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Journal of Food and Nutrition Research
Online First Articles

Valík, Ľ. – Medveďová, A. – Ačai, P.
Update of concepts in food microbiology education in Slovakia: from food microbiology to predictive microbiology and microbiological risk assessment in foods


Ľubomír Valík, Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 81237 Bratislava, Slovakia. E-mail: lubomir.valik@stuba.sk

Received 11 December 2018; 1st revised 14 January 2019; accepted 15 January 2019; published online 15 May 2019

Súhrn: To implement food-oriented theoretical knowledge and skills in practice, mutual knowledge exchanges, communications and cooperation among professionals are needed for the sake of final product quality and safety. Identical principles should be applied generally in university education regardless of the type of school. However, the specifics of food studies exist at technical universities, especially those with a chemical and technological background. These are achieved by controlling the chemical, physical, biochemical processes as well as the skills needed in the production as well as in the evaluation of food quality and safety. Therefore, their approaches have to be process-oriented, preventive and, in critical cases, they must provide solutions by applying reverse knowledge from scientific literature, past microbiological observations, trends of microbial loads and from actual situations in the food chain. Thus in food microbio­logy, a shift from descriptive qualitative toward quantitative approaches enables graduates to predict the behaviour of microorganisms and assess the potential risks resulting from growth, survival and contamination.

Kľúčové slová: education concept; predictive microbiology; microbiological risk assessment

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