Course: Food Microbiology

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Course title Food Microbiology
Course code KKZP/PMIKR
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study not specified
Semester Summer
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory, Compulsory-optional, Optional
Form of instruction Face-to-face
Work placements unspecified
Recommended optional programme components None
  • Hasoňová Lucie, doc. MVDr. Ph.D.
Course content
1. Characteristics of food microbiology, terms 2. Classification of microorganisms and their importance in the food industry 3. Morphological and physiological characteristics of important groups of microorganisms 4. Ecology and variability of microorganisms and their importance 5. External and internal factors in raw materials and food and their influence on microorganisms 6. Microbial spoilage of raw materials and food 7. Microbiology of meat and meat products 8. Microbiology of milk and dairy products 9. Microbiology of fish and fish products 10. Microbiology of additives and excipients 11. Microbiology of fats of animal origin, bee honey, products of cold food, semi-finished and prepared meals 12. - 13. Pathogenic microorganisms in food - alimentary infections and intoxications, rare alimentary infections 14. Supervisory authorities and legislation in the food industry

Learning activities and teaching methods
Monologic (reading, lecture, briefing), Monitoring, Demonstration, Laboratory
  • Preparation for classes - 15 hours per semester
  • Semestral paper - 15 hours per semester
  • Preparation for exam - 40 hours per semester
  • Class attendance - 70 hours per semester
Learning outcomes
The aim of the course is to explain the role of microorganisms in food processing and simultaneously to learn the sources, ways and effects of food contamination by undesirable microorganisms and the methods preventing these effects.
Students will acquire the knowledge about use of microorganisms in food industry, role of spoilage and pathogenic microorganims and methods of prevention of microbial contamination.
knowledge of biology and fundamental microbiology

Assessment methods and criteria
Oral examination

Requirements for obtaining credit: attendance at seminars, seminar work and its presentation, protocols from exercises.
Recommended literature
  • Doyle, M.P., Beuchat, L.R. Food Microbiology. Fundamentals and frontiers. 3rd edition.. Washington D.C., 2007.
  • Gőrner, F., Valík Ľ. Aplikovaná mikrobiológia poživatin. 1. vyd. Bratislava. Malé Centrum 2004, 528 s, 2004. ISBN 80-967064-9-7.
  • Sundh, I., Wilcks, A., Goettel, M.S. Beneficial microorganisms in agriculture, food and the environment: safety assessment and regulation. Wallingford, Oxfordshire, UK, 2012.
  • Šilhánková, L. Mikrobiologie pro potravináře a biotechnology. 3. přepracované vyd., Praha Academia, 263 s., 2002. ISBN 8-85606-71-6.

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 Products´ Quality (2017) Category: Agriculture and forestry 1 Recommended year of study:1, Recommended semester: Summer