Detail předmětu
Mikrobiology in Food Industry
FCH-DAO_PMAk. rok: 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).
Jazyk výuky
angličtina
Počet kreditů
0
Garant předmětu
Zajišťuje ústav
Vstupní znalosti
Fundamental knowledge in microbiology and biotechnology.
Pravidla hodnocení a ukončení předmětu
colloquium
The teaching is performed by consultation and discussions.
The teaching is performed by consultation and discussions.
Učební cíle
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.
Students will aquire advanced knowledge in the field of applied microbiology and food biotechnology.
Základní literatura
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)
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)
Doporučená literatura
Dworkin M.D.: The Prokaryotes, 3rd Edition,Springer, New York, 2006 (EN)
Doyle M.P.: Food Microbiology: Fundamentals and Frontiers. ASM PR 2019. (EN)
Doyle M.P.: Food Microbiology: Fundamentals and Frontiers. ASM PR 2019. (EN)