Course: Microbiology

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Course title Microbiology
Course code KKZP/MIB
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, Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Klimešová Marcela, doc. RNDr. Ph.D.
  • Hasoňová Lucie, doc. MVDr. Ph.D.
  • Novák Pavel, doc. MVDr. CSc.
Course content
The exact content and support will be adjusted according to the topic of the doctoral thesis. Microorganisms in the food industry. The important spoilage microorganisms and foodborne pathogens, their sources, prevention against contamination of raw materials and food, important risk factors, etc.

Learning activities and teaching methods
Work with text (with textbook, with book), E-learning, Work with multi-media resources (texts, internet, IT technologies), Individual tutoring
  • Preparation for classes - 50 hours per semester
  • Class attendance - 15 hours per semester
  • Semestral paper - 60 hours per semester
  • Preparation for exam - 75 hours per semester
Learning outcomes
The aim of this course is to broaden the knowledge about microorganisms and their role especially in the food industry. The specific content will be modified in connection with the topic of the doctoral thesis.
Students will gain knowledge in the field of fundamental microbiology in connection with the topic of their doctoral thesis.
Prerequisites
A prerequisite for graduation is knowledge of fundamental microbiology.

Assessment methods and criteria
Oral examination

individual consultations on a specific topic; seminar work on a selected topic
Recommended literature
  • Caballero, B. Encyclopedia of Food Sciences and Nutrition. Elsevier Science Ltd., USA, 2003. ISBN 978-0-12-227055-0.
  • Lacroix, Ch. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Woodhead Publishing, 2011. ISBN 978-1-84569-362-6.
  • Saxena, S. Applied Microbiology. Springer, India, 2015. ISBN 978-81-322-2258-3.
  • Shen, C., Zhang, Y. Food Microbiology Laboratory for the Food Science Student. Springer, USA, 2017. ISBN 978-3-319-58370-9.
  • Verma, D.K., Srivastav, P.P. Microorganisms in sustainable agriculture, food, and the envronmnent. Apple Academic Press Inc., USA, 2017. ISBN 978-1-315-36582-4.


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): General zootechnics (1) Category: Agriculture and forestry - Recommended year of study:-, Recommended semester: -
Faculty: Faculty of Agriculture Study plan (Version): Zoohygiene and livestock diseases prevention (1) Category: Agriculture and forestry - Recommended year of study:-, Recommended semester: -
Faculty: Faculty of Agriculture Study plan (Version): Zoohygiene and livestock disease prevention (1) Category: Agriculture and forestry - Recommended year of study:-, Recommended semester: -
Faculty: Faculty of Agriculture Study plan (Version): General zootechnics (1) Category: Agriculture and forestry - Recommended year of study:-, Recommended semester: -