14D2I62 - Alimentary infections and intoxications
Course specification | ||||
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Course title | Alimentary infections and intoxications | |||
Acronym | 14D2I62 | |||
Acronym | DOCTORAL ACADEMIC STUDIES | |||
Module | ||||
Type of study | PhD academic studies | |||
Lecturer (for classes) | ||||
Lecturer/Associate (for practice) | ||||
Lecturer/Associate (for OTC) | ||||
ESPB | 4.0 | Status | ||
Condition | no prerequists | |||
The goal | that the student acquire knowledge of food microbiology; to enable students to seen sources of food contamination, the growth of microorganisms and procedures that could prevent the growth and survival of microorganisms relevant to food safety and based on acquired knowledge could predict when the microorganisms that may be present in food, pose a threat to human health. | |||
The outcome | The student needs to meet food as a matrix for the propagation of micro-organisms; to learn the sources and routes of food contamination; to learn methods for the isolation, identification and typing of microorganisms; to learn methods for detection of toxins in foods. | |||
Contents | ||||
Contents of lectures | Foodborne intoxication. Foodborne infections (Salmonella, E. coli O157: H7, Listeria monocytogenes, Campylobacter, Y. entetocolitica, A. hydrophila, B. cereus, C. perfringens). Zoonotic agents (Mycobacterium, Brucella, Coxiella burnetii). Viral foodborne diseases. Protozoa infeцтион. Mycotoxins in food of animal origin | |||
Contents of exercises | Indications for sampling. Plan two classes, the plan three classes. Chemical, immunological molecular, biological and physical methods for the detection of microorganisms or toxins in food. Isolation of microbial food poisoner (isolation, identification, typing) and toxin detection. Microbiological testing of surfaces. Predictable microbiology. | |||
Literature | ||||
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Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
2 | ||||
Methods of teaching | lectures, preparing a seminars, public presentation and critical discussion, practical classes in the laboratory for microbiological testing of food of animal origin. | |||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | 10 | Test paper | ||
Practical lessons | Oral examination | 70 | ||
Projects | ||||
Colloquia | ||||
Seminars | 20 |