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Studiju programma
Juta Kroiča

Study Course Description

Course Description Statuss:Approved
Course Description Version:2.00
Study Course Accepted:01.03.2018
Study Course Information
Course Code:BUMK_051LQF level:Level 6
Credit Points:4.00ECTS:6.00
Branch of Science:Quality of Food ProductsTarget Audience:Medicine
Study Course Supervisor
Course Supervisor:Juta Kroiča
Study Course Implementer
Structural Unit:Department of Biology and Microbiology
The Head of Structural Unit:Juta Kroiča
Contacts:Rīga, Dzirciema iela 16, bmkatrsu[pnkts]lv, bmkatrsu[pnkts]lv, +371 67061584
Study Course Planning
Full-Time - 1. Semester No.
Lectures (number)3Lecture Length (academic hours)2Total Contact Hours of Lectures6
Classes (number)13Class Length (academic hours)2Total Contact Hours of Classes26
Total Contact Hours32
Lectures (number)3Lecture Length (academic hours)2Total Contact Hours of Lectures6
Classes (number)13Class Length (academic hours)2Total Contact Hours of Classes26
Total Contact Hours32
Part-Time - 1. Semester No.
Lectures (number)5Lecture Length (academic hours)2Total Contact Hours of Lectures10
Classes (number)6Class Length (academic hours)3Total Contact Hours of Classes18
Total Contact Hours28
Part-Time - 1. Semester No.
Lectures (number)3Lecture Length (academic hours)2Total Contact Hours of Lectures6
Classes (number)13Class Length (academic hours)2Total Contact Hours of Classes26
Total Contact Hours32
Study course description
Preliminary Knowledge:
Preliminary knowledge in biology, chemistry, human anatomy and physiology in high school level is required.
Aim of study course is to give knowledge about role of microorganisms in food storage, etiology of diseases and transmission.
Topic Layout (Full-Time)
No.TopicType of ImplementationNumberVenue
1Introduction to microbiology. Basics of systematics. Viruses. Bacteria. Fungi.Lectures1.00auditorium
2Microorganism growth. Metabolism.Lectures1.00auditorium
3Role of microorganisms. Environmental microflora. Industrial microbiology.Lectures1.00auditorium
4Microflora of human body. Diseases. Microorganism pathogenicity.Lectures1.00auditorium
6Creating microscope slides. Microscoping techniques. Staining methods. Morphology of bacteria.Classes1.00laboratory
7Microorganism cultivation methods. Microorganism identification.Classes1.00laboratory
9Microflora of air and water. Human body microflora.Classes1.00laboratory
10Role of microorganisms in food product production. Providing quality of food products. Desinfection and sterilisation. Methods for detecting microorganisms in food products.Classes1.00laboratory
13Introduction in food microbiology. Use of microorganisms in food and obtaining other useful products.Lectures1.00auditorium
14Food perishability. Food related pathogens.Lectures1.00auditorium
15Microflora of plant food products, its role in product storage and realisation.Classes1.00laboratory
16Microflora of animal food products, its role in food quality.Classes1.00auditorium
17Microflora of milk products, its role in food quality.Classes1.00laboratory
18Microflora of beverages, its role in food quality.Classes1.00laboratory
19Important viruses that contaminate food and their distribution controle.Classes1.00laboratory
20Important bacteria in food contamination.Classes1.00laboratory
21Important fungi in food contamination.Classes1.00laboratory
22Seminar. Methods for increasing stability of food products. Impact on human health.Classes1.00laboratory
23Testing hand hygene (mobile phone, door handle). Testing kitchen tools from home.Classes1.00laboratory
25Determination of food related diseases and allergens.Classes1.00laboratory
26Food quality and safety.Lectures1.00auditorium
27Testing air and water quality. Testing quality of water and other bevarages.Classes1.00laboratory
Unaided 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, write 6 colloquiums and write an exam in the end.
Assessment Criteria:
Knowledge will be evaluated in weekly theoretical tests, colloquiums and multiple choice exam.
Final Examination (Full-Time):Exam
Final Examination (Part-Time):Exam
Learning Outcomes
Knowledge:After finishing course student will acquire knowledge about 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 role of environmental and food microflora
Skills:After successful study course students will be able to: - do correct sample collection, storage, transportation, cultivation and microorganism property detection - choose correct microbiological control methods
Competencies:Students can analyze and evaluate microbiological quality of food products.
1Vizma Nikolajeva Pārtikas mikrobioloģija LU Akadēmiskais apgāds 2007
2Metodiskās rekomendācijas praktiskajām nodarbībām vispārējā mikrobioloģijā Rīga, RSU, 2005.
3Metodiskās rekomendācijas Medicīnas fakultātes studentiem praktiskajām nodarbībām „Infekcija un imunitāte” Rīga, RSU, 2015.
4Lekciju konspekti e - studijās
1Jawetz, Melnick, Adelberg`s medical Microbiology 25 th Edition 2010 MC Grow – Hill Comp.Inc.
1T.J.Montville, K.R.Matthews. Food microbiology. ASM Pres 2008.