14D2I63 - Preserving of food by biological methods
| Course specification | ||||
|---|---|---|---|---|
| Course title | Preserving of food by biological methods | |||
| Acronym | 14D2I63 | |||
| 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 | To enter semester in which course is lectured | |||
| The goal | Aim of the course is to learn the strategies used for food bioconservation in order to extend shelf life and provide safe product, using natural microflora and its metabolites. | |||
| The outcome | Students should acquire newest and novel knowlegde in area of food preservation by biological methods. | |||
| Contents | ||||
| Contents of lectures | Antimicrobial metabolites, Lactic acid bacteria, organic acids, bacteriocins and other metabolites. Definition, stucture, biosynthesis, bacteriocin activity, modern bacteriocin applications, possible bacteriocin applications. Legislatives for bacteriocin application and labeling on food. Enzymes and enzyme systems with antimicrobial activity. | |||
| Contents of exercises | Detection of bacteriocin production and other LAB metabolites. | |||
| 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 | Theory classes, practical training, written essay, public demonstration of essay and discussion. | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | 10 | Test paper | 60 | |
| Practical lessons | 10 | Oral examination | ||
| Projects | ||||
| Colloquia | ||||
| Seminars | 20 | |||