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Lecturer(s)
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Moťková Petra, Ing. Ph.D.
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Šilha David, doc. Ing. Ph.D.
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Brožková Iveta, Ing. Ph.D.
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Course content
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Diferential diagnostics of Enterobacteriaceae Determination of mycotoxins Examination of raw milk. Detection of inhibitory substances in milk. Fermented milk products. Control of quality of starter ( lactic acid bacteria). Microbiology of meat and meat products. Genus Proteus. Microbiology of eggs. Microbial quality of baker's yeast. Microbiology of beer. Microbiological methods for cosmetics. Genus Pseudomonas. Determination of effect of chemical preservatives. Microbiology of auxiliary materials.
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Learning activities and teaching methods
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Skills training, Laboratory work, Work-related activities
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Learning outcomes
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Aim of this subject is to acquaint students with basic microbiological analyses of food, depending on valid standards ČSN ISO. Except checking of food, students will learn methods of checking analysis of drinkable water, additives in food industry, cosmetic materials and covers. Students will learn all of important microorganisms: positive and negative occurred in food industry, cosmetics and environment (air, water).
Absolvent will have overview of area of food industry, where microorganisms plays essential role. They will obtain basic skills of detection and determination of microorganisms, which are the reason of food decay, and of pathogens, which can occur in food. Absolvent will be able to choose the respective method of their determination and will orientate in ČSN ISO standards.
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Prerequisites
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KBBV/C521 - Laboratory of food microbiology
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Assessment methods and criteria
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Written examination, Student performance assessment, Systematic monitoring
Written examination. General knowledge of laboratory techniques as well as attendance at all of the lessons is required.
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Recommended literature
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Platné normy ČSN ISO..
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Jičínská E., Havlová J. Metody detekce patogenních mikroorganismů v potravinách, ÚZPI Praha, 1996.
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