

Wymagania wstępne

Zapisz zmiany

Basic knowledge of biology, chemistry, and biochemistry.

Zakres tematyczny

Lectures:

1. Introduction – basic concepts and terms in microbiology.
2. Scope of microbiology – overview of basic microbial groups and taxonomy.
3. Bacteria – characteristics, structure, physiology, taxonomy, occurrence, and role in the environment and food production.
4. Fungi – Part 1: Yeasts – characteristics, structure, physiology, taxonomy, occurrence, and role in the environment and food production.
5. Fungi – Part 2: Molds – characteristics, structure, physiology, taxonomy, occurrence, and role in the environment and food production.
6. Nutritional requirements and cultivation of microorganisms.
7. Methods for measuring microbial counts.
8. Methods for identifying microorganisms.
9. Impact of physical factors on microbial growth.
10. Impact of chemical factors on microbial growth.
11. Effect of temperature on microbial growth and survival.
12. Undesirable microorganisms in food – Part 1: Food spoilage.
13. Undesirable microorganisms in food – Part 2: Safety threats – microbiological intoxications, infections, and other health risks.
14. Desirable microorganisms – food production and ingredient synthesis with microbial involvement.
15. Production hygiene – sources of contamination, sanitary condition assessment, and the role of cleaning and disinfection.

Laboratory:

1. Organizational session – health and safety training, discussion of the exercise program.
2. Microbiology laboratory equipment – microbiologist's workspace, basic tools, proper equipment usage, labeling samples, and workspace organization.
3. Aseptic work principles and basic concepts – disinfection, pasteurization, sterilization of equipment, media, reagents, and workspace; handling microbiological materials.
4. Microbiological media and culture substrates – basic components, solidifying agents, preparation, sterilization, storage, and applications; inoculation techniques and culture management.
5. Light microscope – structure, principles of operation, microscopy techniques, magnification calculation, dimension estimation, and object count.
6. Detection and identification of fungi – molds and yeasts.
7. Microscopic examination of living samples in flattened drop preparations.
8. Determination of microbial counts using Thoma chamber.
9. Microbial growth on liquid and solid media.
10. Microscopic preparation techniques – simple staining and Gram staining.
11. Practical skill verification in basic diagnostic methods using microscopy.
12. Enumeration of microorganisms using Koch's plate count method, MPN (Most Probable Number), and diagnostic standards.
13. Microbiological condition of water and beverages – filtration method; assessment of air, hand, and surface cleanliness using swabs and imprint plates; interpretation of previous results.
14. Assessment of food contamination levels – sample preparation, diagnostic methods for total microbial count and sanitary indicators in food samples; interpretation of results.

Metody kształcenia

Lecture-Based Methods:

• Informative lecture

Inquiry-Based Methods:

• Subject exercises
• Laboratory work and experiments

Efekty uczenia się i metody weryfikacji osiągania efektów uczenia się

Opis efektu	Symbole efektów	Metody weryfikacji	Forma zajęć

Warunki zaliczenia

Laboratory:

• Submission of two reports during the semester and passing two quizzes during the semester are mandatory to qualify for the final exam.

Lecture:

• Written exam covering lecture content. To pass, students must answer at least 50% of the questions correctly.

The final grade is the arithmetic mean of grades from laboratory exercises and the lecture exam.

Obciążenie pracą	Studia stacjonarne (w godz.)	Studia niestacjonarne (w godz.)
Godziny kontaktowe (udział w zajęciach; konsultacjach; egzaminie, itp.)	60	-
Samodzielna praca studenta (przygotowanie do: zajęć, kolokwium, egzaminu; studiowanie literatury przygotowanie: pracy pisemnej, projektu, prezentacji, raportu, wystąpienia; itp.)	90	-
Łącznie	150	-
Punkty ECTS	Studia stacjonarne	Studia niestacjonarne
Zajęcia z udziałem nauczyciela akademickiego	2,5	-
Zajęcia bez udziału nauczyciela akademickiego	3,5	-
Łącznie	6	-

Literatura podstawowa

• Libudzisz Z., Kowal K., Żakowska Z. (eds.): Mikrobiologia techniczna tom I i II, Wyd. PWN Warszawa 2018.
• Trojanowska K., Giebel H., Gołębiowska B.: Mikrobiologia żywności, Wyd. Uniwersytetu Przyrodniczego w Poznaniu, 2014.
• Opracowanie zbiorowe: Mikrobiologiczne zanieczyszczenia żywności, Wyd. PWN Warszawa 2017.

Literatura uzupełniająca

• Doyle M.P., Diez-Gonzalez F., Hill C.: Food Microbiology: Fundamentals And Frontiers. Wyd. American Society for Microbiology, 2019.
• Narayanan R., Dhanalakshmi B.: Food Microbiology. Basic and Applied with Laboratory Exercises. Wyd. Nipa, 2013.

Uwagi

Zmodyfikowane przez dr Agnieszka Gandecka (ostatnia modyfikacja: 17-01-2025 12:37)