SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Microbiology of Food and Cosmetics - M322004
Title: Mikrobiologie potravin a kosmetiky
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2019
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 C+Ex [hours/week]
Capacity: 60 / 60 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Plocková Milada doc. Ing. CSc.
Horáčková Šárka Ing. CSc.
Interchangeability : N322003
This subject contains the following additional online materials
Annotation -
Last update: Horáčková Šárka Ing. CSc. (30.01.2018)
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. Within the exercises the knowledge about cell structure and occurrence of microorganisms in food is repeated. In more details the cultivation methods of important groups of microorganisms and their identification and basic legislative documents concerning food microbiology are discussed. Also, there is a focus on work with scientific literature.
Aim of the course -
Last update: Hladíková Jana (18.01.2018)

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: Hladíková Jana (18.01.2018)

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: Horáčková Šárka Ing. CSc. (30.01.2018)

Materials are available online: e-learning.

Requirements to the exam
Last update: Horáčková Šárka Ing. CSc. (19.09.2019)

Active participitation in seminars 5%

Mid-term and final tests 20%

Oral examination 75%

Syllabus -
Last update: Hladíková Jana (18.01.2018)

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.

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 and ready to eat products.

13.Microbial risks connected with meat and fish processing.

14.Microbial risks connected with cosmetics production.

Registration requirements -
Last update: Horáčková Šárka Ing. CSc. (30.01.2018)

Mikrobiology B320007

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 2
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,3 8
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

 
VŠCHT Praha