LF:MNAM081p Applied Microbiology - l - Course Information
MNAM081p Applied Microbiology - lecture
Faculty of MedicineSpring 2011
- Extent and Intensity
- 1/0. 2 credit(s). Type of Completion: k (colloquium).
- Teacher(s)
- RNDr. Danuše Lefnerová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant) - Guaranteed by
- RNDr. Danuše Lefnerová, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Timetable
- Mon 14:00–16:00 A21/112
- Course Enrolment Limitations
- The course is also offered to the students of the fields other than those the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutrition therapist for child nutrition and Nutrition therapist for adult nutrition (programme LF, N-SZ)
- Course objectives
- After graduating from Applied Microbiology student gains orientation in the microbiology of selected food commodities, eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods, spices, microbiology packaging, can valorize the effect of packaging on microbiological parameters of foods,industrial applications will be able to microbiology. HACCP from the microbial point of view. Will be able to apply modern methods in microbiology - PCR,microbial biofilms in food industry, and know legislation
- Syllabus
- Laboratory methods in food microbiology Legislative and normative regulations in the field of food microbiology Microbiology of raw, heat-treated milk and milk products Microbiology of foods of plant origin Microbiology of mayonnaise, ketchup and delicatessen salads Microbiology of bread, pasta and bakery products Microbiology of meat and meat products Microbiology of dried foodstuffs
- Literature
- ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
- GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
- Teaching methods
- lectures - required attendance
- Assessment methods
- colloquium
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
- Enrolment Statistics (Spring 2011, recent)
- Permalink: https://is.muni.cz/course/med/spring2011/MNAM081p