Course detail

Mikrobiology in Food Industry

FCH-DAO_PMAcad. year: 2022/2023

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

English

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 aquire advanced knowledge in the field of applied microbiology and food biotechnology.

Prerequisites

Fundamental knowledge in microbiology 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

The teaching is performed by consultation and discussions.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Cryopreservation of microorganisms at ultra-low temperatures Zdeněk Hubálek,1996 (ISBN: 9788020005571) (EN)
Food mikrobiology (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 , Food mikrobiology (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)

Recommended reading

Doyle M.P.: Food Microbiology: Fundamentals and Frontiers. ASM PR 2019. (EN)
Dworkin M.D.: The Prokaryotes, 3rd Edition,Springer, New York, 2006 (EN)

Classification of course in study plans

  • Programme DPAP_FCH Doctoral 1 year of study, winter semester, compulsory-optional
  • Programme DKAP_PCH Doctoral 1 year of study, winter semester, compulsory-optional