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Lecturer(s)
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Buňková Leona, prof. RNDr. Ph.D.
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Course content
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- Undesirable microorganisms in food - pathogenic microorganisms and food spoilage microorganisms. Microorganisms causing alimentary infections and intoxications. Types of toxins and their mechanism of action. - Metabolism of microorganisms in food - alcoholic, lactic, propionic and acetic fermentation, metabolism of nitrogenous substances and lipids. Microbial metabolites that spoil food. - External and internal factors affecting the growth and survival of microorganisms in food. New practices in food preservation. Inhibitory substances produced by food-important microorganisms - use in the food industry. - Additives and their interaction with microorganisms in food. - Microbiology of non-fermented foods. - Use of microorganisms in fermented food and beverage technology. - Direct and indirect detection of microorganisms and their metabolites in food. Cultivation and non-cultivation methods. New detection techniques. - Use of genetically modified microorganisms in food production. Health risks. Detection of genetically modified microorganisms in food.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| learning outcomes |
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| Knowledge |
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| describe the microbiota of major food commodities |
| describe the microbiota of major food commodities |
| describe and explain the effect of environmental factors on the activity of microorganisms in food |
| describe and explain the effect of environmental factors on the activity of microorganisms in food |
| describe and explain the metabolism of technologically desirable and undesirable microorganisms in food |
| describe and explain the metabolism of technologically desirable and undesirable microorganisms in food |
| describe the principles of basic selective-diagnostic and chromogenic soils in food microbiology |
| describe the principles of basic selective-diagnostic and chromogenic soils in food microbiology |
| explain the principle of immunochemical tests used in food microbiology |
| explain the principle of immunochemical tests used in food microbiology |
| Skills |
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| implement the use of standards (ISO, ISO EN, CSN) for the determination of selected indicator microorganisms in food |
| implement the use of standards (ISO, ISO EN, CSN) for the determination of selected indicator microorganisms in food |
| microbiologically evaluate food and raw materials for food production |
| microbiologically evaluate food and raw materials for food production |
| identify microorganisms present in food using rapid screening tests, biochemical and immunochemical tests and molecular biological methods |
| identify microorganisms present in food using rapid screening tests, biochemical and immunochemical tests and molecular biological methods |
| highlight the main microbiological risks to food safety |
| highlight the main microbiological risks to food safety |
| analyze the possibilities of biofilm formation in food processing plants and methods of elimination |
| analyze the possibilities of biofilm formation in food processing plants and methods of elimination |
| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
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Recommended literature
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ADAMS, M.R., MOSS, M.O. Food Microbiology. RSC Publishing, Cambridge, 2008.
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D'AGOSTINO, M., THOMPSON, K.C., COOK, N. Molecular Microbial Diagnostic Methods: Pathways to Implementation for the Food and Water Industries. Amsterodam, 2016.
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Davidson P.M., Sofos J.N., Branen A.L. Antimicrobials in food. 2005.
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de BLACKBURN C.V. Food Spoilage Microorganisms. CRC Press, Boca Raton, 2006.
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DOYLE, M.P., BUCHANAN, R.L. Food Microbiology: Fundamentals and Frontiers. 4th Ed.. ASM Press, 2014.
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EL-MANSI, M., H?IRIIS NIELSEN, J., MOUSDALE, D.M., ALLMAN, T., CARLSON, R. Fermentation Microbiology and Biotechnology. 4th Ed. Boca Raten, CRC Press, 2019.
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Heller K.J. Genetically engineered food. Methods and detection and genomics. 2006.
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ICMSF. Microoorganisms in Foods 6: Microbial Ecology of Food Commodities. New York: Kluwer Academic/Plenum Publishers, 2005. ISBN 030648675X.
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JAY, J. M. Modern food microbiology. 6. ed. Aspen Publication, 2000.
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MONTVILLE, T.J., MATTHEWS, K.R., KNIEL, K.E. Food Microbiology: An Introduction. 3rd Ed.. Washington: ASM Press, 2012. ISBN 978-1-55581-636-0.
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WOLF-HALL, C., NGANJE, W.E. Microbial Food Safety: A Food Systems Approach. Wallingford, 2017.
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Yousef A.E., Carlstrom C. Food Microbiology: A Laboratory Manual. 2003.
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