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Lecturer(s)
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Samková Eva, prof. Ing. Ph.D.
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Jozová Eva, Ing. Ph.D.
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Hoštičková Irena, Ing. Ph.D.
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Course content
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1.-2. - Genetic engineering and biotechnology in food production - history, basic concepts, applications. 3.-4. - GM food in the world and in the EU, GMO safety and EU legislation. 5.-6. - Biotechnologically obtained additives in food production - distribution, use. 7.-8. - Microorganisms and enzymes used in the food industry - genera, properties, applications. 9.-11. - Biotechnological processes in the processing of products of plant origin. 12.-14. - Biotechnological processes in the processing of products of animal origin
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Work with text (with textbook, with book), Laboratory, Excursion
- Class attendance
- 56 hours per semester
- Semestral paper
- 40 hours per semester
- Preparation for exam
- 44 hours per semester
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Learning outcomes
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The aim is to introduce the basic principles of processing products of plant and animal origin, with a focus on biotechnological processes in the food industry.
Students know the basic microorganisms used in fermentation, understand the production processes and terminology in the field of biotechnology, especially in the food industry.
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Prerequisites
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knowledge - microbiology, biochemistry, genetics
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Assessment methods and criteria
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Combined exam, Seminar work
attendance at seminars and excursions, protocols from exercises
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Recommended literature
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Heller K. J. Genetically Engineered Food. Methods and Detection. Wiley-VCH, Weinheim, 2003.
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Holban A. M., Grumezescu A. M. Advances in Biotechnology for Food Industry. Academic Press., 2018.
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Kadlec, Pavel; Melzoch, Karel,; Voldřich, Michal. Procesy a zařízení v potravinářství a biotechnologiích. Vydání: první. Ostrava : Key Publishing s.r.o., 2013. ISBN 978-80-7418-163-4.
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Šilhánková, Ludmila. Mikrobiologie pro potravináře a biotechnology. 2. vyd. (ve VP 1. vyd.). Praha : Victoria Publishing, 1995. ISBN 80-85605-71-6.
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