Course description
The objective of this course is to gain an in-depth knowledge of the food safety with the emphasis on the microbiological aspects. The basic knowledge about surface characterization will be delivered. The mechanism for bacterial adhesion will be shown. The focus will be on the prevention of the microbial adhesion. The course will come in the touch with physico-chemical aspects of microbial adhesion for the removal of microorganisms attached to the surface. Self-cleaning and antibacterial/antiviral surfaces will be presented. Finally, the societal problems related to hygiene in the cities will be discussed.

Syllabus
1. Food
2. Surface characterization
3. Important microorganisms
4. Adhesion to surfaces
5. Biofilm formation
6. Removal of adhered bacteria
7. Prevention
8. Development of antibacterial coatings
9. The context of the society

Competences
• Knowledge of the advance food course
• Knowledge in surface characterization
• Understanding the mechanisms of adhesion
• Knowledge in the types of surface coatings
• Keeping hygiene

Learning outcomes
1. The ability to gain deeper knowledge of the food science.
2. The ability to identify main directions in the food safety
3. The ability to translate theoretical knowledge into practice
4. The ability to learn measuring techniques and equipment
5. Get acquainted with new trends in the field
6. Get deeper inside of the problems in the context of the society

Teaching and evaluation methods
• Lectures and seminars.
• The seminar is based on scientific literature in the field
• Presentations of seminars to other students in the group, critical evaluation of the scientific literature.
• Individual work with students.
Presentation and defense of the seminar (50% of the note), Oral exam (50% of the note).

Bibliography
NORDE, WILLEM, (2011), Colloids and Interfaces in Life Sciences and Bionanotechnology, CRS Press.
AN, YUEHUEI H., Friedman, Richard, (2000), Handbook of Bacterial Adhesion, Springer.
A. ZORE, K. BEZEK, M: JEVŠNIK, A. ABRAM, V. RUNKO, I. SLIŠKOVIČ, P. RASPOR, D. KOVAČEVIĆ, K. BOHINC. (2020), Bacterial adhesion rate on food grade ceramics and Teflon as kitchen worktop surfaces, International journal of food microbiology, vol. 332, str. 108764-1-108764-5.