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