Content (Syllabus outline)
Food definition from the point of consumer and microorganism. Substrate and its components importance for technology and process development. Microbial ecology of food: intrinsic factors (aw, pH, Eh, nutrients, antimicrobials, microbial interactions), extrinsic factors (temperature, atmosphere etc.), process factors; Hurdle technology, microbial stress response and its impact on microbial resistance/efficiency of food processing, food safety, quality and stability; Positive/negative microbe activity in (bio)processes: Main types of fermented products from animal, plant foods (wine, beer, milk, bread production). Starters cultures technologies -milk, meat, starch products. Alcoholic, lactic acid and other food fermentations; Negative microbial activity in (bio)processes: terms contaminants, spoilage , pathogenic microbes. Classification of microorganisms regarding hazard for final producer. Food spoilage process, indicator microorganisms in food microbiology; Microbiological processing aspect of production beer, wine, bread, juice, meat, milk products. Degradation products and its impacts on spoilage/quality of food items. Zymocidal yeasts , bacteriocinogenic bacteria, phages, function in technology and food supply chain. Dangerous microbes in food supply chain: microbiological infections transmitted by food; microbila toxico-infections and intoxications; Auto-protected and non-protected foods. Methods for microbial contaminants determination. Mechanisms of physical, chemical, and microbial preservatives, multi factorial preservation, sterilization, pasteurization, F, D, Z-value. Sanitation, disinfection. CIP, HACCP, TQM, GMP, Legislation issues.
Prerequisites
The student must be enrolled in the first year of Msc program. A prerequisite for the final exam are accomplished all obligations under the program, lectures and laboratory work and field work.