Microbiology and Food Safety

Cell biology: morphology, size, cytoplasmic membrane, cell wall, surface structures, internal structures, motion - Microorganisms: bacteria, fungi and viruses - Metabolism, nutritional requirements, culture media - Microbial growth: cell division, population growth, measurement of growth, environmental factors, basic techniques for cultivation of microorganisms - Control of microbial growth: physical and chemical control - Microbial taxonomy with description of selected groups of microorganisms - The role of microorganisms in the cycles of nature and their industrial use - Food safety: HACCP, hygiene regulations, personal hygiene, contamination, zone division, temperature control - Food poisoning bacteria: reservoir, presence in foods, growth conditions and prevention

Knowledge: K1 The candidate has knowledge of microbial taxonomy and can describe general characteristics of selected microorganisms, K2 The candidate has broad knowledge of the strucure of viruses, prokaryotes and eukaryotic cells and can explain the function of the most important cellular components, K3 The candidate is familiar with microbial metabolism and nutritional requirements, K4 The candidate has broad knowledge of microbial growth and how microbial growth can be measured and controlled, K5 The candidate knows the role of microorganisms in the cycles of nature, K6 The candidate knows the most important microorganisms associated with food and waterborne disease, and factors that affect food safety, K7 The candidate can explain the basic principles of good production hygiene

Skills: F1 The candidate has basic skills in sterile technique, cultivation and isolation of microorganisms, F2 The candidate can perform simple quantitative determination of relevant bacteria in solid and liquid foods

General competence: G1 The candidate can evaluate and communicate results from laboratory work in writing

Lectures (60h), self-study (80h), compulsory laboratory exercises (24h) and written exercises (30h)