Administracja Centralna Uczelni - Wymiana międzynarodowa (S2)
Sylabus przedmiotu FOOD MICROBIOLOGY:
Informacje podstawowe
| Kierunek studiów | Wymiana międzynarodowa | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | |||
| Obszary studiów | — | ||
| Profil | |||
| Moduł | — | ||
| Przedmiot | FOOD MICROBIOLOGY | ||
| Specjalność | przedmiot wspólny | ||
| Jednostka prowadząca | Katedra Mikrobiologii Stosowanej i Fizjologii Żywienia Człowieka | ||
| Nauczyciel odpowiedzialny | Elżbieta Bogusławska-Wąs <Elzbieta.Boguslawska-Was@zut.edu.pl> | ||
| Inni nauczyciele | Alicja Dłubała <Alicja.Dlubala@zut.edu.pl>, Barbara Szymczak <Barbara.Szymczak@zut.edu.pl> | ||
| ECTS (planowane) | 6,0 | ECTS (formy) | 6,0 |
| Forma zaliczenia | zaliczenie | Język | angielski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | basics in general microbiology |
| W-2 | biochemistry |
| W-3 | food technology |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | the objective is to make students: * understand microbes diversity and their role when becoming food contaminants, * be able to name microbes essential to food safety and quality, where they come from, what are their growth requirements and factors affecting their survival, methods of their isolation/ enumeration and identification. * know, products specificity and microbiological standards they are to meet. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Quantitite methods applied in microbiological analysis of food and food processing enivronment (SPC, MPN, DMC). | 6 |
| T-L-2 | Food safety aspects: steps in testing food items for the presence of Salmonella and Listeria monocytogenes; metods of isolation and identification. | 6 |
| T-L-3 | Food safety aspects: steps in analysis of food samples towards bacteria of Bacillus cereus group and coagulase-positive staphylococci; isolation and identification procedures. | 6 |
| T-L-4 | Spoilage bacteria: changes in enzymatic activity and types of bacteria dominating on raw fish stored under ambient (room T) and cold (4C) temperatures. | 4 |
| T-L-5 | Indicator microbes in food quality assessment: Enterobacteriaceae, faecal coliforms; methods of enumeration and identification. | 4 |
| T-L-6 | Culturing and growth of microbes, selectve media; microscopy and staining in microbiological diagnostics | 4 |
| 30 | ||
| wykłady | ||
| T-W-1 | Microbial diversity. Food as carrier to microbes of different signifcance | 2 |
| T-W-2 | Factors affecting microbial growth in food items; intrinsic factors (nutrients, pH and buffering capacity, redox potential, water activity), extrinsic factors (temperature, relative humidity, gaseous atmosphere) | 6 |
| T-W-3 | Bacterial growth; 1 generation time, practical aspect | 2 |
| T-W-4 | Food hazards; HACCP system and food safety | 2 |
| T-W-5 | Spore forming microbes and their significance in food | 2 |
| T-W-6 | Indicator microbes in food quality assessment | 2 |
| T-W-7 | Types of foodborne illness (infection, intoxication, toxicoinfection), cases-outbreaks, epidemiological statistics. | 2 |
| T-W-8 | Bacterial agents of foodborne diseases: Gram-negative foodborne pathogens (Salmonella, Shigella, Yersinia enterocolitica, E. coli, campylobacters, Vibrio spp.), Gram-positive foodborne pathogens (Bacillus cereus group, Listeria monocytogenes, Staphylococcus spp.) | 8 |
| T-W-9 | Emerging foodborne pathogens | 2 |
| T-W-10 | Microbes in food spoilage | 2 |
| 30 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | oral/ written reports on the completed experiments | 30 |
| A-L-2 | active participation in the laboratory work | 30 |
| A-L-3 | literature study | 30 |
| 90 | ||
| wykłady | ||
| A-W-1 | participation in lectures and taking active part in discusion with the lecturer | 30 |
| A-W-2 | study of the up to date literature within the presented topics on food microbiology | 60 |
| 90 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | lectures/ power point presentations |
| M-2 | practical work - microbiological analyses in the laboratory |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: formative |
| S-2 | Ocena podsumowująca: summarising |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_2-_null_W01 The student can choose the approriate techniques for examination and identifaction of bacteria and fungi | — | — | C-1 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10 | M-1, M-2 | S-1, S-2 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_2-_null_U01 The students uses skills on diagnostic of bacteria and fungi | — | — | C-1 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10 | M-1, M-2 | S-1, S-2 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|
| WM-WNoZiR_2-_null_K01 The students demonstrates responsibility and awareness of the decisions made during the conduct of microbiological tests | — | — | C-1 | T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5, T-W-6, T-W-7, T-W-8, T-W-9, T-W-10 | M-1, M-2 | S-1, S-2 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_W01 The student can choose the approriate techniques for examination and identifaction of bacteria and fungi | 2,0 | |
| 3,0 | Students knows the basic information about microorgnisms | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_U01 The students uses skills on diagnostic of bacteria and fungi | 2,0 | |
| 3,0 | The student with help of teacher is able to use the right techniques to identify of bacteria | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| WM-WNoZiR_2-_null_K01 The students demonstrates responsibility and awareness of the decisions made during the conduct of microbiological tests | 2,0 | |
| 3,0 | The student is aware of existing knowledge in further study of scientific disciplines related to microbiology. | |
| 3,5 | ||
| 4,0 | ||
| 4,5 | ||
| 5,0 |
Literatura podstawowa
- Jay J.M., M.J. Loessner, D.A. Golden, Modern Food Microbiology, Springer Sc.+ Business Media, Inc., USA
- Ray B., Fundamental food microbiology, CRC Press, USA
- Adams M.R., M.O. Moss, Food microbiology, Univ. of Surrey, Guildford, UK
Literatura dodatkowa
- Daczkowska-Kozon E.G., B. Sun Pan, Enviromental effects on seafood availability, safety and quality, CRC Press, Taylor&Francis Group, Boca Raton, USA