Study programmes / C-FT Chemistry and Food Technology / Food Microbiology II
Course code:POMI2
Course title in language of instruction:Potravinářská mikrobiologie II
Course title in Czech:Potravinářská mikrobiologie II
Course title in English:Food Microbiology II
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:WS 2018/2019 - FA
Name of lecturer:doc. Ing. Libor Kalhotka, Ph.D. (examiner, instructor, lecturer, supervisor)
Ing. Petr Kouřil (instructor)
Prerequisites:Bachelor State Examination
 
Aims of the course:The aim of this subject will be the inroduction of food and industrial microbiology. Students will obtain general knowledge of microorganisms, microorganisms ecology and their importance in food technology and human health.
At the end of studies they will be able to work in microbiological laboratory - cultivation and identification of microorganisms.
Course contents:
1.General characteric of food microbiology (allowance 2/0)
2.Important microorganisms in food and industrial microbiology (allowance 8/10)
 
a.Bacteria, yeasts and moulds

3.Microbial technology (allowance 10/10)
 
a.General microbial cultivation and fermantation
b.Microorganisms as producers various chemical matters
c.Enzymes (localisation, production, stabilisation, imobilisation, applications)
d.Organic acids, aminoacids, antibiotics

4.Microorganisms in foods (allowance 8/8)
 
a.Microbial spoilage of foods and safe foods
b.General methods of food conservation

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to solve problems
-ability to work independently
-professional knowledge
-work in team

Specific competences:
 
-acquisition of basic professional knowledge for evaluation of microbiological quality of food
-Competence to work in microbiological laboratory – identification of microorganisms, microbiological analysis of foods
-the student can identify microorganisms and perform basic microbiological analysis of foods
-The student knows microorganisms as agents of change and degradation of food and pathogenic microorganisms
-The student knows microorganisms as agents of change and degradation of food and pathogenic microorganisms, and methods of preservation of foods

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Credit: submission of reports, participation in seminars, writing the final test (10 questions) at 80%.
Examination: oral examination with written preparation cca 45 min.(3 basic questions or additional questions) overall success rate at least 65%.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice28 h
Self-study
     preparation for exam54 h
     preparation for regular assessment15 h
     elaboration of reports15 h
Total140 h

Basic reading list
  • GÖRNER, F. Aplikovaná mikrobiológia požívatín: principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálného pôvodu, ktorých zárodky sú prenášané poživatinami. 1st ed. Bratislava: Malé Centrum, 2004. 528 p. ISBN 80-967064-9-7.
  • ŠILHÁNKOVÁ, L. Mikrobiologie pro potravináře a biotechnology. 3rd ed. Praha: Academia, 2002. 363 p. ISBN 80-200-1024-6.
Recommended reading list
  • Modern industrial microbiology and biotechnology. Enfield, NH: Science Publishers, 530 p. ISBN 978-1-57808-434-0.
  • LOESSNER, M J. -- GOLDEN, D A. Modern food microbiology. 7th ed. New York: Springer Science+Business Media, 2005. 790 p. Food science text series. ISBN 0-387-23180-3.
  • Handbook of food spoilage yeasts. 2nd ed. Boca Raton, FL: CRC Press, 325 p. ISBN 978-1-4200-4493-5.
  • Food Microbiology: Fundamentals and Frontiers. 2nd ed. Herndon: ASM Press, 2001. 872 p. ISBN 1-55581-208-2.
  • PICHHARDT, K. Lebensmittelmikrobiologie. 3rd ed. Berlin: Springer-Verlag, 1993. 338 p. ISBN 3-540-56137-4.
  • Technická mikrobiologie. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 1996. 149 p. ISBN 80-7157-226-8.