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Lecturer(s)
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Purevdorj Khatantuul, Ing. 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
- Participation in classes
- 56 hours per semester
- Preparation for course credit
- 16 hours per semester
- Home preparation for classes
- 24 hours per semester
- Preparation for examination
- 24 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 list and describe technologically desirable and undesirable microorganisms in food and food-borne pathogens |
| to list and describe technologically desirable and undesirable microorganisms in food and food-borne pathogens |
| to describe and explain the effect of external factors on the activity of microorganisms in food |
| to describe and explain the effect of external factors on the activity of microorganisms in food |
| to describe the metabolism of technologically desirable and undesirable microorganisms in food |
| to describe the metabolism of technologically desirable and undesirable microorganisms in food |
| to explain the mechanisms of biofilm formation in food processing plants, describe its properties and methods of eradication (removal) |
| to explain the mechanisms of biofilm formation in food processing plants, describe its properties and methods of eradication (removal) |
| to describe the microbiota of major food commodities |
| to describe the microbiota of major food commodities |
| Skills |
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| to evaluate foods and raw materials for food production from a microbiological point of view |
| to evaluate foods and raw materials for food production from a microbiological point of view |
| to analyze the occurrence of undesirable microorganisms in the main food commodities |
| to analyze the occurrence of undesirable microorganisms in the main food commodities |
| to propose a procedure for microbiological analysis of selected food commodities |
| to propose a procedure for microbiological analysis of selected food commodities |
| to identify microbial risks of food safety. |
| to identify microbial risks of food safety. |
| to propose procedures to minimize the risk of undesirable microorganisms in food |
| to propose procedures to minimize the risk of undesirable microorganisms in food |
| 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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GÖRNER, F., VALÍK, L. Aplikovaná mikrobiológia poživatín. Bratislava: Malé centrum, 2004. ISBN 80-967064-9-7.
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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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ŠILHÁNKOVÁ, L. Mikrobiologie pro potravináře a biotechnology. Praha: Academia, 2008. ISBN 978-80-200-1703-1.
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