Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Administracja Centralna Uczelni - Wymiana międzynarodowa (S3)

Sylabus przedmiotu FOOD MICROBIOLOGY:

Informacje podstawowe

Kierunek studiów Wymiana międzynarodowa
Forma studiów studia stacjonarne Poziom trzeciego stopnia
Stopnień naukowy absolwenta
Obszary studiów studia trzeciego stopnia
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

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
wykładyW1 30 3,00,50zaliczenie
laboratoriaL1 30 3,00,50zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1basics in general microbiology
W-2biochemistry
W-3food technology

Cele przedmiotu

KODCel modułu/przedmiotu
C-1the 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

KODTreść programowaGodziny
laboratoria
T-L-1Quantitite methods applied in microbiological analysis of food and food processing enivronment (SPC, MPN, DMC).6
T-L-2Food safety aspects: steps in testing food items for the presence of Salmonella and Listeria monocytogenes; metods of isolation and identification.6
T-L-3Food 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-4Spoilage 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-5Indicator microbes in food quality assessment: Enterobacteriaceae, faecal coliforms; methods of enumeration and identification.4
T-L-6Culturing and growth of microbes, selectve media; microscopy and staining in microbiological diagnostics4
30
wykłady
T-W-1Microbial diversity. Food as carrier to microbes of different signifcance2
T-W-2Factors 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-3Bacterial growth; 1 generation time, practical aspect2
T-W-4Food hazards; HACCP system and food safety2
T-W-5Spore forming microbes and their significance in food2
T-W-6Indicator microbes in food quality assessment2
T-W-7Types of foodborne illness (infection, intoxication, toxicoinfection), cases-outbreaks, epidemiological statistics.2
T-W-8Bacterial 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-9Emerging foodborne pathogens2
T-W-10Microbes in food spoilage2
30

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1active participation in the laboratory work30
A-L-2oral/ written reports on the completed experiments30
A-L-3literature study15
75
wykłady
A-W-1participation in lectures and taking active part in discusion with the lecturer30
A-W-2study of the up to date literature within the presented topics on food microbiology45
75

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1lectures/ power point presentations
M-2practical work - microbiological analyses in the laboratory

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: formative
S-2Ocena podsumowująca: summarising

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_3-_null_W01
The student can choose the approriate techniques for examination and identifaction of bacteria and fungi		——C-1T-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, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6M-1, M-2S-1, S-2

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_3-_null_U01
The students uses skills on diagnostic of bacteria and fungi		——C-1T-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, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6M-1, M-2S-1, S-2

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla dyscyplinyOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
WM-WNoZiR_3-_null_K01
The students demonstrates responsibility and awareness of the decisions made during the conduct of microbiological tests		——C-1T-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, T-L-1, T-L-2, T-L-3, T-L-4, T-L-5, T-L-6M-1, M-2S-1, S-2

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_W01
The student can choose the approriate techniques for examination and identifaction of bacteria and fungi		2,0
3,0Students knows the basic information about microorgnisms
3,5
4,0
4,5
5,0

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
WM-WNoZiR_3-_null_U01
The students uses skills on diagnostic of bacteria and fungi		2,0
3,0The 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 sięOcenaKryterium oceny
WM-WNoZiR_3-_null_K01
The students demonstrates responsibility and awareness of the decisions made during the conduct of microbiological tests		2,0
3,0The 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

  1. Jay J.M., M.J. Loessner, D.A. Golden, Modern Food Microbiology, Springer Sc.+ Business Media, Inc., USA
  2. Ray B., Fundamental food microbiology, CRC Press, USA
  3. Adams M.R., M.O. Moss, Food microbiology, Univ. of Surrey, Guildford, UK

Literatura dodatkowa

  1. Daczkowska-Kozon E.G., B. Sun Pan, Enviromental effects on seafood availability, safety and quality, CRC Press, Taylor&Francis Group, Boca Raton, USA

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Quantitite methods applied in microbiological analysis of food and food processing enivronment (SPC, MPN, DMC).6
T-L-2Food safety aspects: steps in testing food items for the presence of Salmonella and Listeria monocytogenes; metods of isolation and identification.6
T-L-3Food 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-4Spoilage 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-5Indicator microbes in food quality assessment: Enterobacteriaceae, faecal coliforms; methods of enumeration and identification.4
T-L-6Culturing and growth of microbes, selectve media; microscopy and staining in microbiological diagnostics4
30

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Microbial diversity. Food as carrier to microbes of different signifcance2
T-W-2Factors 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-3Bacterial growth; 1 generation time, practical aspect2
T-W-4Food hazards; HACCP system and food safety2
T-W-5Spore forming microbes and their significance in food2
T-W-6Indicator microbes in food quality assessment2
T-W-7Types of foodborne illness (infection, intoxication, toxicoinfection), cases-outbreaks, epidemiological statistics.2
T-W-8Bacterial 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-9Emerging foodborne pathogens2
T-W-10Microbes in food spoilage2
30

