1. An overview of food, environmentally and industially important microorganisma, their sources, isolation, identification, cultivation.

2. Relation between food and microorganisms, factors influencing microbial growth.

3. Principles of thermal inactivation of microorganisms. Regulating the number of microorganisms, pasteurization, D-value, Z-value

4. Classic (standard) methods of the quantification of microorganisms in food. Rapid (modern) methods of the quantification of microorganisms in food.

5. EU Legislative rules valid for pahogens presence in foods.

6. Characteristics of members of genus Salmonella, pathogenic strains of Escherichia coli.

7. Characteristics of Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus.

8. Micromycets as food spoilage agents. Mycotoxines.

9. Biogenous amines, food spoilage microflora.

10. Lactic acid bacteria and production of cultured dairy products, probiotics, prebiotics.

11. Microorganisms in environmental decontamination, environmental technologies based on use of microorganisms.

12. Molecular mikrobiology methods used for identification of food-born pathogens.

13. Types of bacterial toxines.

14. Control of microbiological quality of foods. Sampling, GMP, HACCP

Bacherol dgree in Biochemistry and Microbiology