Course: Food Microbiology

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Course title Food Microbiology
Course code TUIOZP/TE5PB
Organizational form of instruction Lecture + Tutorial
Level of course Bachelor
Year of study not specified
Semester Winter
Number of ECTS credits 5
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
  • Janalíková Magda, Mgr. Ph.D.
  • Purevdorj Khatantuul, Ing. Ph.D.
  • Pleva Pavel, Ing. Ph.D.
  • Buňková Leona, prof. RNDr. Ph.D.
Course content
- The role of food microbiology. Cell structure of microbes. - Bacteria important in food. - Yeasts and moulds important in food. - Factors that influence microbes in foods. - Microbes caused food spoilage. - The role of metabolism of microorganisms in food technology (fermentation). - Microbial cultures used in food industry. - Indicator microorganisms in food examination. - Methods for identification of microorganisms and their products in food. - Microbiology of milk, fermented milk products and cheese. - Basics of food preservation and microbiology of preserved food. - Microbiology of meat and meat products, poultry, fish, and eggs. - Microbiology of fast food, drinks, cereals and baking products. - Food-borne diseases.

Learning activities and teaching methods
Lecturing, Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Simple experiments, Teamwork
  • Preparation for examination - 25 hours per semester
Learning outcomes
The subject is aimed at microbiology of foodstuffs and factors that can influence the microbial quality of foodstuffs.
The student has knowledge about methods microbiology of foodstuffs. He/she is able to assess microbial quality of foodstuffs and raw materials. Student manages to point out basic microbial risks of food safety and he/she manages to design techniques for the risk minimization.
Knowledges of the General Microbiology including laboratories.

Assessment methods and criteria
Grade (Using a grade system), Oral examination, Written examination, Analysis of works made by the student (Technical products)

Attendance: compulsory at all laboratory exercises. Course credit: knowledge of the background of the completed experiments. Laboratory reports of all laboratory exercises. Credit test - the minimum requirement is 70% of points. Examination: the prerequisite is the credit obtained beforehand. Written test and oral exam. Test - the minimum requirement is 70% of points. Successfully executed written test is a prerequisite for participation in the oral part of the exam. The result of a subject examination is expressed on a six-point scale: A "výborně" (i.e. "excellent"), B "velmi dobře" (i.e. "very good"), C "dobře" (i.e. "good"), D "uspokojivě" (i.e. "satisfactory"), E "dostatečně" (i.e. "sufficient"), F "nedostatečně" (i.e. "fail").
Recommended literature
  • Gorner , Valík. Aplikovaná mikrobiológia požívatín. Bratislava, 2004.
  • Montville, Thomas J. Food microbiology : an introduction. Washington, D.C. : ASM Press, 2005. ISBN 1555813089.

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester