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Lecturer(s)
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Růžička Jan, doc. RNDr. Ph.D.
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Buňková Leona, prof. RNDr. Ph.D.
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Course content
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- The role of microorganisms in food production. Sources of microorganisms in food. - Undesirable microorganisms in food - pathogenic microorganisms and microorganisms that cause food deterioration. - The metabolism of microorganisms in food - alcohol, lactic, propionic and acetic fermentation, metabolism of nitrogenous substances and lipids. Microbial metabolites devaluing food. - Extrinsic and intrinsic factors affecting growth and survival of microorganisms in food. - Additives and their interaction with microorganisms in food. - Inhibitory substances produced by microorganisms important in food industry (bacteriocins, organic acids, etc.) - their applying in food industry. New methods of food preservation. - Microbiology of non-fermented food. - Utilization of microorganisms in fermented food and beverage production. - Lactic acid bacteria - classification, physiology, genetics, importance and utilization in the production of fermented foods of plant and animal origin. - Metabolism of lactic acid bacteria - the utilization of carbohydrates, the conversion of pyruvate, malic-lactic fermentation, acceptors of oxygen and electrons, metabolism of nitrogenous substances and proteolytic system. Effect on sensory properties of foods. - Functional foods in relation to microorganisms. Probiotics, prebiotics and synbiotics. - Direct and indirect detection of microorganisms and their metabolites in food. Cultivation and non-cultivation methods. The use of new detection techniques (molecular biology and immunology, ATP detection, etc.). - Microorganisms that cause alimentary infections and intoxications. Types of toxins and their mechanism of action. - The 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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Methods for working with texts (Textbook, book)
- 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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| Analysis of another type of paper written by the student (Casuistry, diary, plan ...) |
| Analysis of another type of paper written by the student (Casuistry, diary, plan ...) |
| Oral examination |
| Oral examination |
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Recommended literature
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Adams M.R., Moss M.O. Food Microbiology. 2008.
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Blackburn C. de W., McClure P.J. Foodborne Pathogens. Hazards, Risk, Analysis and Control. 2002.
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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. 2006.
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FarnWorth E.R. Handbook of fermentated functional foods. 2008.
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Görner F., Valík Ľ. Aplikovaná mikrobiológia poživatin. 2004.
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HARRIGAN W.F. Laboratory Methods in Food Microbiology. Academic Press Ltd., London, 1998.
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Heller K.J. Genetically engineered food. Methods and detection and genomics. 2006.
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ICMSF. Microorganisms in Foods 6: Microbial Ecology of Food Commodities.
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Jay J.M. Modern Food Microbiology. 2000.
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Levin R.E. Rapid detection and characterization of foodborne pathogens by molecular techniques. 2010.
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Lund B.M. et al. The Microbiological Safety and Qvality of Food. 2000.
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Robinson R.K. Dairy microbiology handbook. The microbiology of milk and milk products. 2002.
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Salminen S., von Wright A., Ouwehand A. Lactic Acid Bacteria. Microbiology and Functional Aspects. 2004.
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ŠILHÁNKOVÁ L. Mikrobiologie pro potravináře a biotechnology. Academia, Praha, 2004.
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Yousef A.E., Carlstrom C. Food Microbiology: A Laboratory Manual. 2003.
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