Course detail

Mikrobiology in Food Industry

FCH-DCO_PMAcad. year: 2011/2012

Not applicable.

Language of instruction

Czech

Number of ECTS credits

2

Mode of study

Not applicable.

Guarantor

doc. Ing. Jiřina Omelková, CSc.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Not applicable.

Prerequisites

Not applicable.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

Assesment methods and criteria linked to learning outcomes

Not applicable.

Course curriculum

Not applicable.

Work placements

Not applicable.

Aims

Not applicable.

Specification of controlled education, way of implementation and compensation for absences

Not applicable.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Aplikovaná mikrobiológia poživatín,F.Gorner, L.Valík,2004 ISBN 80-967064-9-7,Vydavaťelstvo Malé centrum. (CS)
Food microbiology (3rd Edition)M.R.Adams,M.O.Moss,The Royal Society of Chemistry, 2008 ISBN 978-0-85404-284-5 , Food mikrobiology (3rd Edition)M.R.Adams,M.O.Moss,The Royal Society of Chemistry, 2008 ISBN 978-0-85404-284-5 , (EN)
Taxonomie prokaryot, Ivo Sedláček. Publisher, Masarykova univerzita, 2007. ISBN, 8021042079, 9788021042070. Length, 270 pages. (CS)

Recommended reading

Dworkin M.D.: The Prokaryotes, 3rd Edition,Springer, New York, 2006 (EN)

Classification of course in study plans

  • Programme DKCP_CHTP Doctoral

    branch DKCO_CHTP , 1 year of study, winter semester, compulsory-optional

  • Programme DPCP_CHTP Doctoral

    branch DPCO_CHTP , 1 year of study, winter semester, compulsory-optional