Food microbiology

Study Course Description

Course Description Statuss:Approved

Course Description Version:5.00

Study Course Accepted:14.03.2024 15:15:10

Study Course Information
Course Code:		LU_022		LQF level:		All Levels
Credit Points:		2.00		ECTS:		3.00
Branch of Science:				Target Audience:
Study Course Supervisor
Course Supervisor:		Lolita Vija Neimane
Study Course Implementer
Structural Unit:		Faculty of Health and Sport Sciences
The Head of Structural Unit:
Contacts:
Study Course Planning
Full-Time - Semester No.1
Lectures (count)		10	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		20
Classes (count)		2	Class Length (academic hours)		2	Total Contact Hours of Classes		4
Total Contact Hours								24
Study course description
Preliminary Knowledge:

Objective:

Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	General microbiology			Lectures		2.00	other
2	Microorganisms of food importance.			Lectures		3.00	other
3	Microorganisms in food raw materials and their processing			Lectures		4.00	other
4	Functional foods			Lectures		1.00	other
				Classes		2.00	other
Assessment
Unaided 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.
Assessment Criteria:
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%
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):
Learning Outcomes
Knowledge:		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. 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
Competencies:		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
Bibliography
No.	Reference
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