SubjectsSubjects(version: 902)
Course, academic year 2021/2022
Microbiology of Food and Cosmetics - N322003
Title: Mikrobiologie potravin a kosmetiky
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2021
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Is provided by: M322004
For type:  
Guarantor: Plocková Milada doc. Ing. CSc.
Horáčková Šárka doc. Ing. CSc.
Is interchangeable with: M322004
Examination dates   Schedule   
Annotation -
Last update: Plocková Milada doc. Ing. CSc. (06.08.2013)
The subject is focused on the characteristics of microorganisms connected with the production and spoilage of foods and cosmetics with a special impact on the group of lactic acid bacteria. On the basis of physiology and metabolism of microorganisms the functional properties of starter cultures used for milk, meat, vegetable and cereal fermentation are presented. Basically, the risks connected with production of basic food and cosmetic products are mentioned.
Aim of the course -
Last update: Plocková Milada doc. Ing. CSc. (06.08.2013)

Students will be prepared to judge the microbial risks connected with production of chosen categories of food and basic cosmetics products, to apply knowledge concerning functional properties of bacterial, yeast and mould cultures for food production and for food shelf life prolongation, to communicate with producers and control authorities the microbiological quality of foods and to suggest the necessary measures for their security.

Literature -
Last update: Plocková Milada doc. Ing. CSc. (13.11.2014)

R: Adams M.R., Moss M.O.:Food Microbiology, RSC Publishing, Cambridge 2008.ISBN 978-0-85404-284-5

A: Fernando Mozzi et al.: Biotechnology of Lactic Acid Bacteria: Novel Aplications. Blackwell Publishing, 2010. ISBN 978-0-8138-1583-1

R: Geis P.A.: Cosmetic Microbiology, CRC Press, 2006.ISBN 0-8493-1453-4

Learning resources
Last update: TAJ322 (03.01.2014)

Students who have choosen the subject will be supplied with study materials in electronic version.

Requirements to the exam
Last update: Horáčková Šárka doc. Ing. CSc. (30.08.2018)

Active participitation in seminars 5%

Mid-term and final tests 20%

Oral examination 75%

Syllabus -
Last update: Horáčková Šárka doc. Ing. CSc. (30.08.2018)

1. Viruses, prokaryotic and eukaryotic microorganisms (MO)important for food and cosmetic production.

2. Microbial catabolism and anabolism connected with production and spoilage of food and cosmetics.

3. Effect of inner and outer factors applied during food and cosmetics production on MO, microbial spoilage of food.

4. Lactic acid bacteria (LAB)- their classification, physiology, functional properties.

5. Starter cultures for food production: function, production, defects, control.

6. Application of starter cultures for milk, meat,fruit,vegetable and cereal fermentations.

7. Microbial risks connected with milk processing into non fermented dairy products.

8. Microbial risks connected with butter, ice-cream, fats, oils and margarines production.

9. Fermented milk, production, stability of LAB, defects.

10.Microbiology of basic groups of natural and processed cheeses, usage of whey.

11.Microbial risks connected with cereals, bakery,confectionery and pastry production.

12.Microbial risks connected with fruit and vegetable processing,ready to eat products and non-alcoholic drinks.

13.Microbial risks connected with meat, fish and eggs.

14.Microbial risks connected with cosmetics production.

Registration requirements -
Last update: Plocková Milada doc. Ing. CSc. (06.08.2013)

Mikrobiology (N320009)

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 3
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,3 7
Příprava na zkoušku a její absolvování 2,1 60
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 5
Continuous assessment of study performance and course -credit tests 20
Oral examination 75