Course: Laboratory of Food Microbiology II

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Course title Laboratory of Food Microbiology II
Course code KBBV/C525
Organizational form of instruction Lesson
Level of course Master
Year of study 1
Semester Summer
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Moťková Petra, Ing. Ph.D.
  • Šilha David, doc. Ing. Ph.D.
  • Brožková Iveta, Ing. Ph.D.
Course content
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.

Learning activities and teaching methods
Skills training, Laboratory work, Work-related activities
Learning outcomes
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.
Prerequisites
KBBV/C521 - Laboratory of food microbiology

Assessment methods and criteria
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.
Recommended literature
  • Platné normy ČSN ISO..
  • Jičínská E., Havlová J. Metody detekce patogenních mikroorganismů v potravinách, ÚZPI Praha, 1996.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Chemical Technology Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) Category: Food industry and food industry chemistry 1 Recommended year of study:1, Recommended semester: Summer
Faculty: Faculty of Chemical Technology Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) Category: Food industry and food industry chemistry 1 Recommended year of study:1, Recommended semester: Summer
Faculty: Faculty of Chemical Technology Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) Category: Food industry and food industry chemistry 1 Recommended year of study:1, Recommended semester: Summer