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Lecturer(s)
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Purevdorj Khatantuul, Ing. Ph.D.
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Janalíková Magda, doc. Mgr. Ph.D.
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Pleva Pavel, Ing. Ph.D.
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Buňková Leona, prof. RNDr. Ph.D.
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Course content
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- Tasks of food microbiology. Morphology of microorganisms. - Food-related bacteria and viruses. - Food-related yeasts and molds. - The influence of environmental factors and foods on their microbiological quality. - Metabolism of microorganisms in relation to food technologies. - Methods of determination of microorganisms and their products in food. - Indicator microorganisms used in food research. - Illnesses of microbial origin caused by food. - Microbial cultures in the food industry. Probiotics and functional foods. - Genetically modified organisms in food technologies. - Microbiology of milk, unfermented and fermented dairy products and cheeses. - Microbiology of meat and meat products, poultry, fish, eggs and egg products. - Microbiology of foods of plant origin (cereals, bakery and confectionery products, oils and fats). - Microbiology of other foods and raw materials (fruits and vegetables, beverages, delicacies, semi-finished products, ready meals).
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Learning activities and teaching methods
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Lecturing, Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Simple experiments, Teamwork
- Preparation for examination
- 150 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledges of the general microbiology. |
| Knowledges of the general microbiology. |
| learning outcomes |
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| to describe the differences between prokaryotic and eukaryotic microorganisms found in food |
| to describe the differences between prokaryotic and eukaryotic microorganisms found in food |
| to name the most important bacteria, yeasts and moulds present in food |
| to name the most important bacteria, yeasts and moulds present in food |
| to list and characterize the most important microorganisms and parasites causing foodborne illness |
| to list and characterize the most important microorganisms and parasites causing foodborne illness |
| to list the factors affecting the presence and survival of microorganisms in food |
| to list the factors affecting the presence and survival of microorganisms in food |
| to explain the differences between food-borne infections and intoxications |
| to explain the differences between food-borne infections and intoxications |
| Skills |
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| to implement the use of standards (ISO, ISO EN, ČSN) for the determination of selected food indicator microorganisms |
| to implement the use of standards (ISO, ISO EN, ČSN) for the determination of selected food indicator microorganisms |
| to use selective and selectively diagnostic culture media for indicator microorganisms |
| to use selective and selectively diagnostic culture media for indicator microorganisms |
| to propose a procedure for microbiological food analysis |
| to propose a procedure for microbiological food analysis |
| 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 |
| teaching methods |
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| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
|---|
| Simple experiments |
| Simple experiments |
| Teamwork |
| Teamwork |
| assessment methods |
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| Knowledge |
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| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Oral examination |
| Oral examination |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Written examination |
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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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RAY, B., BHUNIA, A. Fundamental Food Microbiology. 5th Ed.. Boca Raton: CRS Press, 2014. ISBN 978-1-4665-6443-5.
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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 v Praze, 2011. ISBN 978-80-213-1988-2.
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