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About Study Course

Credit points / ECTS:4 / 6
Course supervisor:Renārs Broks
Study type:Part time, Full time
Course level:Bachelor
Target audience:Medicine; Rehabilitation
Language:Latvian
Branch of science:Food Science; Food Microbiology

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.

Prerequisites

Preliminary knowledge in biology, chemistry, human anatomy, and physiology at the high school level is required.

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.

Competence

Students can analyze and evaluate the microbiological quality of food products.

Study course planning

Planning period:Year 2024, Autumn semester
Study programmeStudy semesterProgram levelStudy course categoryLecturersSchedule
Nutrition, RFUN3Bachelor’sRequiredRenārs Broks
Nutrition, RFU3Bachelor’sRequiredRenārs Broks
Planning period:Year 2025, Spring semester
Study programmeStudy semesterProgram levelStudy course categoryLecturersSchedule
Nutrition, RFUN4Bachelor’sRequiredRenārs Broks
Nutrition, RFU2Bachelor’sRequiredRenārs Broks