| Course title | Microbiology of the Food Chain |
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| Course code | TUIOZP/TWFMP |
| Organizational form of instruction | no contact |
| Level of course | Doctoral |
| Year of study | not specified |
| Semester | Winter and summer |
| Number of ECTS credits | 0 |
| Language of instruction | Czech, English |
| Status of course | unspecified |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
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| Course content |
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- Undesirable microorganisms in food - pathogenic microorganisms and food spoilage microorganisms. Microorganisms causing alimentary infections and intoxications. Types of toxins and their mechanism of action. - Metabolism of microorganisms in food - alcoholic, lactic, propionic and acetic fermentation, metabolism of nitrogenous substances and lipids. Microbial metabolites that spoil food. - External and internal factors affecting the growth and survival of microorganisms in food. New practices in food preservation. Inhibitory substances produced by food-important microorganisms - use in the food industry. - Additives and their interaction with microorganisms in food. - Microbiology of non-fermented foods. - Use of microorganisms in fermented food and beverage technology. - Direct and indirect detection of microorganisms and their metabolites in food. Cultivation and non-cultivation methods. New detection techniques. - Use of genetically modified microorganisms in food production. Health risks. Detection of genetically modified microorganisms in food.
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| Learning activities and teaching methods |
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| learning outcomes |
| Knowledge |
| Students are able to use their knowledge for food protection against non-desired microbial effects and on the other hand they can apply certain microbial species or groups for controlled production of food products. |
| Students are able to use their knowledge for food protection against non-desired microbial effects and on the other hand they can apply certain microbial species or groups for controlled production of food products. |
| teaching methods |
| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
| Knowledge |
| Oral examination |
| Oral examination |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester |
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