Study programmes / C-HE Horticultural Engineering / Food Microbiology for HF II
Course code:PMZ2
Course title in language of instruction:Potravinářská mikrobiologie pro ZF II
Course title in Czech:Potravinářská mikrobiologie pro ZF II
Course title in English:Food Microbiology for HF 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:SS 2017/2018 - FH
Name of lecturer:Ing. Michaela Hůlová, Ph.D. (instructor)
doc. Ing. Libor Kalhotka, Ph.D. (examiner, instructor, lecturer, supervisor)
Ing. Blanka Kvasničková (instructor)
Bc. Ing. Zuzana Matoušová (instructor)
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:
-Competence to the works in microbiological laboratory
-Knowledge of industry cultivation of microorganisms.
-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, and methods of preservation of foods
-The student knows the important microorganisms in technical microbiology, microbial technology 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
     preparation for exam60 h
     preparation for regular assessment12 h
     elaboration of reports12 h
Total140 h

Basic reading list
  • KALHOTKA, L. -- DOSTÁLOVÁ, L. -- DETVANOVÁ, L. Potravinářská mikrobiologie - návody do cvičení. Brno: Mendelova univerzita v Brně, 2015. 63 p. ISBN 978-80-7509-259-5.
  • KALHOTKA, L. -- TESAŘOVÁ, M. Potravinářská mikrobiologie pro Zahraddnickou fakultu. Díl 1. Obecná část. Brno: Mendelova univerzita v Brně, 2014. 117 p. 1. ISBN 978-80-7509-015-7.
  • KALHOTKA, L. Potravinářská mikrobiologie pro Zahradnickou fakultu. Díl 2. Speciální část. Brno: Mendelova univerzita v Brně, 2014. 164 p. ISBN 978-80-7509-016-4.
Recommended 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.
  • 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.
  • ŠILHÁNKOVÁ, L. Mikrobiologie pro potravináře a biotechnology. 3rd ed. Praha: Academia, 2002. 363 p. ISBN 80-200-1024-6.
  • Technická mikrobiologie. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 1996. 149 p. ISBN 80-7157-226-8.