Course detail

Mikrobiology in Food Industry

FCH-DAO_PMAcad. year: 2023/2024

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

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

prof. Ing. Stanislav Obruča, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Entry knowledge

Fundamental knowledge in microbiology and biotechnology.

Rules for evaluation and completion of the course

colloquium
The teaching is performed by consultation and discussions.

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

Study aids

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)