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Lecturer(s)
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Klimešová Marcela, doc. RNDr. Ph.D.
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Hasoňová Lucie, doc. MVDr. Ph.D.
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Novák Pavel, doc. MVDr. CSc.
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Course content
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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.
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Learning activities and teaching methods
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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
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Learning outcomes
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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.
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Prerequisites
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A prerequisite for graduation is knowledge of fundamental microbiology.
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Assessment methods and criteria
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Oral examination
individual consultations on a specific topic; seminar work on a selected topic
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Recommended literature
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Caballero, B. Encyclopedia of Food Sciences and Nutrition. Elsevier Science Ltd., USA, 2003. ISBN 978-0-12-227055-0.
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Lacroix, Ch. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Woodhead Publishing, 2011. ISBN 978-1-84569-362-6.
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Saxena, S. Applied Microbiology. Springer, India, 2015. ISBN 978-81-322-2258-3.
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Shen, C., Zhang, Y. Food Microbiology Laboratory for the Food Science Student. Springer, USA, 2017. ISBN 978-3-319-58370-9.
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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.
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