Content (Syllabus outline)

Role of food microbiologist in quality assurance of food-processing;

Microbiological specifications and criterions;

Microbiological monitoring in food-processing:

Quality and safety assurance in microbiological laboratory;

Microbiological sampling of foods and food-processing environment, preparation of samples for analysis;

Principles of microbiological analysis of food and environmental samples;

Foodborne infectious and toxigenic microorganisms as subject of microbiological analysis;

Microbial food spoilage as subject of microbiological analysis;

Determining shelf-life of foods;

Detection and enumeration of indicator  groups of microorganisms;

Classical microbiological methods: microscopic examination, cultivation, biochemical, physiological and serological tests for identification of microorganisms;

Classical methods for quantitative examination of food and environmental samples.

Physico-chemical and molecular-biological principles in microbiological examination of foods (turbidimetry, impedimetry, flow cytometry, ATP determination by bioluminescence, immunological, molecular-genetic and other methods);

Phenotyping and genotyping of microorganisms.

Prerequisites

Conditions for inscription are passed exams of Basic microbiology and Food microbiology.

Condition for laboratory work is inscription in 2nd or 3rd year of study and knowledge of theoretical principles and practical tips for work (the script).

Conditions for carrying out colloquium are performed laboratoray exercises and reviewed laboratory diary, conditions for carrying out exam are passed colloquium and seminar.