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Course title -
Course code KKZP/PBT
Organizational form of instruction Lecture + Lesson + Seminary
Level of course Master
Year of study 1
Semester Summer
Number of ECTS credits 6
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
  • Samková Eva, doc. Ing. Ph.D.
  • Jozová Eva, Ing. Ph.D.
  • Hoštičková Irena, Ing. Ph.D.
Course content
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

Learning activities and teaching methods
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
Learning outcomes
The aim is to introduce the basic principles of processing products of plant and animal origin, with a focus on biotechnological processes in 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.
knowledge - microbiology, biochemistry, genetics

Assessment methods and criteria
Combined exam, Seminar work

attendance at seminars and excursions, protocols from exercises
Recommended literature
  • Heller K. J. Genetically Engineered Food. Methods and Detection. Wiley-VCH, Weinheim, 2003.
  • Holban A. M., Grumezescu A. M. Advances in Biotechnology for Food Industry. Academic Press., 2018.
  • 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.
  • Šilhánková, Ludmila. Mikrobiologie pro potravináře a biotechnology. 2. vyd. (ve VP 1. vyd.). Praha : Victoria Publishing, 1995. ISBN 80-85605-71-6.

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester