Microbiology of food and physiology of nutrition Field of study: Biology
Programme code: W2-S2BI19.2020

Module name: Microbiology of food and physiology of nutrition
Module code: 2BL_62a
Programme code: W2-S2BI19.2020
Semester: summer semester 2021/2022
Language of instruction: depending on the choice
Form of verification: course work
ECTS credits: 2
Description:
The course allows to acquire the ability to isolate microorganisms from food products and to identify them, in accordance with the recommendations of the Polish Committee for Standardization. Student learns about the factors that cause food poisoning and is familiarized with the HACCP system as a tool for the production of safe food. Acquires knowledge about the evolution, structure and function of the digestive tract in the animal world. Learns the scientific principles of dietetics. Learn to evaluate energy needs and nutritional status, and build a balanced diet. By participating in activating seminars enriched with multimedia lectures, student develops the skills to interpret known phenomena in scientific and practical categories.
Prerequisites:
Basic knowledge of microbiology, animal physiology and biochemistry.
Key reading:
according to the syllabus
Learning outcome of the module Codes of the learning outcomes of the programme to which the learning outcome of the module is related [level of competence: scale 1-5]
Student knows and describes the evolution and diversity of gastrointestinal structure in the animal world. Can see the interrelationships between the digestive, endocrine and nervous systems. Is able to describe the manifestations of homeostasis in nutrition physiology, including apestat. [2BL_62_1]
 2BL_W01_P [4/5] 2BL_W02_P [4/5]
Student can define the nutritional and energy value of food. Student can calculate energy demand. Understands processing, as well as food and feed supplementation. Is able to reliably assess the benefits and potential risks of using GMOs in nutrition. Knows groups of food additive description codes and selected examples of "E" codes. [2BL_62_2]
 2BL_W01_P [4/5] 2BL_W05_P [4/5]
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. [2BL_62_3]
 2BL_U01_P [3/5] 2BL_U02_P [4/5]
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. [2BL_62_4]
 2BL_W04_P [4/5] 2BL_W07_P [4/5]
Student has the ability to build a properly balanced diet, based on table data. He knows diet-related diseases. Can describe selected examples of dietary management in pathological conditions. [2BL_62_5]
 2BL_W02_P [3/5]
Responsibly assess the risks resulting from the use of research techniques in microbial laboratory and complies with the conditions of safe operation. [2BL_62_6]
 2BL_W04_P [4/5]
Student is able to critically evaluate dietary information and recommendations propagated in the mass media. Student can reach reliable information, knows the most important food portals. [2BL_62_7]
 2BL_U02_P [4/5] 2BL_U05_P [4/5] 2BL_K01_P [4/5] 2BL_K02_P [4/5]
Type Description Codes of the learning outcomes of the module to which assessment is related
credit [2BL_62_w_1]
according to the rules set out in the syllabus
 2BL_62_1 2BL_62_2 2BL_62_3 2BL_62_4 2BL_62_5 2BL_62_6 2BL_62_7
Form of teaching Student's own work Assessment of the learning outcomes
Type Description (including teaching methods) Number of hours Description Number of hours
lecture [2BL_62_fs_1]
Lectures on selected topics in the field of food microbiology and physiology of nutrition with audiovisual means - computer presentations illustrating the issues.
 10
Expanding knowledge through self-complementary reading scientific articles in the field indicated by the teacher.
 10 credit [2BL_62_w_1]
laboratory classes [2BL_62_fs_2]
Working under the supervision of the lecturer - perform experiments and calculations, discussion and documentation of observations, interpretation of the results. Discussion on the topic selected by the student presented in the form of a multimedia presentation preceded by the teacher's lecture.
 20
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.
 10 credit [2BL_62_w_1]
Attachments
Module description (PDF)
Information concerning module syllabuses might be changed during studies.
Syllabuses (USOSweb)
Semester Module Language of instruction
(no information given)