Course detail

Mikrobiology in Food Industry

FCH-DCO_PMAcad. year: 2020/2021

Students will be familiarized with taxonomy of microorganisms, morphology and physiology of microbial cells, metabolic strategies of industrially relevant microorganisms, regulation of metabolism of industrial microorganisms, microbial kinetics, microbial stress response, adaptation strategies of microorganisms, physiology and metabolism of extremophiles, purpose oriented behavior of microorganisms (quorum sensing, biofilm formation, mutagenesis) and also advanced techniques for analysis of microbial cells (such as single cell analysis).

Language of instruction

Czech

Mode of study

Not applicable.

Guarantor

prof. Ing. Stanislav Obruča, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Students will gain advanced knowledge in applied industrial microbiology and food biotechnology.

Prerequisites

Prerequisites and co-requisites knowledge and skills in microbiology and biotechnology at the level of previous master's degree - Food Chemistry and Biotechnology.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

colloquium

Course curriculum

1. Taxonomy of microorganisms
2. Morhology and physiology of microbial cells
3. Metabolic strategies of industrialy relevant microorganisms
4. Regulation of metabolism of industrial microorganisms
5. Microbial kinetics
6. Microbial stress response
7. Adaptation strategies of microorganisms, extremophiles
8. Purpose oriented behavior of microorganisms (quorum sensing, biofilm formation, mutagenesis)
9. Advanced techniques for analysis of microbial cells (single cell analysis)

Work placements

Not applicable.

Aims

To acquaint students with the possibility of further use of microorganisms and their metabolites in the food industry and relevant biochemical processes. The course represents extension and application of previously acquired knowledge in the field of food microbiology and biotechnology.

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

Doyle M.P.: Food Microbiology: Fundamentals and Frontiers. ASM PR 2019. (CS)
Dworkin M.D.: The Prokaryotes, 3rd Edition,Springer, New York, 2006 (EN)
Neměc M.: Základy obecné mikrobiologie, Masarykova univerzita v Brně, 2015 (CS)

Classification of course in study plans

  • Programme DKCP_CHTP Doctoral

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

  • Programme DPAP_CHTP Doctoral

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

  • Programme DPCP_CHTP Doctoral

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

  • Programme AKREDITACE Doctoral 1 year of study, winter semester, compulsory-optional
  • Programme DKCP_PCH Doctoral 1 year of study, winter semester, compulsory-optional

Type of course unit

 

Guided consultation

20 hod., compulsory

Teacher / Lecturer

prof. Ing. Stanislav Obruča, Ph.D.