Microbiology

Study Course Description

Course Description Statuss:Approved

Course Description Version:5.00

Study Course Accepted:30.03.2022 08:52:07

Study Course Information
Course Code:		BUMK_051		LQF level:		Level 6
Credit Points:		4.00		ECTS:		6.00
Branch of Science:		Food Science; Food Microbiology		Target Audience:		Medicine; Rehabilitation
Study Course Supervisor
Course Supervisor:		Renārs Broks
Study Course Implementer
Structural Unit:		Department of Biology and Microbiology
The Head of Structural Unit:
Contacts:		Riga, 16 Dzirciema Street, bmkrsu[pnkts]lv, +371 67061584
Study Course Planning
Full-Time - Semester No.1
Lectures (count)		4	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		8
Classes (count)		8	Class Length (academic hours)		3	Total Contact Hours of Classes		24
Total Contact Hours								32
Full-Time - Semester No.2
Lectures (count)		4	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		8
Classes (count)		12	Class Length (academic hours)		2	Total Contact Hours of Classes		24
Total Contact Hours								32
Part-Time - Semester No.1
Lectures (count)		4	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		8
Classes (count)		8	Class Length (academic hours)		3	Total Contact Hours of Classes		24
Total Contact Hours								32
Part-Time - Semester No.2
Lectures (count)		4	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		8
Classes (count)		12	Class Length (academic hours)		2	Total Contact Hours of Classes		24
Total Contact Hours								32
Study course description
Preliminary Knowledge:
Preliminary knowledge in biology, chemistry, human anatomy, and physiology at the high school level is required.
Objective:
The aim of the study course is to give knowledge about the role of microorganisms in food storage, the etiology of diseases, and transmission.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Introduction to microbiology. Morphology and properties of bacteria. Viruses. Fungi. Parasites.			Lectures		1.00	auditorium
2	Bacterial metabolism. Human microbiota and microbiota of environment.			Lectures		1.00	auditorium
3	Methods of control of microorganisms. Role of microorganisms in food industry and contamination.			Lectures		1.00	auditorium
4	Introduction to immunology.			Lectures		1.00	auditorium
5	Safety in microbiology laboratory. Microscopy. Microbiological smears. Simple and complex methods of staining. Microscopic examination of bacteria, yeasts, molds.			Classes		1.00	laboratory
6	Media. Cultivation of bacteria, isolation of pure culture. Identification of microorganisms. Cultivation of anaerobic microorganisms. Identification of fungi and viruses.			Classes		1.00	laboratory
7	Examination of microbiota of an environmet and human body. Microbiological examination of food products.			Classes		1.00	laboratory
8	Microbial antagonism. Examination of antibacterial susceptibility. Disinfection, sterilisation, methods.			Classes		1.00	laboratory
9	Colloquium.			Classes		1.00	laboratory
10	Infections. Types of immunity.			Classes		1.00	laboratory
11	Immune response. Hypersensitivity. Vaccines.			Classes		1.00	laboratory
12	Colloquium.			Classes		1.00	laboratory
13	Introduction in food microbiology. Use of microorganisms in food and obtaining other useful products.			Lectures		1.00	auditorium
14	Causes and mechanisms of food spoilage.			Lectures		1.00	auditorium
15	Food related pathogens.			Lectures		1.00	auditorium
16	Food quality and safety.			Lectures		1.00	auditorium
17	Microbiological examination of different surfaces. Testing kitchen tools from home.			Classes		1.00	laboratory
18	Microbiological examination of plant food products.			Classes		1.00	laboratory
19	Microbiological examination of animal food products.			Classes		1.00	laboratory
20	Microbiological examination of milk products.			Classes		1.00	laboratory
21	Important yeasts and molds; their role in food production.			Classes		1.00	laboratory
22	Colloquium.			Classes		1.00	laboratory
23	Important bacteria in food contamination.			Classes		1.00	laboratory
24	Important viruses in food contamination.			Classes		1.00	laboratory
25	Important fungi in food contamination.			Classes		1.00	laboratory
26	Methods for increasing stability of food products. Impact on human health.			Classes		1.00	laboratory
27	Antimicrobial properties of food. Products – a source of lactic acid bacteria.			Classes		1.00	laboratory
28	Colloquium.			Classes		1.00	laboratory
