Course: Genetic Analysis of Food

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Course title Genetic Analysis of Food
Course code KGZB/GAP
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
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Knoll Aleš, prof. RNDr. Ph.D.
  • Čurn Vladislav, prof. Ing. Ph.D.
Course content
Genomic technologies and their use in food analysis. DNA markers of technological quality of cereals. Genomic quality markers of animal food sources. DNA analysis of resource traceability in the food chain. Genetic analysis of food contamination by microorganisms. Preparation and properties of probiotic microorganisms for food and feed use. Principles of GMO production and detection in the food industry.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
  • Semestral paper - 90 hours per semester
  • Preparation for classes - 50 hours per semester
  • Class attendance - 56 hours per semester
  • Preparation for exam - 50 hours per semester
Learning outcomes
The aim of the course is to acquaint doctoral students with the possibilities of DNA detection in foods of animal and plant origin and with DNA analyzes of traceability of sources in the food chain.
The student can independently navigate in the given issue and is able to use the acquired knowledge in their scientific activities or other practice.
Prerequisites
The student is familiar with the issues within the scope of university studies and is willing to study independently.

Assessment methods and criteria
Oral examination

Standard knowledge of genetics, physiology and biochemistry
Recommended literature
  • Fries, R., Ruvinsky, A. The Genetics of the Cattle. Oxon, New York, CABI Publishing 1999, 710 s..
  • Kucel, J., Bednář, J., Urban, T. Genetika zemědělských produktů. Brno, MZLU v Brně 2004, 137s..
  • Muir, W. M., Aggrey, S. E. Poultry Genetics, Breeding and Biotechnology. Oxon, New York, CABI Publishing 2003, 744 s..
  • Rotschild, M. F., Ruvinsky, A. The Genetics of the Pig. Oxon, New York, CABI Publishing 1998, 721 s..


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Agriculture Study plan (Version): Agricultural Biotechnology (1) Category: Agriculture and forestry - Recommended year of study:-, Recommended semester: -
Faculty: Faculty of Agriculture Study plan (Version): Agricultural Biotechnology (1) Category: Agriculture and forestry - Recommended year of study:-, Recommended semester: -