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Lecturer(s)
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Buňková Leona, prof. RNDr. Ph.D.
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Purevdorj Khatantuul, Ing. Ph.D.
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Course content
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1. Tasks of food microbiology. Microorganism cell. 2. Bacteria and viruses of food importance. 3. Food-related yeasts and molds. 4. Growth and multiplication of microorganisms in food. 5. Influence of environmental factors and food on their microbiological quality. 6. Metabolism of microorganisms in relation to food technology. 7. Methods for determining microorganisms and their products in food. 8. Indicator microorganisms used in food research, pathogenic microorganisms in food. 9. Microbial cultures in the food industry. Probiotics and functional foods. 10. Genetically modified organisms in food technology. 11. Microbiology of foods of animal origin (milk and milk products, meat, poultry, fish, eggs). 12. Microbiology of foods of plant origin (cereals, bakery and confectionery products, oils and fats). 13. Microbiology of other gastronomic products (fruits and vegetables, drinks, delicacies, semi-finished products, ready meals). 14. Basics of canning and microbiology of canning products.
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Learning activities and teaching methods
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- Preparation for examination
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| Describe the basic properties of important groups of microorganisms - bacteria, yeasts and filamentous microscopic fungi |
| Describe the basic properties of important groups of microorganisms - bacteria, yeasts and filamentous microscopic fungi |
| List the factors affecting the presence and survival of microorganisms in food |
| List the factors affecting the presence and survival of microorganisms in food |
| Name the most important bacteria, yeasts and moulds found in food |
| Name the most important bacteria, yeasts and moulds found in food |
| Describe the microbiota of major food commodities |
| Describe the microbiota of major food commodities |
| Name and characterize the most important microorganisms and parasites that cause foodborne illness |
| Name and characterize the most important microorganisms and parasites that cause foodborne illness |
| Skills |
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| Evaluate foods from a microbiological point of view |
| Evaluate foods from a microbiological point of view |
| Microbiologically evaluate raw materials for food production |
| Microbiologically evaluate raw materials for food production |
| Analyze the occurrence of undesirable microorganisms in catering establishments |
| Analyze the occurrence of undesirable microorganisms in catering establishments |
| Highlight the main microbiological risks to food safety |
| Highlight the main microbiological risks to food safety |
| Propose a procedure for microbiological analysis of food and foodstuffs |
| Propose a procedure for microbiological analysis of food and foodstuffs |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Activating (Simulation, games, dramatization) |
| Activating (Simulation, games, dramatization) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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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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GÖRNER, F., VALÍK, L. Aplikovaná mikrobiológia poživatín. Bratislava: Malé centrum, 2004. ISBN 80-967064-9-7.
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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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NĚMEC, M., MATOULKOVÁ, D. Základy obecné mikrobiologie. Brno: MU, 2015. ISBN 978-80-210-7923-6.
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RAY, B., BHUNIA, A. Fundamental Food Microbiology. 5th Ed.. Boca Raton: CRC Press, 2014. ISBN 978-1-4665-64435.
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ŠILHÁNKOVÁ, L. Mikrobiologie pro potravináře a biotechnology. Praha: Academia, 2008. ISBN 978-80-200-1703-1.
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VLKOVÁ, E., RADA, V., KILLER, J. Potravinářská mikrobiologie. Praha: ČZU, 2011. ISBN 978-80-213-1988-2.
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