SubjectsSubjects(version: 953)
Course, academic year 2023/2024
Risks in Biotechnologies - AM319024
Title: Risks in Biotechnologies
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:3/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Patáková Petra prof. Dr. Ing.
This subject contains the following additional online materials
Annotation -
The study of this object is focused on understanding of management quality control systems and safety of products in food and pharmaceutical industries. Further, it makes students familiar with performance of risk assesment, keeping of safety work standards in laboratories of different types and control methods used for determination of microorganisms.
Last update: Patáková Petra (17.09.2023)
Aim of the course -

Students will be able to orient themselves in the requirements of compliance with legislative requirements in the laboratory, in the food and pharmaceutical industry. They will know the requirements for working with GMOs, differences between laboratories of various types (research, QC, QA, accredited, state testing laboratory).

Last update: Patáková Petra (17.09.2023)
Literature -

R:Wareing P.: HACCP: A toolkit for Implementation, RSC Publishing, 2010,978-1-84973-208-6

R:Robinson R.K. (ed): Encyclopedia of Food Microbiology, Academic Press, 2000,0-12-227070-3

R:Forsythe S.J.: The Microbiological Risk Assessment of Food, Blackwell Science, 2007, 9780632059522

R:Brown M., Stringer M.: Microbiological Risk Assessment in Food Processing, Woodhead Publishing, 2002,0849315379

R:Garner W.Y., Barge M.S.: Good Laboratory Practices an agrochemical perspective, ACS, 1988, 084121218X

Last update: Patáková Petra (17.09.2023)
Learning resources -

Last update: Patáková Petra (17.09.2023)
Syllabus -

Safety of work in microbiological laboratory, laboratory equipment, personal hygiene

Classification of biological agens, occurance of pathogens and mycotoxins in food industry

Sampling for microbiological determination, qualitative and quantitative determination of microorganisms

Total microbial count, rapid determination of microorganisms

Process hygiene, type of disinfectants, CIP systems

Risk analysis, predictive microbiology

Hazard analysis and critical control point system (HACCP)

Good manufacturing practice (GMP)

Other systems of good practice (GLP, GHP..)

ISO certification in biotechnologies

Construction of ideal enterprise regarding GMP and HACCP

Genetically modified microorganisms

EU regulations (White paper on food safety, RASFF..)

Practical examples of knowledge application

Last update: Patáková Petra (17.05.2018)
Registration requirements -


Last update: Patáková Petra (17.09.2023)
Course completion requirements -

Presentation of a individual task (25%), oral exam (75%).

Last update: Patáková Petra (17.09.2023)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Obhajoba individuálního projektu 0.5 14
Účast na přednáškách 1 28
Práce na individuálním projektu 1 28
Příprava na zkoušku a její absolvování 2 56
5 / 5 140 / 140