Course detail

Microbiology in food industry and biotechnology

FCH-MCO_MPBAcad. year: 2020/2021

Not applicable.

Learning outcomes of the course unit

Not applicable.

Prerequisites

The fundamental knowledge of General microbiology and Biochemistry.

Co-requisites

Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

Görner, F., Valík, L´.: Aplikovaná mikrobiológia požívatín, Malé Centrum, Bratislava 2004 (CS)
Šilhánková L.: Mikrobiologie pro potravináře a biotechnology. Academia Praha, Praha 2002. (CS)
Doyle M. P., Beuchat L. R., Montville T. J.: Food microbiology, fundamentals and frontiers. American Society of Microbiology Press, Washington 1993. (CS)
Hui Y. H.: Handbook of Food Science, Technology and Engineering. Dekker/CRC Press, New York 2005. (CS)
Prescott L. M., Harley J. P., Klein D. A.: Microbiology. McGraw-Hill Education, Boston 2005. (CS)

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Exam: Written test, composed of answers to 20 questions. This written part can possibly be combined with oral examination.

Language of instruction

Czech

Work placements

Not applicable.

Course curriculum

1. Nomenclature of microorganisms, their taxonomic insertion and the mode of maintenance
2. Morphology, reproduction anf physiological properties of microorganisms (bacteria and fungi)
3. Basic features of metabolism of microorganisms, their industrial importance.
4. Cultivation of industrially relevant microorganisms.
5. Regulation of production of enzymes and important metabolites.
6. Microbial corrosion.
7. Immobilized systems.

Aims

Not applicable.

Specification of controlled education, way of implementation and compensation for absences

none

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 1. year of study, summer semester, 4 credits, compulsory-optional

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 1. year of study, summer semester, 4 credits, compulsory-optional

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, summer semester, 4 credits, compulsory-optional

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

Guided consultation in combined form of studies

26 hours, obligation not entered

Teacher / Lecturer

eLearning