Topic Layout (Part-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Introduction to microbiology. Morphology and properties of bacteria. Viruses. Fungi. Parasites.			Lectures		1.00	auditorium
2	Bacterial metabolism. Human microbiota and microbiota of environment.			Lectures		1.00	auditorium
3	Methods of control of microorganisms. Role of microorganisms in food industry and contamination.			Lectures		1.00	auditorium
4	Introduction to immunology.			Lectures		1.00	auditorium
5	Safety in microbiology laboratory. Microscopy. Microbiological smears. Simple and complex methods of staining. Microscopic examination of bacteria, yeasts, molds.			Classes		1.00	laboratory
6	Media. Cultivation of bacteria, isolation of pure culture. Identification of microorganisms. Cultivation of anaerobic microorganisms. Identification of fungi and viruses.			Classes		1.00	laboratory
7	Examination of microbiota of an environmet and human body. Microbiological examination of food products.			Classes		1.00	laboratory
8	Microbial antagonism. Examination of antibacterial susceptibility. Disinfection, sterilisation, methods.			Classes		1.00	laboratory
9	Colloquium.			Classes		1.00	laboratory
10	Infections. Types of immunity.			Classes		1.00	laboratory
11	Immune response. Hypersensitivity. Vaccines.			Classes		1.00	laboratory
12	Colloquium.			Classes		1.00	laboratory
13	Introduction in food microbiology. Use of microorganisms in food and obtaining other useful products.			Lectures		1.00	auditorium
14	Causes and mechanisms of food spoilage.			Lectures		1.00	auditorium
15	Food related pathogens.			Lectures		1.00	auditorium
16	Food quality and safety.			Lectures		1.00	auditorium
17	Microbiological examination of different surfaces. Testing kitchen tools from home.			Classes		1.00	laboratory
18	Microbiological examination of plant food products.			Classes		1.00	laboratory
19	Microbiological examination of animal food products.			Classes		1.00	laboratory
20	Microbiological examination of milk products.			Classes		1.00	laboratory
21	Important yeasts and molds; their role in food production.			Classes		1.00	laboratory
22	Colloquium.			Classes		1.00	laboratory
23	Important bacteria in food contamination.			Classes		1.00	laboratory
24	Important viruses in food contamination.			Classes		1.00	laboratory
25	Important fungi in food contamination.			Classes		1.00	laboratory
26	Methods for increasing stability of food products. Impact on human health.			Classes		1.00	laboratory
27	Antimicrobial properties of food. Products – a source of lactic acid bacteria.			Classes		1.00	laboratory
28	Colloquium.			Classes		1.00	laboratory
Assessment
Unaided Work:
During the study course students work in a laboratory – preparing and staining slides, microscoping slides, applying bacterial cultures on cultivation media, isolating pure cultures, detecting bacterial properties, prepare for weekly theoretical tests.
Assessment Criteria:
A written examination at the end of the course consists of essay-type questions. After successfully completing the study course, student can receive a cumulative grade (combines grades of colloquia, seminar, and attendance).
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):		Exam
Learning Outcomes
Knowledge:		After finishing the course student will acquire knowledge about the morphology and properties of bacteria, viruses, and fungi. Their role in obtaining and storing food products, disease etiology. Student will be able to describe specific and non-specific organism resistance mechanisms and the role of environmental and food microflora.
Skills:		After a successful study course students will be able to: • do correct sample collection, storage, transportation, cultivation, and microorganism property detection; • choose correct microbiological control methods.
Competencies:		Students can analyze and evaluate the microbiological quality of food products.
Bibliography
No.	Reference
Required Reading
1	Vizma Nikolajeva, Pārtikas mikrobioloģija LU Akadēmiskais apgāds, 2014.
2	Metodiskās rekomendācijas praktiskajām nodarbībām vispārējā mikrobioloģijā Rīga, RSU, 2022.
3	Metodiskās rekomendācijas Medicīnas fakultātes studentiem praktiskajām nodarbībām „Infekcija un imunitāte” Rīga, RSU, 2018.
4	Lekciju konspekti e - studijās
Additional Reading
1	Jawetz, Melnick. Adelberg`s medical Microbiology. 28th edition, 2019, MC Grow – Hill Comp.Inc.
Other Information Sources
1	K.R. Matthews, K.E. Kniel, T.J. Montville. Food microbiology. 4th edition. ASM Pres, 2008.