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1active participation in the laboratory work30
A-L-2oral/ written reports on the completed experiments30
A-L-3literature study15
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1participation in lectures and taking active part in discusion with the lecturer30
A-W-2study of the up to date literature within the presented topics on food microbiology45
75
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_W01The student can choose the approriate techniques for examination and identifaction of bacteria and fungi
Cel przedmiotuC-1the 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 programoweT-W-1Microbial diversity. Food as carrier to microbes of different signifcance
T-W-2Factors affecting microbial growth in food items; intrinsic factors (nutrients, pH and buffering capacity, redox potential, water activity), extrinsic factors (temperature, relative humidity, gaseous atmosphere)
T-W-3Bacterial growth; 1 generation time, practical aspect
T-W-4Food hazards; HACCP system and food safety
T-W-5Spore forming microbes and their significance in food
T-W-6Indicator microbes in food quality assessment
T-W-7Types of foodborne illness (infection, intoxication, toxicoinfection), cases-outbreaks, epidemiological statistics.
T-W-8Bacterial 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.)
T-W-9Emerging foodborne pathogens
T-W-10Microbes in food spoilage
T-L-1Quantitite methods applied in microbiological analysis of food and food processing enivronment (SPC, MPN, DMC).
T-L-2Food safety aspects: steps in testing food items for the presence of Salmonella and Listeria monocytogenes; metods of isolation and identification.
T-L-3Food safety aspects: steps in analysis of food samples towards bacteria of Bacillus cereus group and coagulase-positive staphylococci; isolation and identification procedures.
T-L-4Spoilage bacteria: changes in enzymatic activity and types of bacteria dominating on raw fish stored under ambient (room T) and cold (4C) temperatures.
T-L-5Indicator microbes in food quality assessment: Enterobacteriaceae, faecal coliforms; methods of enumeration and identification.
T-L-6Culturing and growth of microbes, selectve media; microscopy and staining in microbiological diagnostics
Metody nauczaniaM-1lectures/ power point presentations
M-2practical work - microbiological analyses in the laboratory
Sposób ocenyS-1Ocena formująca: formative
S-2Ocena podsumowująca: summarising
Kryteria ocenyOcenaKryterium oceny
2,0
3,0Students knows the basic information about microorgnisms
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_U01The students uses skills on diagnostic of bacteria and fungi
Cel przedmiotuC-1the 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 programoweT-W-1Microbial diversity. Food as carrier to microbes of different signifcance
T-W-2Factors affecting microbial growth in food items; intrinsic factors (nutrients, pH and buffering capacity, redox potential, water activity), extrinsic factors (temperature, relative humidity, gaseous atmosphere)
T-W-3Bacterial growth; 1 generation time, practical aspect
T-W-4Food hazards; HACCP system and food safety
T-W-5Spore forming microbes and their significance in food
T-W-6Indicator microbes in food quality assessment
T-W-7Types of foodborne illness (infection, intoxication, toxicoinfection), cases-outbreaks, epidemiological statistics.
T-W-8Bacterial 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.)
T-W-9Emerging foodborne pathogens
T-W-10Microbes in food spoilage
T-L-1Quantitite methods applied in microbiological analysis of food and food processing enivronment (SPC, MPN, DMC).
T-L-2Food safety aspects: steps in testing food items for the presence of Salmonella and Listeria monocytogenes; metods of isolation and identification.
T-L-3Food safety aspects: steps in analysis of food samples towards bacteria of Bacillus cereus group and coagulase-positive staphylococci; isolation and identification procedures.
T-L-4Spoilage bacteria: changes in enzymatic activity and types of bacteria dominating on raw fish stored under ambient (room T) and cold (4C) temperatures.
T-L-5Indicator microbes in food quality assessment: Enterobacteriaceae, faecal coliforms; methods of enumeration and identification.
T-L-6Culturing and growth of microbes, selectve media; microscopy and staining in microbiological diagnostics
Metody nauczaniaM-1lectures/ power point presentations
M-2practical work - microbiological analyses in the laboratory
Sposób ocenyS-1Ocena formująca: formative
S-2Ocena podsumowująca: summarising
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student with help of teacher is able to use the right techniques to identify of bacteria
3,5
4,0
4,5
5,0
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięWM-WNoZiR_3-_null_K01The students demonstrates responsibility and awareness of the decisions made during the conduct of microbiological tests
Cel przedmiotuC-1the 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 programoweT-W-1Microbial diversity. Food as carrier to microbes of different signifcance
T-W-2Factors affecting microbial growth in food items; intrinsic factors (nutrients, pH and buffering capacity, redox potential, water activity), extrinsic factors (temperature, relative humidity, gaseous atmosphere)
T-W-3Bacterial growth; 1 generation time, practical aspect
T-W-4Food hazards; HACCP system and food safety
T-W-5Spore forming microbes and their significance in food
T-W-6Indicator microbes in food quality assessment
T-W-7Types of foodborne illness (infection, intoxication, toxicoinfection), cases-outbreaks, epidemiological statistics.
T-W-8Bacterial 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.)
T-W-9Emerging foodborne pathogens
T-W-10Microbes in food spoilage
T-L-1Quantitite methods applied in microbiological analysis of food and food processing enivronment (SPC, MPN, DMC).
T-L-2Food safety aspects: steps in testing food items for the presence of Salmonella and Listeria monocytogenes; metods of isolation and identification.
T-L-3Food safety aspects: steps in analysis of food samples towards bacteria of Bacillus cereus group and coagulase-positive staphylococci; isolation and identification procedures.
T-L-4Spoilage bacteria: changes in enzymatic activity and types of bacteria dominating on raw fish stored under ambient (room T) and cold (4C) temperatures.
T-L-5Indicator microbes in food quality assessment: Enterobacteriaceae, faecal coliforms; methods of enumeration and identification.
T-L-6Culturing and growth of microbes, selectve media; microscopy and staining in microbiological diagnostics
Metody nauczaniaM-1lectures/ power point presentations
M-2practical work - microbiological analyses in the laboratory
Sposób ocenyS-1Ocena formująca: formative
S-2Ocena podsumowująca: summarising
Kryteria ocenyOcenaKryterium oceny
2,0
3,0The student is aware of existing knowledge in further study of scientific disciplines related to microbiology.
3,5
4,0
4,5
5,0