SubjectsSubjects(version: 898)
Course, academic year 2021/2022
Industrial and Food Microbiology - S320006
Title: Industrial and Food Microbiology
Guaranteed by: Department of Biochemistry and Microbiology (320)
Actual: from 2021
Semester: summer
Points: summer s.:5
E-Credits: summer s.:5
Examination process: summer s.:
Hours per week, examination: summer s.:3/0 Ex [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Is provided by: AM320027
For type:  
Guarantor: Demnerová Kateřina prof. Ing. CSc.
Purkrtová Sabina Ing. Ph.D.
Last update: UST320 (20.08.2013)

1. An overview of food, environmentally and industially important microorganisma, their sources, isolation, identification, cultivation.

2. Relation between food and microorganisms, factors influencing microbial growth.

3. Principles of thermal inactivation of microorganisms. Regulating the number of microorganisms, pasteurization, D-value, Z-value

4. Classic (standard) methods of the quantification of microorganisms in food. Rapid (modern) methods of the quantification of microorganisms in food.

5. EU Legislative rules valid for pahogens presence in foods.

6. Characteristics of members of genus Salmonella, pathogenic strains of Escherichia coli.

7. Characteristics of Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus.

8. Micromycets as food spoilage agents. Mycotoxines.

9. Biogenous amines, food spoilage microflora.

10. Lactic acid bacteria and production of cultured dairy products, probiotics, prebiotics.

11. Microorganisms in environmental decontamination, environmental technologies based on use of microorganisms.

12. Molecular mikrobiology methods used for identification of food-born pathogens.

13. Types of bacterial toxines.

14. Control of microbiological quality of foods. Sampling, GMP, HACCP

Entry requirements
Last update: Demnerová Kateřina prof. Ing. CSc. (23.02.2015)

Bacherol dgree in Biochemistry and Microbiology