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Lecturer(s)
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Janalíková Magda, doc. Mgr. Ph.D.
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Buňková Leona, prof. RNDr. Ph.D.
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Course content
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1. Applied microbiology and its applications. Differences between prokaryotic and eukaryotic microorganisms. 2. Microorganisms desirable and undesirable in the food industry. 3. Metabolic processes of microorganisms and their importance for the food production. 4. External and internal factors affecting growth and survival of microorganisms in food. Food preservation. Production of inhibitory substances by microorganisms. 5. Sampling for microbiological analysis and methods to detect microorganisms in food. 6. Lactic acid bacteria and their role in biotechnology. 7. Microbiology of milk and milk products. 8. Microbiology of meat and meat products, fish, poultry and eggs. 9. Microbiology of soft drinks, fruits, vegetables and products made from them. 10. The role of microorganisms in the production of fermented beverages. 11. Microbiology of food of vegetable origin - flour, bakery and confectionery products, starch products, sugar and confectionery. 12. Microbiology of fat products. Microbiology of cold food products, delicatessen, semi-finished and ready meals. 13. Functional food in relation to microorganisms; probiotics, prebiotics and synbiotics. 14. The use of genetically modified bacteria, yeasts and fungi in the food production. Health risks. Detection of genetically modified organisms in food.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book), Analysis of a presentation, Individual work of students, Students working in pairs
- Preparation for examination
- 120 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of general microbiology, food microbiology and biochemistry. |
| Knowledge of general microbiology, food microbiology and biochemistry. |
| learning outcomes |
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| To understand the basic principles of microbiology. |
| To understand the basic principles of microbiology. |
| To distinguish microorganisms according their properties. |
| To distinguish microorganisms according their properties. |
| To describe useful and undesirable microorganisms in food. |
| To describe useful and undesirable microorganisms in food. |
| To determinate the microbiological analysis of food. |
| To determinate the microbiological analysis of food. |
| To name the main bacteria, yeasts and moulds present in food. |
| To name the main bacteria, yeasts and moulds present in food. |
| Skills |
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| To assess the microbial quality of food and raw materials. |
| To assess the microbial quality of food and raw materials. |
| To identify basic microbial risks of food safety. |
| To identify basic microbial risks of food safety. |
| To theoretically design techniques to minimize the risk. |
| To theoretically design techniques to minimize the risk. |
| teaching methods |
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| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
|---|
| Analysis of a presentation |
| Analysis of a presentation |
| Individual work of students |
| Individual work of students |
| Students working in pairs |
| Students working in pairs |
| assessment methods |
|---|
| Knowledge |
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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Composite examination (Written part + oral part) |
| Composite examination (Written part + oral part) |
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Recommended literature
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ADAMS, M.R. Food Microbiology. Cambridge: RSC Publishing, 2008. ISBN 978-0-85404-284-5.
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HUTKINS, R.V. Microbiology and Technology of Fermented Foods. Ames: Blackwell, 2006. ISBN 0-8138-0018-8.
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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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RAY, B., BHUNIA, A. Fundamental Food Microbiology. 5th Ed.. Boca Raton: CRS Press, 2014. ISBN 978-1-4665-6443-5.
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