Food microbiology and nutritional physiology Field of study: Biotechnology
Programme code: W2-S2BTA19.2021

Student knows and describes the evolution and diversity of animal alimentary tract. Student is able to notice correlations between the alimentary tract endocrine and neural systems and is able to describe the symptoms of homeostasis in nourishing physiology, including appestat. [2BT_E_29_1]

Student is able to Defie the nutritional and calorific value of food. Student is able to calculate calorific demand, understands the processing and supplementation processes of food and fodder. Student is able to assess reliably the benefits and potential risk of GMO in food. Knows the codes and descriptions of food additives and recognizes selected examples of “E” codes. [2BT_E_29_2]

Student has detailed knowledge about microorganisms present in food products, sees the positive and negative consequences of its occurrence. Student is able to assess the importance of functional foods. [2BT_E_29_3]

Demonstrates the knowledge of modern techniques of data collection and research tools used in microbiological food control. Knows and understands the regulations on food production and its control systems, including the techniques used in the microbiological analysis of food and its processed in accordance with the recommendations of the Polish Committee for Standardization. Understands and is able to draw up a scheme of research documentation. [2BT_E_29_4]

Student is able to construct correctly balanced diet based on tabula data. Knowi diet-dependent diseases. Student is able to describe selected examples of dietetic treatment in pathological states. [2BT_E_29_5]

Responsibly assess the risks resulting from the use of research techniques in microbial laboratory and complies with the conditions of safe operation. [2BT_E_29_6]

Student is able to assess critically the information and dietetic recommendation propagated in media and is able to find reliable and trustful information, knows the most important nutritional portals. [2BT_E_29_7]

Student prepares laboratory report which allows for the estimation of the student's knowledge and skills acquired on laboratory classes.

Practical skills and logical reasoning assessed on all practical classes - evaluation of the student in the use of microbiological methods, laboratory equipment, evaluation of the correctness of the calculations array of experience and skills and interpretation of the results.

It encompass the preparation of a short oral presentation (in groups of 2 -, 3-person) on topic chosen by the student in the field of food microbiology and physiology, nutrition and final test which will verify the student’s level of knowledge passed on the lectures.

Lectures on selected topics in the field of food microbiology and physiology of nourishment with audiovisual means - computer presentations illustrating the issues.

Expanding knowledge through self-complementary reading scientific articles (including English language) in the field indicated by the teacher.

Working under the supervision of the lecturer - perform experiments and calculations, discussion and documentation of observations, interpretation of the results. Discussion about the student’s presentation preceded by a lecture.

Preparation for the laboratory classes on the basis of literature recommended by the lecturer. Preparation of a multimedia presentation on the topic chosen by the student.